The process of making this crepe cake is as long as its title. It takes alot of one's patience to stand by the stove to flip those crepes. The more crepes you have, the nicer your final cake will look. Of course if you compromise on the batter, then you'll end up with a lower cake but nevertheless this recipe is gonna blow you away!
As weird as it might sound, I actually enjoy the heat more than the cold. I guess I'm the kind of girl who's well suited for Singapore's sunny weather and anything related to summer. I could just sit by the oven or stand by the stove and watch food go from raw to cook. Making this crepe cake is a perfect example of demonstrating my high tolerance for heat. The amount of perspiration lost in the process is enough to justify this. Enough said. Everyone should attempt this because the results are so rewarding when you slice through that cake and you get to see the fruits of your hard labor.
19 layers of crepes in total.
Yields a 19-20 layer crepe cake
Brown Butter Crepes with Yogurt Cream Cheese and Butterscotch Sauce
For the crepe batter:
6 tablespoons butter
3 cups milk
1 1/2 cups flour
7 tablespoons sugar
8 ounces (225 grams) cream cheese, well-softened
1 1/2 cups (345 grams) plain Greek-style yogurt
1/3 cup (65 grams) granulated sugar
1/2 teaspoon vanilla extract
Walnut butterscotch topping
1/2 cup (120 ml) heavy whipping cream
1/4 cup (50 grams) packed dark brown sugar
1 tablespoon (15 grams) unsalted butter, at room temperature
1/2 cup (about 50 grams) chopped walnuts, toasted
1/2 teaspoon vanilla extract
1/4 teaspoon flaky sea salt, or to taste
1) 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.
2) 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.
3) Make filling: Whip cream cheese until fluffy, then beat in yogurt, 1/2 cup at a time. When fully combined, add sugar and vanilla then beat until rich and fluffy, just another minute.
4) Assemble crepe cake: Lay first crepe on a cake plate or serving platter. Spread with 1/4 cup of the yogurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top, as it is the lid.
5)Make walnut butterscotch sauce: Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty. Stir in the vanilla and salt, then walnuts. Immediately pour over stack of filled crepes, nudging the butterscotch to the edges with your spoon — if it goes over the edge, so be it.
Serve immediately, or keep in fridge until ready to serve. Crepe cake keeps for up to 3 days, possibly longer.
Viola. Serve on nice plates for your lovely guests:) Enjoy!
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures