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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