French Crepe Cake Recipe

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French Crepe Cake
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Ingredients
20
Count
Nutrition
364
Calories
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Ingredients:

  • for the cru00eapes batter
  • 6 tbsp butter
  • 3 cups milk
  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 7 tbsp. sugar
  • pinch salt
  • for the vanilla pastry cream
  • 2 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch , sifted
  • 3 1/2 tbsp. butter
  • to assemble the cake
  • 2 cups heavy cream
  • 1 tbsp sugar
  • 3 tbsp kirsch
  • icing sugar (optional)

Directions:

  1. For the crêpes batter:
  2. The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
  3. To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
  4. For the vanilla pastry cream:
  5. Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
  6. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
  7. To assemble the cake:
  8. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
  9. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 364.47 Kcal (1526 kJ)
Calories from fat 190.43 Kcal
% Daily Value*
Total Fat 21.16g 33%
Cholesterol 217.29mg 72%
Sodium 125.13mg 5%
Potassium 256.3mg 5%
Total Carbs 32.24g 11%
Sugars 15.85g 63%
Dietary Fiber 0.5g 2%
Protein 10.99g 22%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 4%
Iron 1mg 6%
Calcium 167.5mg 17%
Amount Per 100 g
Calories 172.24 Kcal (721 kJ)
Calories from fat 89.99 Kcal
% Daily Value*
Total Fat 10g 33%
Cholesterol 102.69mg 72%
Sodium 59.13mg 5%
Potassium 121.12mg 5%
Total Carbs 15.24g 11%
Sugars 7.49g 63%
Dietary Fiber 0.24g 2%
Protein 5.19g 22%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 0.5mg 6%
Calcium 79.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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