In a pot, heat 300ml of milk with the vanilla bean until hot.
While the milk heats, mix the egg yolks, 20g of cake flour, 70g of sugar for the custard, and the salt in a bowl.
Add step 2 to the hot milk a little at a time, stirring over medium heat as it cooks.
Once the custard thickens, add 15g of butter and stir until melted.
Press plastic wrap directly onto the surface of the finished custard and let it cool.
Whip the heavy cream with 10g of sugar until firm, then fold in the custard from step 5 to make the pastry cream chantilly.
Make the crepe batter: mix the egg, sugar, and salt in a bowl.
Add the milk to step 7 a little at a time, whisking as you go.
Once the egg and milk are combined, sift in the cake flour and mix without leaving lumps.
Add the melted butter and mix evenly.
Strain the batter once through a sieve to make it smooth.
Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes.
Pour the batter onto a preheated pan and cook it thin.
Fold each cooked crepe in half and stack them offset from each other to cool.
Unfold a cooled crepe and spread the pastry cream chantilly slightly thicker than the crepe itself.
Repeat stacking crepes and cream in alternating layers to build the cake shape.
Wrap the finished cake tightly and store in the refrigerator.
Tips
As soon as you pour the batter onto the pan, spread it by tracing a circle with the bottom of the ladle, or by lifting and tilting the pan to spread the batter thin and wide before cooking.
It’s fun to peel off and roll up each layer with a fork as you eat. Mix in other flavors with the cream or add a fruit topping to make different versions.
Basic Crepe Cake
Equipment: frying pan, pot, mixing bowl, whisk
Ingredients (1 piece)
- cake flour 250g
- egg 4
- sugar 60g
- salt ½ tsp
- milk 550ml
- unsalted butter 50g, melted
- vanilla bean ½
- milk 300ml
- cake flour 20g
- egg yolk 3
- salt ¼ tsp
- sugar 70g, for the custard
- unsalted butter 15g
- heavy cream 100g, unsweetened
- sugar 10g, for whipping
Instructions
1. In a pot, heat 300ml of milk with the vanilla bean until hot.
2. While the milk heats, mix the egg yolks, 20g of cake flour, 70g of sugar for the custard, and the salt in a bowl.
3. Add step 2 to the hot milk a little at a time, stirring over medium heat as it cooks.
4. Once the custard thickens, add 15g of butter and stir until melted.
5. Press plastic wrap directly onto the surface of the finished custard and let it cool.
6. Whip the heavy cream with 10g of sugar until firm, then fold in the custard from step 5 to make the pastry cream chantilly.
7. Make the crepe batter: mix the egg, sugar, and salt in a bowl.
8. Add the milk to step 7 a little at a time, whisking as you go.
9. Once the egg and milk are combined, sift in the cake flour and mix without leaving lumps.
10. Add the melted butter and mix evenly.
11. Strain the batter once through a sieve to make it smooth.
12. Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes.
13. Pour the batter onto a preheated pan and cook it thin.
14. Fold each cooked crepe in half and stack them offset from each other to cool.
15. Unfold a cooled crepe and spread the pastry cream chantilly slightly thicker than the crepe itself.
16. Repeat stacking crepes and cream in alternating layers to build the cake shape.
17. Wrap the finished cake tightly and store in the refrigerator.
https://hong-recipe.pages.dev/en/recipes/basic-crepe-cake/
Hong's Recipe