Ingredients
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crêpes
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3 cups flour
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1/4 cup (52 grams) sugar
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1 teaspoon baking powder
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3 eggs, room temperature
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3 cups (750ml) milk
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3 tablespoons oil (canola/rapseed, vegetable)
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Pinch of salt
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pastry cream
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2 cups (500ml) whole milk
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1 vanilla bean
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2/3 cup (135 grams)sugar
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4 egg yolks
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3 tablespoons corn starch
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Pinch of Salt
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whipped cream
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2 cups (500 ml)heavy cream
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1 teaspoon orange extract
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to finish
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zest of one orange for sprinkling on top
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optional but optimal equipment
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10 inch (25cm) crêpe pan
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wooden crêpe spreader
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wooden crêpe spatular
Directions
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1
Done
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crêpesIn a large bowl, whisk the flour, sugar, baking powder, and salt together. |
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2
Done
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In another bowl, thoroughly whisk together the milk, eggs, oil, and lemon juice and zest. |
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3
Done
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Pour the wet ingredients into the dry ingredients and whisk until the batter is well combined and no lumps remain. |
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4
Done
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Allow batter rest for about an hour or overnight in refrigerator. |
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5
Done
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To cook the crêpes, use parchment paper to line counter top or to stack on a baking sheet. |
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6
Done
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Heat a crêpe pan or a 9-inch pan, lightly greased with oil, over medium heat. |
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7
Done
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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. |
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8
Done
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Cook until the bottom just begins to brown, then flip and cook for another 20 seconds or so. |
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9
Done
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You will yield about 20 crêpes. The cake requires 18-20 crêpes. |
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10
Done
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pastry creamIn a medium saucepan add milk and place on low heat. |
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11
Done
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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. |
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12
Done
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Turn off the heat and let the vanilla infuse into milk for at least 30 minutes and up to an hour. |
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13
Done
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In a medium bowl, add together the sugar, egg yolks, cornstarch, and salt, whisking until light yellow and well combined. |
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14
Done
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Remove the vanilla bean pod from the milk. Return the pan to the stove and heat the milk to very low simmer. |
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15
Done
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Very slowly pour hot milk into egg mixture whisking continuously until well combined. |
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16
Done
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Pour the mixture back into the pan and cook over medium heat while whisking constantly. |
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17
Done
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As the mixture begins to bubble, continue and cook for just one more minute. |
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18
Done
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Remove immediately from heat (and burner), pour into a bowl or container and allow to cool. |
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19
Done
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Once cooled, cover with plastic wrap (to prevent from any skin forming) and refrigerate for one hour or overnight. |
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20
Done
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whipping creamIn bowl of electric mixer, add the heavy cream and orange extract. Whip until stiff peaks form. Refrigerate until ready to use. |
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21
Done
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When ready to assemble cake, fold the whipped cream into the pastry cream until well combined. |
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22
Done
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to assemblePlace one crêpe on a serving plate, then spoon about 3 tablespoons of the pastry cream on top and spread. Layer another crêpe on top and repeat the process until all the crêpes are used. Finish the top with pasty cream. |
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23
Done
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Sprinkle with orange zest and refrigerate for at least 4 hours before serving. |
