Friday, November 9, 2012

Twenty Layer Crepe Cake

Salut! Comment ça va? How are you guys today? Let me start out by saying, I love anything French. The language, the music, the movies, the literature, and obviously..the food. To me, nothing is better then cooking and eating a French dish. It's my favorite cuisine to cook..everything is so hearty and I feel like so much soul goes into the dishes. In fact, I began my passion for cooking after trying Julia Child's boeuf bourguignon. And let me tell you, that was not an easy dish to cook as a beginner. But it's what began the spark of my love for cooking. 
The French have amazing food, and the most well known is the crepe. Crepes are dainty, delicate little things. Like little blankets for delicious fillings to wrap up and get all warm and cozy. 

And, everybody loves crepes. EVEN RICKY BOBBY.

Wanna hear the history of the crepe? Too bad, I am going to tell you anyway. The word crepe comes from the French/Latin word "cripsa" which means "curled". Did you know there is a day in France called "Le Jour Des Crepes"? Obviously, it means The Day of the Crepes, and it is on Feb 2nd. I want to be in France every Feb 2nd. According to Wikipedia, the belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year.
I made my first 20 layer crepe cake this summer, and let me tell you, it was a huge hit. People even said it was the best thing I have ever made. I MIGHT go a little further and say it was the best thing I ever put in my mouth. I could of made a dirty joke here, but I'm a classy broad. (Although, if you know me, you know I am smirking right now.)
Oh one last thing, go buy a jar of orange marmalade cause my version uses it. 

Okay! Lets get started.

Recipe for crepe batter:

                                                             6 tablespoons butter
                                                                 3 cups milk
                                                                    6 eggs
                                                   1 1/2 cups all-purpose flour
                                                 7 tablespoons granulated sugar
                                                                Pinch salt

Okey dokey, artichokies. Get out a small pan and heat the butter until slightly brown, and then remove off the heat. In another, separate pan, heat up the milk until it is just steaming, and set that bad boy aside as well. Get out a large bowl and your electric mixer, and beat together the eggs, flour, sugar, and salt. Add in the warm milk and browned butter. At this point you can refrigerate it overnight, although, I didn't. I put it in the fridge until I was done making the creme.

Pastry Creme Recipe:

                                           1 egg
                             1 tablespoon all-purpose flour
                           2 tablespoons granulated sugar
                              1 tablespoon cornstarch
                                     1 cup milk
                         1 teaspoon pure vanilla extract
                              1 teaspoon hot water
                      2 tablespoons heavy cream, whipped

So, in a small bowl beat the egg, flour, sugar, and cornstarch until smooth. 

In a saucepan, heat the milk on low almost until a boil. Remove from heat and whisk the milk into the egg mixture, slowly. Return everything to the saucepan, stirring constantly for about 5 or so minutes, until it thickens and boils, then remove from heat. Add the vanilla extract and some hot water, and set it aside until cool and firm.

Whipped Cream Recipe:

2 cups heavy cream
one tablespoon granulated sugar

Beat on high in Kitchen aid or electric mixer until smooth and whip-creamy. Yeah..whip-creamy.

Now, when your pastry creme is cooled, fold in the whipped cream.

Let's make some crepes! If you're like me and do not have a crepe pan, you can use an 8 inch  non stick pan. Heat the pan and add about 3 tablespoons of crepe batter, and cover the whole bottom of the pan with it. You can do this by swirling. Cook until the bottom is browned slightly, and then use your fingers to flip the crepe, carefully. Do not use a spatula to do this. Cook the other side of the crepe about 5 seconds, and set it aside. Do 20 perfect crepes. 

You might wanna practice with a few because at first it is tough.

So, lets assemble shall we?

Add one crepe to the cake plate, and cover with about 1/4 cup pastry creme. Smooth out with a spatula and add a bit of orange marmalade. Repeat this 20 times, leaving the top layer as just the crepe and sprinkle some powdered sugar on top.

Seems easy enough, but take your time on this cake!

This was mine, half eaten!

Thanks darlins!

Recipe credit: