DIY | Sweets: Crepe Cake

It has been raining lately in my city and it’s making me go into baking mode. It’s one of those things that I have been wanting to try forever. Crepe Cake. Delicate melt-in-your-mouth crepes, separated with a thin layer of homemade whip cream and pastry cream. It was the best and lightest desserts I have ever had.

I followed several different recipes to make each part of the cake, here’s everything I used:

CREPES:
6 EGGS
3 C. MILK
6 TBS. SUGAR
6 TBS. MELTED BUTTER
1 1/2 C. FLOUR
1 TSP. VANILLA BEAN/EXTRACT
1/2 TSP. SALT

Click here for a video on how to make crepes!

I put less sugar and butter, you decide how decadent you want your crepes. For the audience I was baking for, I knew to put less sugar and butter than the recipe called for. They still turned out delicious!

PASTRY CREAM:
1 1/2 C. HEAVY CREAM
1/2 C. SUGAR
1/4 C. FLOUR
1/4 TSP. SALT
4 LARGE EGG YOLKS
1 TSP. VANILLA BEAN/EXTRACT

Click here for instructions on how to make your pastry cream!

I actually burnt my pastry cream, freaked out for a minute, and quickly transferred them into a cool bowl. I managed to salvage enough to fold into my whip cream. Whew!

After having all your cake portions made, it’s time to put it together! After the crepes cooled, it was a mission of thinly layering my whip/pastry cream in between each crepe. I decided to decorate the top of the cake with thinly sliced strawberries and garnished the cake with my crepe flowers!

Definitely try this out, it’s worth every step! Next sweet treat? Apple roses!

xx,-t

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *