Creme Brulee Crepe Cake
Whether it is a celebration or you just want an impressive centerpiece for your next brunch party, this crepe cake will not let you down. And it could technically be dessert for breakfast, and who says no to that?
Ingredients
For the Crepe
- 6 tbsp butter melted
- 3 cups milk
- 6 eggs
- 1.5 cups all purpose flour
- 7 tbsp granulated sugar
- 1 pinch salt
For the Pastry Cream Filling
- 1 egg
- 1 tbsp all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp hot water
For the Whipped Cream
- 2 cups heavy whipping cream
- 3 tbsp granulated sugar
Instructions
Start with the Pastry Cream:
- In a mixing bowl, add the egg, flour, sugar, and cornstarch, and whisk until smooth.
- In a saucepan over low heat, bring the milk to a simmer. Immediately remove it from the heat and slowly whisk it into the egg mixture. Make sure you do this slowly so that the eggs do not scramble.
- Return the mixture to the saucepan, and whisk constantly for about 5 minutes, until thickened and bubbly.
- Remove from the heat. Add vanilla extract and hot water and stir until everything is well combined
- Refrigerate the pastry cream mixture until thick and cool, which will be around 3 hours.
Next make the Crepes:
- In a saucepan, warm the milk until steaming, and then remove from heat and set aside to allow it to cool slightly.
- In a large mixing bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and melted butter. Pour the batter into a tightly-sealed container to refrigerate for at least 2 hours.
- Prepare some sheets of parchment paper or paper towels for cooling the finished crepes as you don’t want to stack them directly on top of each other yet.
- Use a nonstick pan over medium-low heat. Add a little butter or oil to make sure the batter doesn’t stick.
- Pour about 3 tablespoons of the crepe batter into the pan, and swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use a spatula to help lift the edge, and then use your clean fingers to gently and carefully turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool.
- Repeat this process until you have at least 20 crepes that are uniform in size.
- When the pastry cream is cold and firm, make whipped cream by beating the heavy cream until stiff peaks form, fold in 1 tablespoon of sugar, and then fold in the pastry cream.
To assemble the Crepe Cake:
- Place one prepared crepe on a large cake plate.
- With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture (about ¼ cup).
- Cover with another dry crepe and repeat covering with the pastry cream until you use all of your crepes and filling.
- Refrigerate the prepared cake for 1-2 hours. Sprinkle the top with 2 tablespoons of sugar and use a kitchen torch to bruleé the top. (or dust with powdered sugar) Let cake come to room temperature before slicing and eating.
Notes
