My sister’s friend was hosting dinner for Easter at her apartment and since she was cooking I felt like I needed to bring something because I always feel so weird if I am not the one cooking. Since I had left over Frangipane (Almond Cream Filling) from my Matcha Macarons I made the other day I thought it would be a great and delicate dessert to make a crepe cake with it. It was a great hit at the dinner and I will defiantly be working on more flavor combinations and layers in the future. I defiantly recommend making a crepe cake for your next social function it makes for a fantastic presentation and takes much less effort than you would think!
ALMOND CREAM CREPE CAKE
1 Recipe of Frangipane (Almond Cream Filling)
1 Recipe of Crepes (see below)
Some Powdered Sugar and Almond Flour for finishing
Decorative serving plate or tray
On your serving vessel place one crepe down and take about 2-3 tbsp of the Frangipane with the offset spatula and spread out the almond cream on the crepe.
Lay another crepe down and spread out another 2-3 tbsp of the Frangipane with the offset spatula, continue with all the layers of crepe until you get to the last layer.
On the last layer use your sifter and cover the crepe cake with some powdered sugar and almond flour.
Cut into slices and serve, or store in the refrigerator until later.
Makes 6 Crepes
4oz Egg (2 Large)
3oz Almond Milk
3 Tbsp Melted Butter
1/4 Tsp Salt
As I live in a small New York apartment I don’t have a lot of appliances like a blender since I don’t have room for them but this batter can be made quickly in a blender if you have one.
Mix the eggs, milk, water, butter, and salt together very well with a whisk. If whisking by hand sift the flour into the wet mix if using the blender just mix everything together.
Let the batter rest for about an hour in the refrigerator. It is important to let the bubbles settle so the crepes do not gain any volume while cooking.
After the batter has rested set up your crepe making station. I keep my mixing bowl with the batter right on the stove with my measuring cup for transferring my batter to the pan near by.
Start by preheating your oven to about 200 degrees F and prepare your sheet pan by laying a piece of parchment down and having a clean kitchen towel near by. This is how the crepes will be stored while you are cooking the rest.
Right before making the crepes I gently mix the batter with a spoon to make sure that anything that settled to the bottom of the bowl is mixed in. Be careful to not introduce a lot of bubbles when doing this.
Grease your pan with some oil or butter and let it heat up on a medium high burner once it is warm (not too hot as it is non stick and you should not let it heat to a high temperature with out something on it) take your pan off the heat in and hold in one and take your scoop of batter (for my pan almost a 1/3 of a cup is the perfect amount) and pour in the middle of the pan and swirl around to coat the whole pan in a thin layer. Just remember the first crepe will always be funny due to too much oil or to cool/ hot of a pan.
Place your pan back on the heat and let cook for about a minute depending on the heat of your pan, when you start seeing the edges brown you know you are ready to flip.
To flip your crepe there are many ways to do it, as advised in Mastering the Art of French Cooking they suggest 2 spatulas or using your fingers. I failed at both these methods, for me it is just easier to give the pan a good shake and flip the crepe, it takes a little practice by the showmanship of it is fun too.
Cook the crepe for about 30 seconds on the second side just until it starts to be a bit spotty brown.
Then take your crepe and put it on your sheet pan, cover with the kitchen towel and put in the oven to keep warm (as my oven gets too hot this is when I usually turn it off as the radiant heat will keep it plenty warm. Do what works best for your particular kitchen set up)
Continue until you are out of batter, keeping all the crepes warm in the oven until you are ready to use.