Name This Dish Crêpe Cake
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 478
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 47
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 9
- Cholesterol
- 159
- Sodium
- 147
- Total: 3 hr (plus overnight chilling)
- Active: 1 hr 15 min
Ingredients
For the Filling and Topping:
1 1/2 cups milk
Zest of 1 lemon, removed with a vegetable peeler
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons pure vanilla extract
1 large egg plus 1 egg yolk
4 ounces white chocolate, finely chopped
1 3/4 cups cold heavy cream
3 tablespoons confectioners’ sugar
Red, white and blue nonpareils, for topping
For the Crêpes:
1 1/2 cups all-purpose flour
3 large eggs
2 cups milk
4 tablespoons unsalted butter, melted, plus more for the pan
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 teaspoons red gel food coloring
Directions
- Make the filling: Heat the milk and lemon zest in a saucepan over medium heat until simmering. Meanwhile, whisk together the granulated sugar, cornstarch, vanilla, whole egg and egg yolk in a medium bowl until smooth. While whisking, pour the hot milk mixture into the sugar mixture; whisk until smooth, then pour the mixture back into the saucepan. Reduce the heat to medium-low and cook, whisking constantly, until the filling comes to a boil and is very thick, about 4 minutes. Add the white chocolate and stir until melted. Remove from the heat and strain the filling through a fine-mesh sieve into a medium bowl, pressing it through with a rubber spatula. Press plastic wrap directly onto the surface and refrigerate until set and cold, at least 1 1/2 hours.
- Beat 1 cup heavy cream and 2 tablespoons confectioners’ sugar with a mixer until stiff peaks form. Stir one-quarter of the whipped cream into the cold filling, then gently fold in the rest. Refrigerate the filling until set, at least 1 hour.
- Meanwhile, make the crêpes: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender and blend until smooth, scraping down the sides. Add the food coloring and blend to combine. Let sit 1 hour.
- Heat a 10-inch nonstick skillet over medium heat until hot. Lightly brush with butter, then pour in 1/4 cup batter; quickly tilt and swirl the pan to coat the bottom. Cook until the underside of the crêpe is dry and the top is firm, 1 minute. Flip and cook until dry on the second side, 30 seconds (do not let the crêpes brown). Invert onto a parchment-lined baking sheet. Repeat to make about 15 crêpes, stacking them as you go and buttering the pan as needed.
- Put 1 crêpe on a platter and spread to the edge with a scant 1/4 cup filling. Repeat with the remaining crêpes and filling, ending with a crêpe. Refrigerate the cake overnight.
- Make the topping: Whisk together the remaining 3/4 cup heavy cream and 1 tablespoon confectioners’ sugar in a large bowl until soft peaks form. Spread on the cake. Top with nonpareils.