Decadent Crêpe Cake with Light Vanilla Pastry Cream Delight
This Crêpe Cake blends airy crêpes with luscious vanilla pastry cream, perfect for special gatherings.
Equipment
- - Blender
- non-stick skillet
- Saucepan
- Electric mixer
- - Serving plate
Ingredients
For the Crêpes
- 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
- 3 Large Eggs Whole eggs can be substituted if needed.
- 2 cups Whole Milk Lactose-free or nut milk can be used.
- 4 tablespoons Unsalted Butter Melted; vegan butter works for dairy-free.
- 1/2 teaspoon Kosher Salt Sea salt can be substituted.
- 1 teaspoon Baking Powder Omit if using a basic crêpe recipe.
For the Vanilla Pastry Cream
- 4 large Large Egg Yolks Whole eggs can be used in a pinch.
- 3/4 cup Granulated Sugar Try coconut sugar for a lower-refined option.
- 1/4 cup Cornstarch Arrowroot can also be used.
- 1/4 teaspoon Kosher Salt Sea salt can be used.
- 2 cups Whole Milk Almond or oat milk are good dairy-free alternatives.
- 4 tablespoons Unsalted Butter Dairy-free butter can be substituted.
- 1 teaspoon Pure Vanilla Extract Vanilla bean paste can be used for intensified flavor.
For the Whipped Topping
- 1 cup Heavy Cream Coconut cream is a dairy-free replacement.
- 2 tablespoons Confectioners' Sugar Granulated sugar can be used.
Instructions
How to Make Crêpe Cake
- In a saucepan, whisk together egg yolks, granulated sugar, cornstarch, and salt until smooth. Gradually pour in the milk while whisking continuously. Cook over medium heat until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and stir in the unsalted butter and vanilla. Set aside to cool completely.
- In a blender, combine eggs, milk, melted butter, flour, salt, and baking powder. Blend until the mixture is smooth and free of lumps. Let it rest for about 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a small amount of batter into the skillet, swirling to cover the bottom evenly. Cook for about 1-2 minutes, or until the edges look set and the bottom is lightly browned. Flip and cook for another minute. Repeat until all batter is used.
- Layer one crêpe on a serving plate and spread a generous amount of cooled pastry cream on top. Continue layering crêpes and cream until all are stacked. Once assembled, wrap the cake in plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
- Whip the heavy cream with confectioners' sugar and vanilla extract using an electric mixer until soft peaks form. Spread or pipe the whipped cream over the chilled crêpe cake. Garnish with fresh berries for a beautiful finish.
Notes
Optional: Add a drizzle of chocolate sauce for an extra touch of indulgence!