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Orange cream crêpe cake

A friend of mine once mentioned a place called Lady M in New York City.  The shop sells crêpe cakes in a variety of flavors at quite a high price point.  Their cakes are gorgeous with lots of interesting, mouth-watering flavors.  Scrolling through the website inspired me to try a very basic crêpe recipe from Food52.

Making a crêpe cake requires a bit of time and patience (and now I understand their high prices in retail).  But if you break the process up into two days, bringing it all together makes it feel easier.  I made the crêpe batter and pastry cream the day before assembling.  Part of me dreaded the idea of standing by the stove top making 20 crepes, but once I started, the repetitive routine became almost meditative.

I think you can serve this for dessert, or just as freely for breakfast.

 

Orange cream crêpe cake

A friend of mine once mentioned a place called Lady M in New York City.  The shop sells crêpe cakes in a variety of flavors at quite a high price point.  Their cakes are gorgeous with lots of interesting, mouth-watering flavors.  Scrolling through the website inspired me to try a very basic crêpe recipe from Food52.

Making a crêpe cake requires a bit of time and patience (and now I understand their high prices in retail).  But if you break the process up into two days, bringing it all together makes it feel easier.  I made the crêpe batter and pastry cream the day before assembling.  Part of me dreaded the idea of standing by the stove top making 20 crepes, but once I started, the repetitive routine became almost meditative.

I think you can serve this for dessert, or just as freely for breakfast.

 

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Ingredients

Recipe serves: 10-12
crêpes
3 cups flour
1/4 cup (52 grams) sugar
1 teaspoon baking powder
3 eggs
3 cups (750ml) milk
3 tablespoons oil (canola/rapseed, vegetable)
Pinch of salt
pastry cream
2 cups (500ml) whole milk
1 vanilla bean
2/3 cup (135 grams)sugar
4 egg yolks
3 tablespoons corn starch
Pinch of Salt
whipped cream
2 cups (500 ml)heavy cream
1 teaspoon orange extract
to finish
zest of one orange for sprinkling on top
optional but optimal equipment
10 inch (25cm) crêpe pan
wooden crêpe spreader
wooden crêpe spatular
print ingredients

thoughts&stories

I don’t think many people think of crêpes as a regular part of a breakfast, lunch or dinner routine.  After realizing how easy and satisfying these thin little pancakes truly are, I have become a fan.  Stuff with ham and cheese, spread with Nutella, or coat with butter and sugar.  I don’t think they should only be enjoyed a local street fair, or during a trip to France.

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Orange cream crêpe cake
  • time
    3 hours
  • serves
    10
  • skill level
    Medium

Ingredients

  • crêpes

  • pastry cream

  • whipped cream

  • to finish

  • optional but optimal equipment

Directions

1
Done

crêpes

In a large bowl, whisk the flour, sugar, baking powder, and salt together.

2
Done

In another bowl, thoroughly whisk together the milk, eggs, oil, and lemon juice and zest.

3
Done

Pour the wet ingredients into the dry ingredients and whisk until the batter is well combined and no lumps remain.

4
Done

Allow batter rest for about an hour or overnight in refrigerator.

5
Done

To cook the crêpes, use parchment paper to line counter top or to stack on a baking sheet.

6
Done

Heat a crêpe pan or a 9-inch pan, lightly greased with oil, over medium heat.

7
Done

Pour about 1/4 cup of batter into the pan and swirl to cover the bottom completely. Use a crêpe spreader to move batter to edges of pan.

8
Done

Cook until the bottom just begins to brown, then flip and cook for another 20 seconds or so.

9
Done

You will yield about 20 crêpes. The cake requires 18-20 crêpes.

10
Done

pastry cream

In a medium saucepan add milk and place on low heat.

11
Done

Split the vanilla bean lengthwise with a sharp knife. With a spoon scrape out the beans and add to milk along with the pod. Bring to a slight simmer.

12
Done

Turn off the heat and let the vanilla infuse into milk for at least 30 minutes and up to an hour.

13
Done

In a medium bowl, add together the sugar, egg yolks, cornstarch, and salt, whisking until light yellow and well combined.

14
Done

Remove the vanilla bean pod from the milk. Return the pan to the stove and heat the milk to very low simmer.

15
Done

Very slowly pour hot milk into egg mixture whisking continuously until well combined.

16
Done

Pour the mixture back into the pan and cook over medium heat while whisking constantly.

17
Done

As the mixture begins to bubble, continue and cook for just one more minute.

18
Done

Remove immediately from heat (and burner), pour into a bowl or container and allow to cool.

19
Done

Once cooled, cover with plastic wrap (to prevent from any skin forming) and refrigerate for one hour or overnight.

20
Done

whipping cream

In bowl of electric mixer, add the heavy cream and orange extract. Whip until stiff peaks form. Refrigerate until ready to use.

21
Done

When ready to assemble cake, fold the whipped cream into the pastry cream until well combined.

22
Done

to assemble

Place one crêpe on a serving plate, then spoon about 3 tablespoons of the pastry cream on top. Layer another crêpe on top and repeat the process until all the crêpes are used. Finish the top with pasty cream.

23
Done

Sprinkle with orange zest and refrigerate for at least 4 hours before serving.

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