Crêpe Cake

This cake sure is something else…

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Hands down I’m a pie person. Always have been, always will. Cakes have never been my speciality, which is partly why I decided to ease my way into unfamiliar territory with this crêpe cake. Seriously, whoever decided to take thin pancakes, stack them and turn it into a dessert is an absolute freaking genius! Treat the cake itself as the canvas, and feel free to get creative with the toppings whether it’s fresh fruit, a compote or chocolate sauce. I opted for caramel sauce. Caramel sauce never disappoints.

Let’s get down to business!

For the crêpes you’ll need:

  • 6 tablespoons butter, melted
  • 3 cups milk
  • 6 eggs
  • 2 cups all purpose flour
  • 7 tablespoons sugar
  • Pinch salt

Warm milk in a small sauce pan until hot to the touch. In the meantime, mix dry ingredients together in a large bowl. Slowly whisk in wet ingredients (so as not to cook the eggs) until the batter is completely lump free. The batter will be smooth and a bit runny, not thick like a pancake batter. Cover and refrigerate for at least an hour, or overnight.

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When you’re ready to make the crêpes: heat a small to medium frying pan (depending on the size you’d like your cake) on medium heat and brush very lightly with butter (if your pan is nonstick, butter isn’t needed and preferably so since it weighs down the crêpes). Pour 1/3 of a cup of the batter in the middle and immediately turn the pan in a circular motion until the batter has spread to the edges of the bottom of the pan and let it cook for a few minutes until golden brown. This may take a few tries at first but you’ll catch on quickly. Flip the crêpe carefully and cook for one minute. Stack crêpes on a plate and continue until the batter is finished. You can let the crêpes cool on the counter for 30 minutes or covered, overnight.

For the cream filling you’ll need:

  • 8 ounces cream cheese at room temperature
  • 1 1/2 cups plain greek yogurt
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Whip cream cheese until fluffy, then beat in yogurt, 1/2 cup at a time. When fully combined, add sugar and vanilla then beat until rich and fluffy, just another minute.

For cake assembly: Lay first crêpe on a cake plate or serving platter. Spread with 1/4 cup of the yogurt-cream cheese filling. Repeat with all but the last remaining crêpe, which should be stacked but have no filling on top, as it is the lid. 

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It’s strawberry season (let’s be honest, the best season) and these local beauties were packed with flavour. Wait ’til you see the layers when you slice into this bad boy – your friends will be impressed! Keep covered in the fridge for up to two days – that is, IF it lasts two days.

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