Gâteau de Crêpes

This incredible cake was a truly a Father’s Day tribute. I made it for my husband to celebrate what an amazing dad he is to our kids. ❤ We enjoyed it after spending the day at a gorgeous New York State Park, Planting Fields Arboretum.

Making a crêpe cake was also a memorial to my dad. When I was growing up, my dad made crêpes on Sundays for breakfast and he taught me how to make them. When my family brought me to college in Boston, we went downtown to a beautiful Williams-Sonoma and my dad selected crêpe pans to give me as a “going away to school gift.” I treasure them.

I also built the cake on a special cake plate that once belonged to my French grandparents. ❤

I’ve wanted to make a crêpe cake for quite some time. My food-blog friends Suzanne and Mimi inspired me to finally make this fabulous dessert. Thanks, ladies! 🙂 This recipe is from the New York Times, via Smitten Kitchen.com. The original recipe adapted the batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan. I omitted the Kirsch, made the crepes in advance, and increased the sugar in the filling.

I’m sharing this special dessert at Angie’s Fiesta Friday #178. Enjoy!

Yield: Serves 12

For the Crêpe Batter:

  • 6 tablespoons butter
  • 3 cups milk
  • 6 eggs
  • 1 1/2 cups flour
  • 7 tablespoons sugar
  • pinch salt

For the Vanilla Pastry Cream:

  • 2 cups whole milk
  • 1 vanilla bean, halved and scraped
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch, sifted
  • 3 1/2 tablespoons butter

For Assembly:

  • vegetable oil, such as canola or corn
  • 2 cups heavy cream
  • 1 tablespoon sugar or more ( I used 4 T in the cream plus 2 T for brûlée)
  • 3 tablespoons Kirsch, optional
  • Confectioners’ sugar, for dusting, optional (if not doing brûlée)

The day before serving, make the crêpe batter and the pastry cream.

To Make the Batter:

  1. In a small pan, cook the butter until brown like hazelnuts. Set aside.
  2. In another small pan, heat the milk until steaming; allow to cool for 10 minutes.
  3. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter.
  4. Pour into a container with a spout, cover and refrigerate overnight.

To Make the Pastry Cream:

  1. Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean.
  2. 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.
  3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.
  4. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
  5. Press the pastry cream through a fine-meshed sieve into the small bowl.
  6. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer.
  7. Stir in the butter. When completely cool, cover and refrigerate.

To Make the Crêpes & Assemble the Cake (the next day):

  1. Bring the batter to room temperature.
  2. Place a nonstick or seasoned 9-inch crêpe pan over medium heat. Swab the surface with the oil (I used a brush), then add about 3 tablespoons batter and swirl to cover the surface.
  3. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crêpe with your fingers or a thin metal spatula. Cook on the other side for no longer than 5 seconds.
  4. Flip the crêpe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crêpes. (I made 22 crêpes.) Note: I tightly wrapped the crêpes in plastic wrap and refrigerated them for several hours before assembling the cake.
  5. Pass the pastry cream through a sieve once more.
  6. Whip the heavy cream with the 1-4 T sugar and the Kirsch, if using. It won’t hold peaks.
  7. Fold it into the pastry cream.
  8. Lay 1 crêpe on a cake plate.
  9. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).
  10. Cover with a crêpe and repeat to make a stack of 20 (or 22!), with the best-looking crêpe on top.
  11. Chill for at least 2 hours. Set out for 30 minutes before serving.
  12. If you have a blowtorch for creme brulee, sprinkle the top crêpe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

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Iceberg Wedge Salad with Green Goddess Ranch Dressing

This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.

His special celebratory feast usually involves fried chicken with biscuits and gravy, macaroni and cheese, and his favorite Vanilla Bean Birthday Cheesecake for dessert. I have made Caesar salad as our “vegetable” in the past, but this year he requested a wedge salad. Yay! I love a change.

This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used 4 tablespoons of buttermilk to adjust the consistency of the dressing. I also adapted the way the iceberg lettuce was sliced to modify the serving size and simplify the eating process. We all LOVED it!

For the Green Goddess Ranch Salad Dressing:

Yield: Makes 1 1/2 cups

  • 2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
  • 2 teaspoons anchovy paste or 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, smashed and minced
  • buttermilk or milk (optional)
  1. In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
  2. Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
  3. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.

Note: Dressing will keep fresh in the refrigerator for up to 1 week.

To Complete the Salad:

Yield: 4 Servings

  • Green Goddess Ranch Dressing (recipe above)
  • 1 head iceberg lettuce, cut into thick slices or wedges
  • 4 slices bacon, cooked until crispy
  • English cucumber, cut into slices
  1. Prepare Green Goddess dressing and set aside.
  2. In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
  3. Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
  4. Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.

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Berry Breeze

Mr. BrookCook searched for the perfect Mother’s Day cocktail and this was it. 🙂 Springy, tasty, and, in the vein of a Moscow Mule, topped with a splash of ginger beer. I loved it!

This cocktail recipe was adapted from Camille Austin of Hakkasan in New York City, via Town and Country magazine. It would also be perfect for the upcoming holiday weekend- and all summer long.

Yield: 1 drink

  • 2 oz lemon vodka
  • 4-5 blackberries
  • .25 oz fresh lime juice
  • ginger beer, to taste
  1. Muddle blackberries in a cocktail shaker.
  2. Add vodka and lime juice; shake over ice.
  3. Strain into ice filled double old-fashioned glass or copper mug.
  4. Top with ginger beer, to taste.
  5. Garnish with a lime wheel, a lime wedge, and/or blackberries. Serve.

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Cheesy Chicken Enchilada Skillet

Somehow, we seem to always have a conflict with a having timely Cinco de Mayo feast. This year, my son has his Swim Club Dinner Dance (at an Italian restaurant, by the way), so, we had our feast early. This way, there is also time to have a second feast. Good planning, right?

This quick and easy, crowd-pleasing dish was perfect for our early Cinco de Mayo celebration. It would be perfect for a Mexican-inspired weeknight meal any other day of the year too. We enjoyed it with chips and guacamole, of course. 😉

This recipe was adapted from Epicurious.com, contributed by Anna Stockwell. I reduced the oven temperature, and increased the proportions as well as the pan size. Great.

Yield: 6 to 8 servings
Total Time: 30 minutes
  • 1 1/2 tablespoons canola oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2  teaspoons kosher salt
  • 24 oz (1 1/2 jars) medium red salsa (I used Trader Joe’s Garlic Chipotle Salsa)
  • 3/4 cup sour cream
  • 6 corn tortillas, torn into quarters
  • 6 cups shredded cooked chicken (from 1 rotisserie chicken)
  • 1 to 2 cans (15.5-ounce each) black beans, drained, rinsed (I used 1 1/2 cans)
  • 1 1/2 cups shredded Mexican cheese blend
  • cilantro, for garnish, optional
  1. Preheat oven to 425°F, preferably on convection.
  2. Combine salsa, sour cream, and 6 T water in a large bowl; stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated.
  3. Heat oil in a 12″ ovenproof skillet over medium. (I used cast iron.)
  4. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  5. Transfer onion mixture to the chicken and bean mixture; reserve hot skillet. Fold to incorporate evenly.
  6. Return mixture to reserved skillet and transfer to preheated oven until warmed through, about 5 minutes. Mixture should be bubbling on the edges.
  7. Remove skillet from the oven. Sprinkle cheese evenly over the top.
  8. Return skillet to oven and bake until cheese is lightly browned, melted and bubbling, about 7 to 10 minutes.
  9. Top with cilantro, if desired.

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Three Cheese Crepe Manicotti

During my college days, I was lucky enough to celebrate Easter with one of my roommates and her large Italian family. It was always an amazing feast. One of the first courses served was a homemade manicotti. I’ve loved it ever since- and now think of it in the springtime.

I was drawn to the “French” twist in this version, using crêpes in lieu of pasta. They were tender and delicious. Lovely.

This recipe was adapted from Food and Wine contributed by Christine Dimmick. I adjusted the seasoning and ratios. I also modified the crêpe batter technique from using a blender to hand-whisking, and to cooking them on a lightly oiled crêpe pan, my tried and true method. This dish could be modified to include any variety of fillings in the crêpes. Next time I may incorporate spinach or mushrooms. 🙂

  • 2 cups ricotta cheese (15 ounces), preferably fresh
  • 1 cup shredded mozzarella (about 6 ounces)(part-skim okay)
  • 2/3 cup coarsely chopped basil, plus more for garnish
  • 3 cloves garlic, minced
  • coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup water
  • 5 large eggs, lightly beaten
  • vegetable oil, for the pans
  • 3 cups tomato sauce, preferably homemade (I used local Mamma Lombardi’s Marinara Sauce)
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  1. In a large bowl, combine the ricotta with the mozzarella, basil, garlic, 1/2 teaspoon of salt, and the pepper. Taste and adjust seasoning, to taste.
  2. In a bowl, whisk the flour and eggs until thoroughly combined. Add the water and a generous 1/2 teaspoon of salt. Whisk until smooth.
  3. Heat an 8-inch crêpe or omelet pan over moderately high heat. Using a brush, lightly oil the pan and add a small ladle of the batter (about 1/4 cup); working quickly, swirl the pan to coat it evenly.
  4. Cook until the top of the crêpe is dry and the bottom is lightly golden, about 1 minute. Flip the crêpe and cook until the bottom is lightly golden, about 20 seconds longer.
  5. Transfer the crêpe to a large plate and repeat with the remaining batter to make a total of 16 crêpes.
  6. Preheat the oven to 375°, preferably on convection.
  7. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce.
  8. Arrange the crêpes on a work surface. Spoon 2 tablespoons of the ricotta filling in a line down the center of each crêpe. Loosely roll up the crêpes, burrito-style with ends folded in, and arrange them, seam side up, side by side in the baking dish. (I placed them in 2 rows of 8 crêpes.)
  9. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese.
  10. Cover the pan tightly with foil and bake for 15 minutes. Uncover and continue to bake for an additional 5 minutes, or until the tomato sauce is bubbling and the manicotti are heated through.
  11. Garnish with basil, if desired. Serve piping hot.

Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.

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Chocolate Babka

I have wanted to bake this special cake ever since first seeing photos of it from Ottolenghi’s Jerusalem book all over the blogosphere. It always looks stunning and delicious.

This version is an adaptation of the Chocolate Krantz Cakes in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi from Smitten Kitchen.com. I loved that she had already made this babka FIVE times, and modified the recipe to perfection. Tried and true. Thank you, Deb Perelman! 🙂

Perelman’s adaptations included omitting the nuts, using granulated instead of superfine sugar, large instead of extra-large eggs, and reducing the amount of sugar syrup topping. She also modified the technique for ease. I melted the chocolate and butter in a double boiler and let the dough rise in a proofing drawer as well.

We enjoyed it warm from the oven for Easter dessert. Rich and wonderful.

Yield: 2 loaf-sized chocolate babkas

For the Dough:

  • 4 1/4 cups (530 grams) all-purpose flour, plus extra for dusting
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons instant yeast (rapid rise)
  • grated zest of half an orange
  • 3 large eggs
  • 1/2 cup water (cold is fine) and up to 1 to 2 tablespoons extra, if needed
  • 3/4 teaspoon fine sea or table salt
  • 2/3 cup unsalted butter (150 grams or 5.3 ounces), at room temperature
  • Sunflower, Canola, other neutral oil, or cooking oil spray, for greasing

For the Filling:

  • 4 1/2 ounces (130 grams) dark chocolate (I used 72% cacao dark chocolate)
  • 1/2 cup (120 grams) unsalted butter, cold is fine
  • scant 1/2 cup (50 grams) powdered sugar
  • 1/3 cup (30 grams) cocoa powder
  • 1/4 teaspoon cinnamon

For the Sugar Syrup:

  • 1/3 cup water
  • 6 tablespoons (75 grams) granulated sugar

Make the dough:

  1. Combine the flour, sugar, yeast and zest in the bottom of the bowl of a stand mixer.
  2. Add eggs and 1/2 cup water, mixing with the paddle or dough hook until it comes together; this may take a couple of minutes. (If it doesn’t come together, add extra water, 1 tablespoon at a time, until the dough forms a mass.)
  3. With the mixer on low, add the salt, then the butter, a spoonful at a time, mixing until it’s incorporated into the dough.
  4. If using the paddle, switch to the dough hook. Mix on medium speed for 10 minutes until dough is completely smooth; you’ll need to scrape the bowl down a few times. After 10 minutes, the dough should begin to pull away from the sides of the bowl. If not, add 1 tablespoon extra flour to help this along.
  5. Coat a large bowl with oil (or scrape the dough out onto a counter and oil this one) and place dough inside, cover with plastic and refrigerate. Leave in fridge for at least half a day, preferably overnight. The dough will not fully double, so don’t be concerned if it doesn’t look like it grew by more than half.

Make the filling:

  1. In a double boiler, melt butter and chocolate together until smooth. Remove from heat.
  2. Stir in powdered sugar and cocoa; mixture should form a spreadable paste. Add cinnamon.

Assemble the loaves:

  1. Coat two 9-by-4-inch (2 1/4 or 1 kg) loaf pans with cooking spray, oil or butter, and line the bottom of each with a rectangle of parchment paper.
  2. Take half of dough from fridge (leave the other half chilled). Roll out on a well-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 10 to 12 inches.
  3. Spread half of chocolate mixture evenly over the dough, leaving a 1/2-inch border all around.
  4. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log.
  5. Transfer the log to a plastic wrap-lined, rimmed baking tray. Place in the freezer for 10 to 15 minutes. (This allows the log to be cut in half more easily.) Repeat with second dough.
  6. Trim last 1/2-inch off each end of log. Gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out (because they’re pretty). Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan. (The dough will fill in any gaps by the time it’s done rising and baking, so don’t worry if the pan isn’t filled.) Note: Next time I would try crossing the dough more than once, if possible.
  7. Cover with a damp tea towel and leave to rise another 1 to 1 1/2 hours in a proofing drawer or at room temperature. Repeat process with second loaf.

Bake and finish cakes:

  1. Heat oven to 375°F (190°C), preferably on convection.
  2. Remove towels, place each loaf on the middle rack of your oven. Bake for 25 to 30 minutes. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with dough on it. When fully baked, you’ll feel almost no resistance. If your babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil.

While the babkas are baking, make the sugar syrup:

  1. Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat.
  2. As soon as the babkas leave the oven, brush the syrup all over each. It will seem like too much, but will taste just right — glossy and moist.
  3. Let babkas cool about halfway in pan, then transfer to a cooling rack to cool the rest of the way before eating. (or serve warm!)

Do ahead: Babkas keep for a few days at room temperature. Reheat prior to serving, if desired. If longer, freeze them. They freeze and defrost well.

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Seared Scallops & Cauliflower Grits

With the sunshine and warmer weather, an Easter weekend tradition in our house is to celebrate our love (and the food!) of the beautiful South Carolina Low Country. I usually serve a version of the classic Low Country dish, Shrimp and Grits, but, this year tried this scallop and cauliflower grits adaptation. We absolutely loved it!

This recipe was adapted from Joel Gamoran, Sur La Table National Chef, via Sur la Table.com. I puréed the vegetables instead of juicing them for the sauce, used riced cauliflower, and doubled the garlic. Amazing.

Yield: Makes 4 Servings

For the Cauliflower Grits:

  • sea salt and freshly ground black pepper
  • 2 pounds riced cauliflower
  • 1 to 2 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese (I used Parmigiano-Reggiano)
  • 4 cloves garlic, minced

For the Scallops:

  • 2 medium whole tomatoes, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 large carrot, peeled and chopped
  • 2 tablespoons canola or grape seed oil
  • 16 sea scallops, patted dry
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon Spanish smoked paprika
  • 2 scallions, thinly sliced, for garnish
  • freshly ground black pepper, to taste
  1. Prepare the Cauliflower Grits: In the microwave, steam the riced cauliflower for 4 minutes, or until very tender.
  2. Combine the steamed cauliflower with Parmesan, garlic, and enough cream cheese to achieve desired consistency.
  3. Season with salt and pepper. Keep warm.
  4. Prepare the Scallops: Combine the tomatoes, pepper and carrot in a Vitamix, food processor, or blender. Puree.
  5. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  6. Season scallops with salt and pepper and add to pan in one layer. Sear the scallops for 2 to 3 minutes on each side until golden. Remove scallops to a platter.
  7. Reduce heat to medium-low and add remaining oil to skillet.
  8. Add shallot and sauté until translucent, about 3 minutes.
  9. Add garlic and smoked paprika and cook, stirring constantly, for about 1 minute.
  10. Slowly whisk in puréed vegetables and bring to a boil.
  11. Reduce heat to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
  12. To serve: Serve scallops on top of cauliflower grits with sauce spooned on top. Garnish with scallions and extra black pepper, as desired.

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