Crêpes Cake Recipes

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CRêPES CAKE



Crêpes Cake image

Provided by Food Network

Categories     dessert

Time 6h20m

Yield 12 servings

Number Of Ingredients 18

4 cups all-purpose flour
4 cups whole milk, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
8 large eggs, at room temperature
Cooking spray
One 8-ounce block cream cheese, at room temperature
3 cups heavy cream
1 cup sour cream
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
4 cups thinly sliced strawberries, plus 7 small strawberries, halved, for garnish
One 26.5-ounce jar chocolate-hazelnut spread
Powdered sugar, for garnish
Whipped cream, for garnish
Shaved dark chocolate, for garnish

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.

CARAMEL-CINNAMON CREPE CAKE



Caramel-Cinnamon Crepe Cake image

A crepe cake, while often considered a showstopper, can also be a great family project. A light and fluffy filling gets spread between crepe layers - a perfect job for kids - before being chilled overnight. Topped with whipped cream, chewy strands of caramel and crunchy caramelized sugar, this is a special dessert that will appeal to everyone.

Provided by Antonia Lofaso Bio and Recipes

Categories     dessert

Time 11h15m

Yield 8 servings

Number Of Ingredients 17

One 10.8-ounce bag soft caramels, unwrapped
2 cups milk
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 1/2 cups cold heavy cream
3 tablespoons confectioners' sugar
2 cups milk, at room temperature
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted, plus more for the pan
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
4 large eggs, at room temperature
Whipped cream, for topping

Steps:

  • For the caramels: Preheat the oven to 350° F. Line a baking sheet with a silicone mat.
  • Reserve 1/2 cup caramels for serving. Put 6 of the remaining caramels on the prepared baking sheet and bake until bubbly and slightly dark around the edges, about 5 minutes. Let cool completely on the baking sheet, then crush into a fine powder in a food processor; set aside.
  • For the filling: Combine the remaining caramels with the milk, salt and 1/4 cup of the granulated sugar in a medium saucepan. Bring to just below a simmer over medium heat, stirring occasionally, until melted and smooth, 3 to 4 minutes.
  • Meanwhile, whisk the cornstarch, egg yolks and remaining 1/4 cup granulated sugar in a large bowl until smooth. While continually whisking, slowly pour in about half of the milk mixture until combined. Transfer the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened like pudding, 2 to 4 minutes.
  • Strain the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until chilled, 2 hours to overnight.
  • For the crepes: Puree the milk, flour, granulated sugar, butter, vanilla, salt, cinnamon and eggs in a blender on high speed until well mixed. Let the batter rest in the blender for 1 hour at room temperature or refrigerate up to 24 hours.
  • Before cooking, re-blend the batter on high speed for 30 seconds. Wipe 1/2 teaspoon butter on a medium crepe pan or 8-inch nonstick skillet in a very thin layer with a paper towel. Heat the pan over medium until hot.
  • Ladle 3 tablespoons batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Carefully loosen the crepe from the pan and flip it with a spatula. Cook until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter each time. Stack the crepes on the plate as you go (you should have about 20). Let them cool for 10 minutes before filling.
  • Finish the filling: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir one-quarter of the cream mixture into the caramel filling, then gently fold in the rest.
  • Put 1 crepe on a platter and top with a 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight.
  • Microwave the reserved 1/2 cup caramels, stirring every 30 seconds, until melted, about 1 minute. Top the cake with whipped cream, drizzle with the melted caramel and sprinkle with the caramel powder.

DECADENT CHOCOLATE CREPE CAKE



Decadent Chocolate Crepe Cake image

No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. -Tina Sawchuk, Ardmore, Alberta

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 8 servings.

Number Of Ingredients 21

3/4 cup unsalted butter, cubed
8 ounces bittersweet chocolate, coarsely chopped
6 large eggs
2-1/2 cups whole milk
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
WHITE CHOCOLATE BUTTERCREAM:
8 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream
2-1/4 cups sugar
1 teaspoon cream of tartar
8 large egg whites
2 cups unsalted butter, softened
2 teaspoons vanilla extract
SEMISWEET CHOCOLATE GANACHE:
6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
2-1/2 teaspoons corn syrup
1/8 teaspoon salt

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 781 calories, Fat 56g fat (31g saturated fat), Cholesterol 179mg cholesterol, Sodium 192mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 2g fiber), Protein 10g protein.

RAINBOW CREPE CAKE RECIPE BY TASTY



Rainbow Crepe Cake Recipe by Tasty image

Here's what you need: butter, milk, eggs, flour, sugar, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring, whipped cream

Provided by Alix Traeger

Categories     Breakfast

Yield 10 servings

Number Of Ingredients 12

6 tablespoons butter, melted
3 cups milk
6 eggs
2 ¼ cups flour
7 tablespoons sugar
red food coloring
orange food coloring
yellow food coloring
green food coloring
1 tablespoon blue food coloring
purple food coloring
6 cups whipped cream

Steps:

  • In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
  • Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
  • On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
  • Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
  • Cover the crepe cake in whipped cream, so that it's fully white on the outside.
  • Slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 0 grams, Protein 10 grams, Sugar 12 grams

BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

MILLE CREPE CAKE RECIPE BY TASTY



Mille Crepe Cake Recipe by Tasty image

Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar

Provided by Jody Duits

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

6 tablespoons butter
3 cups milk
6 eggs
1 ½ cups flour
⅔ cup cocoa powder
7 tablespoons sugar
4 cups whipped cream
1 cup heavy cream
4 tablespoons sugar
6 oz chocolate
1 tablespoon butter
¼ cup powdered sugar, optional for topping

Steps:

  • Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  • In the same pot, warm the milk. Remove from heat.
  • In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  • Gradually mix in butter and warm milk. Chill.
  • On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  • Cool crepe. Repeat until all of the crepe batter is used.
  • Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  • For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  • Spread over the crepe cake.
  • Top with sifted powdered sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams

DARKEST CHOCOLATE CREPE CAKE



Darkest Chocolate Crepe Cake image

The decorative nuts are dipped in caramelized sugar and hung in bat fashion-upside down-so the sugar streams and hardens into the best candy on the block.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Hazelnut Filling
Chocolate Glaze for Darkest Chocolate Crepe Cake
1/4 cup coarsely chopped hazelnuts, toasted
Candied Hazelnuts for Darkest Chocolate Crepe Cake

Steps:

  • Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
  • Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
  • Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
  • Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
  • Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
  • Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

GâTEAU DE CRêPES



Gâteau de Crêpes image

Provided by Amanda Hesser

Categories     dessert

Time 3h30m

Yield Serves 10

Number Of Ingredients 17

6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners' sugar

Steps:

  • The day before, make the crepe batter and the pastry cream. Batter: 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.
  • Pastry cream: 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. Batter adapted from ''Joy of Cooking.'' Pastry cream adapted from ''Desserts,'' by Pierre Hermé and Dorie Greenspan.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 16 grams, Carbohydrate 49 grams, Fat 41 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 22 grams, Sodium 143 milligrams, Sugar 31 grams, TransFat 0 grams

CHEF JOHN'S STRAWBERRY CREPE CAKE



Chef John's Strawberry Crepe Cake image

Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 2h15m

Yield 12

Number Of Ingredients 14

5 large eggs
2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon kosher salt
2 ½ tablespoons vegetable oil
3 ¼ cups whole milk
½ teaspoon vanilla extract
4 tablespoons butter, or as needed
1 (10 ounce) jar strawberry jam
2 tablespoons water
¾ cup mascarpone cheese
1 ½ cups heavy cream
3 tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
  • Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
  • Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
  • Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
  • Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
  • Refrigerate until completely chilled before cutting and serving.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 44.5 g, Cholesterol 152.5 mg, Fat 28.7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 15.1 g, Sodium 182.3 mg, Sugar 22.7 g

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From bbcgoodfood.com


HOLY CAKE! 18 CRAZY CREPE CAKE RECIPES TO MAKE FOR YOUR SWEETIE
2015-01-22 1. Pistachio Coconut Crepe Cake (Gluten-Free): You’ll need fewer than ten ingredients to makes this delicious, nutty and totally impressive creation. (via The Primitive Palate) 2. Strawberries and Cream Crepe Cake: Freeze-dried strawberries are the key to making a cake that bursts with berry flavor. (via The Worktop) 3.
From brit.co


CHOCOLATE CRêPE CAKE | KING ARTHUR BAKING
Instructions. To make the crêpes: In a medium-sized bowl, whisk together the flour, salt and cocoa. If the cocoa has any lumps be sure to break them up or sift them out. Whisk in the eggs, milk and butter and continue to whisk until the mixture is smooth. Pour the batter through a strainer into a clean bowl, cover and set aside for 30 minutes.
From kingarthurbaking.com


CRêPE RECIPES | BBC GOOD FOOD
20 Recipes. Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings. Try these crêpe recipes, then check out our savoury crêpe recipes and main collection of pancake recipes. Read our review of the best pancake pans we've tested, to find ...
From bbcgoodfood.com


HOW TO MAKE A CREPE CAKE - BETTYCROCKER.COM
2017-01-10 Heat a lightly oiled skillet over medium heat, then ladle 1/4 cup of crepe batter at a time into the skillet; swirl to coat. Cook on each side about one to two minutes, then transfer to a plate to cool. Repeat until all the batter is used up. When the filling is set and fully chilled, whip up some heavy cream and fold it into the filling along ...
From bettycrocker.com


HOW TO MAKE NUTELLA CRêPE CAKE: THE EASIEST METHOD - KITCHN
2020-01-21 Just before slicing, warm a long heavy knife (a chef’s knife works well) by running the blade under hot water and drying it with a paper towel. Sliced while still cold, the warm blade cuts through far better and gives very clean cuts with fewer smudges and drags. Wash and wipe the blade between cuts. 1 / 17.
From thekitchn.com


A CAKE OF CRêPES! - BY LESLEY CHESTERMAN - LICK MY PLATE
2022-04-13 In a small saucepan, whisk together the milk, half the sugar and the vanilla, then bring to a boil. Meanwhile, in a small bowl, vigorously whisk the egg yolks and remaining sugar until smooth and pale. Add the cornstarch and continue whisking until smooth. Pour half of the hot milk into the egg mixture.
From lesleychesterman.substack.com


TIRAMISU CREPE CAKE RECIPE - SALLY'S BAKING ADDICTION
2020-10-19 Place your bottom crepe securely on top, then spread a heaping 2 Tablespoons of filling on it. Dust with cocoa powder. Repeat until everything is used up. This goes pretty quickly if you have a baking buddy helping out! Baker’s Tip: The tiramisu filling uses 1 …
From sallysbakingaddiction.com


20-LAYER CREPE CAKE RECIPE - WHAT'S COOKING AMERICA
Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Creme Filling. Assembly of 20-Layer Crepe Cake: Place one (1) prepared crepe on a large cake plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream ...
From whatscookingamerica.net


10 BEST VANILLA CREPE CAKE RECIPES | YUMMLY
2022-06-03 Vanilla Crepe Cake Recipes 222,067 Recipes. Last updated Jun 03, 2022. This search takes into account your taste preferences. 222,067 suggested recipes. Pomegranate Vanilla Crepe Cake My Suburban Kitchen. vanilla extract, flour, salt, pomegranate seeds, water, sugar and 9 more. Chocolate-Hazelnut Crepe Cake On dine chez Nanou. cocoa powder, …
From yummly.com


MAPLE MILLE CRêPES CAKE RECIPE | FRENCH DESSERT RECIPES | PBS FOOD
Ingredients; For crêpes; 4 tablespoons unsalted butter, melted, then slightly cooled; 4 large eggs; 1 cup bread flour; 1 cup milk; 1/4 cup grade B maple syrup
From pbs.org


GâTEAU DE CRêPES (CREPE CAKE) - THE LITTLE EPICUREAN
2011-09-15 Crepe Batter. Brown the butter. In a small pan, cook the butter until it is fragrant and the milk solids have turn brown. Set aside. In another pan, boil the milk. Turn off heat and allow to cool for 10 minutes. Beat together eggs, flour, sugar, and salt in a …
From thelittleepicurean.com


LADY M’S PEACH COBBLER MILLE CREPES CAKE—GET IT WHILE YOU CAN
2022-05-16 More than a box of fine chocolates or great cookies, in this case, it’s a cake: Lady M’s Peach Cobbler Mille Crêpes Cake. The cake is a limited edition for the month of May, making it even more special. We’ve tasted upwards of 10 flavors of Lady M’s Mille Crêpes Cake, and this is an unusual, delightfully surprising variation.
From blog.thenibble.com


BIRTHDAY CREPE CAKE RECIPE - SIX SISTERS' STUFF
2017-01-10 Instructions. In a blender, mix together crepe ingredients. Cover and chill in refrigerator at least an hour. Overnight is best. Heat a medium nonstick pan over medium/high heat, and brush lightly with butter or cooking spray. Drop 1/4 cup of mixture onto the heated pan, immediately picking up the pan and tilting it in a circular motion, making ...
From sixsistersstuff.com


MATCHA MILLE CREPE CAKE 抹茶ミルクレープケーキ • JUST ONE …
2017-11-04 First place the larger crepe. This will be the top layer when we flip. Put the freshly whipped cream in the middle and spread evenly, leaving the outer 2" (5 cm). Place another crepe on top and spread whip cream evenly, leaving outer ½ inch. Continue this process until the last crepe is placed on top.
From justonecookbook.com


TIRAMISU CRêPE CAKE RECIPE | GET CRACKING
Heat 10-inch (25 cm) nonstick skillet set over medium heat; brush with some of the oil. Pour ⅓ cup (75 mL) batter into pan, swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crêpe begins to curl around edges; flip and cook for 30 seconds or until set. Repeat with remaining batter, brushing pan with oil as needed.
From eggs.ca


CHOCOLATE CREPE CAKE - CATHERINE ZHANG
2021-09-21 Chocolate ganache. Heat the cream in a small saucepan or microwave until steaming. Pour the cream over the chopped chocolate and cover with a plate/lid. Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted, then stir until smooth. Set aside to cool as you assemble the cake.
From zhangcatherine.com


S’MORES CRêPE CAKE - SOUTHERN FATTY
2019-08-14 S'mores Crêpe Cake. Prep Time: 30 minutes. Cook Time: 30 minutes. Additional Time: 1 hour. Total Time: 2 hours. Bringing the campfire fav into the kitchen, this S'mores Crepe Cake recipe has chocolate crepe layers topped with 30-layers of marshmallow buttercream, topped with chocolate ganache and toasted marshmallows. From SouthernFatty.com.
From southernfatty.com


NO-BAKE STRAWBERRIES AND CREAM CREPE CAKE - SKINNYTASTE
2017-03-04 Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil. Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet. Cook until the bottom of the crêpe sets and is golden in color, 1 to 2 minutes.
From skinnytaste.com


HOW TO MAKE BASIC CRêPES | GET CRACKING - EGGS.CA
Stir batter. Pour about 3 tbsp (45 mL) batter into skillet all at once. Quickly tilt and rotate skillet to coat bottom with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula. Cook for 15 to 30 seconds on second side. Transfer to plate.
From eggs.ca


HOW TO MAKE CREPES - EASY SWEET AND SAVORY CRêPE RECIPES
2020-04-15 Set an 8-inch nonstick skillet over medium heat. Rub a thin coat of butter on the pan, then pour in ¼ cup crepe batter. Swirl the batter around to cover the surface. Cook until set, 20 to 30 seconds. Carefully flip with a large spatula and cook about 7 seconds on other side. Remove from the pan and stack on a plate.
From thepioneerwoman.com


MILLE CRêPES — THE PATISSERIE
Mille Crêpes is best made a day ahead of time and refrigerated before serving it as allows the texture of the cream to firm up. Typically, this gâteau consists 10-20 layers of crepes. This melt in your mouth mille crêpes is definitely worth the time and patience to try! Recipe for a 7 inch cake. Crepe batter: (Enough for 20, 7-inch crepes)
From patisseriewong.com


COFFEE CRêPE CAKE - JAMIE GELLER
2011-11-30 Cook over low heat for 2 minutes, whisking constantly. Use a silicone spatula to scrape the cream from the corners of the pot so it does not burn. Remove from heat and pour into a bowl. Let sit 5 minutes, then cover with plastic wrap, and place in refrigerator until chilled, 4 hours or overnight.
From jamiegeller.com


GATEAU DE MILLE CREPES: THE FAMOUS FRENCH CRêPE CAKE
2016-03-25 In a separate saucepan, whisk together the egg yolks, sugar, and cornstarch. Gradually pour in the hot milk, whisking constantly. Place the pan over a high heat and bring to a boil, whisking constantly for 2 minutes. Remove from the heat. Pour the pastry cream through a fine-meshed sieve into the small bowl in the ice bath.
From thedailymeal.com


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