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Crêpe Cake

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Crêpe Cake

Cuisine:French

Course:Dessert

30m prep 15m cook 45m ready

A stack of sweet crêpes layered with chocolate ganache, jam, or pastry cream, topped with powdered sugar. Serve warm, optionally flambéed.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 12 Sweet Crêpes
    • Jam or preserves
    • 3 tablespoons butter, melted
    • Powdered sugar
    Sub-recipe steps
    1. Prepare: 12 Sweet Crêpes
    2. Have ready 4 cups of one of the following or a combination: Any fruit, poached, roasted, or sautéed; Any flavor Pastry Cream; Whipped Cream; Applesauce; Jam or preserves; Lemon Curd; Chocolate Ganache
    3. Spread 3 to 4 tablespoons of filling in the center of the pale side of each crêpe, leaving a 1-inch border all around, then roll up the crêpes. Arrange seam side down on a serving platter. Brush with: 3 tablespoons butter, melted
    4. Dust with: Powdered sugar
  • 1
    • ¾ cup heavy cream
    • 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
    Sub-recipe steps
    1. Bring to a boil in a small saucepan: ¾ cup heavy cream
    2. Remove from the heat and add: 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
    3. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir gently until completely smooth.
    4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the ganache reaches about 85°F. For frosting, let cool further until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and then cool to 85° to 95°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 1 week refrigerated.
  • Powdered sugar
  • (¼ cup brandy or rum)
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

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Let's Cook

  1. Step 1.

    Prepare: 12 Sweet Crêpes

  2. Step 2.

    Spread 11 of the crêpes with a very thin layer of: Jelly or jam, Chocolate Ganache, or any flavor Pastry Cream

  3. Step 3.

    Stack the coated crêpes like a layer cake on a flameproof platter, and top with the uncoated crêpe. Sprinkle the top with: Powdered sugar

  4. Step 4.

    Set aside at room temperature for up to 8 hours.

  5. Step 5.

    Preheat the oven to 250°F.

  6. Step 6.

    If you would like to flame the dessert, heat in a small saucepan until just warm: (¼ cup brandy or rum)

  7. Step 7.

    Pour over the crêpes and, standing back, carefully ignite with a long lighter or wooden match. To serve, place the crêpe cake in the oven until warmed through, about 15 minutes. Cut into wedges. If desired, serve with: (Whipped Cream)

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