I’ve been wanting to make a crêpe cake for some time now. I always pin recipes on Pinterest but never follow through. That said, there is a shop in NYC called Lady M Cake Boutique that I wanted to visit when we were there recently. We never made it.
So, last night I decided to make a 50-layer lemon custard crêpe cake, inspired by Lady M’s signature Mille Crêpe Cake. I used a recipe I found on Pinterest. You can find it here: The Restaurant Fairy’s Kitchen™. (I added fresh lemon juice to the custard filling.)
The recipe wasn’t sweet enough for me, so I dusted the cake with powdered sugar. Then I decided to make a lemon cream cheese glaze (fresh-squeezed lemon juice, cream cheese, and powdered sugar) to drizzle over the slices and served it with fresh strawberries.
Recipe from The Restaurant Fairy’s Kitchen™:
Mille Crêpes Cake
(Makes about 1 eight-inch cake)
For the crêpe batter:
6 tablespoons butter
3 cups milk
1 ½ cups flour
7 tablespoons sugar
A pinch salt
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
½ cup sugar
1/3 cup cornstarch, sifted
3 ½ tablespoons butter
For the assembly:
2 cups heavy cream
2 tablespoon sugar or more
The day before, make the crepe batter and the pastry cream.
• In a small pan, cook the butter until brown like hazelnuts.
• Set aside.
• In another small pan, heat the milk until steaming; allow to cool for 10 minutes.
• In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.
• Slowly add the hot milk and browned butter.
• Pour into a container with a spout, cover and refrigerate overnight.
• Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean.
• Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
• In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.
• Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
• Press the pastry cream through a fine-meshed sieve into the small bowl.
• Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer.
• Stir in the butter.
• When completely cool, cover and refrigerate.
Assemble the cake the next day:
• Bring the batter to room temperature.
• Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.
• Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers.
• Cook on the other side for no longer than 5 seconds.
• Flip the crepe onto a baking sheet lined with parchment.
• Repeat until you have 20 perfect crepes.
• Pass the pastry cream through a sieve once more.
• Whip the heavy cream with the tablespoon sugar and the Kirsch.
• It won’t hold peaks.
• Fold it into the pastry cream.
• Lay 1 crepe on a cake plate.
• Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).
• Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.
• Chill for at least 2 hours.
• Set out for 30 minutes before serving.
• If you have a blowtorch for crème brûlée sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar.
• Slice like a cake.
*I added Lemon to the custard filling
Recipe from The Restaurant Fairy’s Kitchen
Other text and all images © jennifer crouch