Thursday, December 15, 2011

Crepe Cake aka- Kreype Cake

 I could eat my weight in this cake! Yes, it may take some time and patience to make, but it is more than worth it! The velvet texture of the crepes and pastry cream sing harmony with the sweetened berry medley and warm caramel sauce... Oh it is Crepe-licious!!!

 First you will need roughly 30 crepes about 8' in diameter. A few more or less is not going to make a difference. You can use whatever crepe recipe you love. I have one that I really like that I will include.*Note-I double the crepe recipe below for Crepe Cake-the recipe below will give you about 15 crepes.*
¾ cup flour
3 tbsp sugar
1/8 tsp salt
¾ cup milk
1 ½ tbsp butter, melted
3 eggs
1- Melt butter & cool slightly
2- Crack eggs into medium size bowl& whisk till thick.
3- Add milk slowly, then whisk cooled melted butter into milk/egg mixture.
4- Sift flour, sugar, & salt together, then slowly whisk into the wet ingredients till smooth.
5- Spray a 8-10 in frying pan with non-stick spray.
6- Pour in about ¼ cup of batter into pan, & quickly turn pan side to side, allowing batter to cover the bottom of the pan.
7- Cook until the top is no longer wet. (this happens fast) & when the bottom is slightly golden.
8- Peel from the edge of crepe to turn over, & cook on other side for about 15 seconds.

 Pastry Cream-
2 c milk (I used 1% but I think you can use whatever milk you have for this)
1 tbsp vanilla extract (I suggest a good quality vanilla here) I also think lemon extract would be amazing with the berry sauce! Anyway, back to the recipe.
6 egg yolks
1/2 c sugar
1/3 cup cornstarch (I know, it's alot!)
3 1/2 tbsp butter; room temp
1 cup whipping cream (sweetened w/1 tbsp sugar & 1 tsp  vanilla)

Bring milk almost to a boil (watch closely!) remove from heat and add vanilla extract. Set aside; about 5 minutes.
Fill a large bowl with ice water; set aside. In a medium saucepan whisk together egg yolks, sugar, and cornstarch. Mixture will be thick. Slowly temper the egg yolk mixture by adding the hot milk, a little at a time and whisking vigorously. Keep adding hot milk while whisking till it's all combined. Over med-high heat whisk about 2 minutes or until thickened. (it will get very thick) Add in butter and stir till melted. It will have a nice sheen to it. Place hot pan into ice water stirring occasionally till cooled. Cover pastry cream with plastic wrap directly on top of it (so it doesn't form a skin) and chill in fridge till completely cooled. Once cooled fold in whipped cream.
After your crepes are made it's time to start layering! Layer each crepe, topping with pastry cream ( about 2 tbsp of cream each layer) Continue layering until crepes are gone. Cover cake with plastic wrap and chill for a couple of hours in fridge to firm up.
Berry Medley Sauce-
3 cups of fresh or frozen mixed berries
1/3 cup sugar
1 1/2 tbsp cornstarch
1 tsp lemon juice
Combine all ingredients in medium saucepan over med-high heat stirring till thickened
This can be use over any cake, ice cream, pancakes, crepes!
Caramel Sauce-
1/2 c butter
1/2 c brown sugar
1/2 c sugar
1/2 c half & half
pinch of salt

Combine all ingredients in medium saucepan over med-high heat. Bring to boil and reduce heat to a simmer. Simmer for 15 minutes, stirring occasionally. I use the caramel sauce for everything!
 Top each slice of cake with berry medley, caramel sauce, and some fresh whipped cream and you're in heaven! I hope you all enjoy it as much as I do!!

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