A Very Dramatic Crêpe Cake Recipes

CRêPES CAKE

Steps:

• To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
• Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
• To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
• To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
• To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.

A VERY DRAMATIC CRêPE CAKE

Steps:

• Combine the cake flour, sugar, eggs, milk, melted butter, orange zest, salt, and orange liqueur (if using) in a blender on low speed for 10 seconds. Increase the speed to medium for 10 seconds, then stop the blender and use a spatula to scrape down the sides and bottom. Blend on medium speed an additional 10 seconds. Let the batter rest, covered, at room temperature for 1 hour or in the refrigerator for up to 24 hours.
• Heat a 9- or 10-inch nonstick skillet over medium-low heat. When the skillet is hot, brush it lightly with melted butter. (You'll know the skillet is hot enough because the butter will sizzle and dance around the skillet.)
• Measure a scant ¼ cup of batter in the center of the skillet. Pick up the skillet by the handle and swirl in a circular motion so that the batter coats the bottom in an even layer, avoiding hitting the sides of the skillet (the batter will start to set immediately, so swirl quickly). It's okay if there are a few spots that the batter doesn't get to before it sets-just leave it be.
• Cook until the crêpe starts to brown around the edges and the bottom side is set, about 90 seconds. Use a spatula to loosen the edges, following the circumference of the crêpe. Then, carefully slide the spatula under the crêpe and flip. (If you're having a hard time flipping, let the crêpe cook a little longer.) It's okay if the crêpe folds on itself as you flip-just straighten it out.
• Cook on the other side until the crêpe is golden, about 60 seconds. Shake the skillet back and forth, then slide the crêpe out of the skillet onto a plate. Keep cooking and stacking, one crêpe on top of the next, adding more butter to the pan as needed. Continue until all the crêpes are cooked. (If you notice the crêpes getting darker and crisper as you cook, turn the heat down a notch.)
• Place 2 cups of the heavy cream in the bowl of a stand mixer or large bowl (if using a hand mixer). Whip on medium until soft peaks form, about 6 minutes. Fold the whipped cream into the cheat pastry cream until combined and smooth.
• Place a single crêpe on a cake plate or cake board. Measure a scant ¹⁄³ cup of the filling onto the crêpe and use a small, offset spatula or a butter knife to smooth it into an even layer. Place the next crêpe on top and continue layering until you are out of filling (you will have several crêpes left over, which are perfect for snacking while the cake chills).
• Wrap the cake in plastic and refrigerate for at least 6 hours so the filling can set.
• When ready to serve, whip the remaining ½ cup heavy cream in the bowl of the stand mixer fitted with the whisk attachment until medium-stiff peaks form. Dollop the whipped cream on top of the cake. Slice and serve like a traditional layered cake.