Crepe cakes remind me of Diya and Carrie (of Project Superstar fame) because they introduced me to them. Brought them all the way from JB too. So I remembered that I was very inspired at that time, to reproduce a crepe cake. I scoured the internet for good recipes, and chanced upon this site. It had this:
Immediately impressed by this picture that set my saliva glands into overdrive, I set about reading the comments on the blog (it’s great feedback for whether a recipe works or not). I finally decided on making the crepes first, and then worrying about a substitute filling since it was of the general opinion that the filling was too rich/eggy in taste.
Making a crepe cake is essentially making many crepes, and then stacking them up with cream spread between each crepe, to hold them together. Still clueless about the filling, I started with the crepe since I’d have an entire night to think about the filling.
Crêpes batter (To be prepared day before use):
6 tablespoons butter
3 cups milk
1 1/2 cups all-purpose flour
7 tbsp. sugar
1. Cook the butter in a small pan until brown. Set aside.
2. 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.
4. Slowly add the hot milk and browned butter. The batter should be watery and may have brown bits (of butter) in it.
5.Pour into a container and refrigerate overnight (or at least 3hrs)
So while the batter was in the fridge, I wondered at using whipped cream for its filling. Went back to the comments section – apparently it’s not strong enough to hold the crepes in place and they’ll slip slide over one another. Messy. Ok, will think again.
6. Bring the batter to room temp.
7. Swab a nonstick 7inchpan with oil and pour in 1/4cup of batter.
8. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe.
9. Cook on the other side for no longer than 5 seconds (or ugly craters will start to form on ur crepe) and remove onto a baking sheet lined with parchment (a plate will do too).
10. Repeat until you have 20 perfect crepes.
Note, the first crepe usually fails – something to do with getting the oil and pan temperature right. Scrape it off and then try the second or third. Because the batter is so watery, it will spread thinly and evenly. It does not become crispy because it’s not a crispy crepe, but it does transform from watery batter to an actual crepe. Isn’t chemistry marvelous? 🙂
I couldn’t wait to do 20 before trying the crepes, and decided to eat the first with whipped cream and maple syrup. It totally blew me away. Very Very Good. So good, that we didn’t have 20 when we were done, to make a crepe cake. It was That good. It just kept disappearing everytime it was off the pan.
The crepes became such a favourite that we eventually forgot about making a cake and ate it as a crepe – one by one. In fact, we made a whole lot at my nephew’s birthday and had a crepe station that served crepes with different fillings : chocolate/strawberry syrup with banana/strawberries/<insert fruit>.
Hope you have fun if you try this out – my favourite remains crepe with simple whipped cream and maple syrup 🙂