Crepe cakes. In our honest opinion, it’s one of the prettiest and most scrumptious desserts to fantasize over. The idea of slicing onto layer upon layer of thin, airy crepes alternating with luscious cream filling can make us giddy with excitement. We bow down to however thought of piling up the decadence!
The thing though is can we, mere kitchen mortals, make it ourselves? Our answer is yes! No need to have a diploma in French baking to make your own creation or crepes (the very foundation of any good crepe cake) for that matter. To launch you on your journey, first things first—you must learn how to make crepes. Baby steps, right?
All you need is the right recipe (we got this!) and a lot of patience (yup, especially when you want to make it IG-worthy) to make your crepe cake dreams a reality. Once you’ve mastered the Art of Making Crepes – then go crazy with your own flavors and start piling those layers!
In a mixing bowl, combine a cup of all-purpose flour, a tablespoon of sugar, and a pinch of salt. Set aside.
In another bowl, combine 2 cups of milk, 2 slightly beaten eggs, and a tablespoon of clarified butter or corn oil then mix well.
Pour milk and egg mixture into the flour mixture and whisk gently until well blended. Cover bowl with cling wrap and refrigerate for an hour.
To cook crepes, mix the batter again to get a homogenous mixture.
Prepare a non-stick crepe pan or a non-stick frying pan with low, sloped sides. Brush pan lightly with oil or clarified butter.
Pour about ½ cup batter into a pan and swirl in one swift motion forming a thin layer. When light golden at the bottom (about two minutes), flip over and cook for about a minute more.
Use a straight-edged spatula or offset spatula to flip crêpes.
Crêpes are very delicate and tend to tear easily. For easier handling, insert sheets of baking paper or wax paper in between cooked crêpes.
Banana Hazelnut Crepe Cake
Makes 8-10 servings
¼ cup Cornstarch
1 cup Fresh milk
2 Egg yolks
⅓ cup Sugar
1 tsp Vanilla extract
¼ cup Butter
- Dissolve cornstarch in ½ cup fresh milk and beat in egg yolks. Set aside.
- In a saucepan, combine remaining milk with sugar and bring to boil over medium heat. Slowly pour the cornstarch-milk mixture into the heated milk and sugar mixture while whisking continuously, about two minutes.
- Remove from heat. When pastry cream is slightly cooled, mix in the vanilla extract and butter. Let cool and set aside.
¼ cup Sugar
¼ cup Butter
½ cup Cream
1 Egg yolk
- Melt sugar in a small saucepan over low heat, stirring until sugar melts completely. Add butter.
- Add cream and stir constantly to mix well until mixture thickens.
- Remove from heat and allow to cool a little. Immediately add an egg yolk to the caramel mixture and mix well. Set aside.
1 cup Roasted hazelnuts
3 Tbsps Sugar
1 ½-2 cups Hazelnut chocolate spread
2 cups Chilled whipped cream
20-30 pcs Ripe bananas
3-4 pcs Soft crêpes
Chocolate syrup, for drizzling
- Coarsely chop ¾ cup of the hazelnuts. Set aside.
- In a small skillet, toast remaining ¼ cup hazelnuts over medium heat. Add sugar and stir until it melts, glazing the nuts. Remove from heat and let cool. Set aside for garnishing.
- On a cake platter, put one crêpe and spread a tablespoon of hazelnut chocolate Sprinkle chopped hazelnuts on top; add another crêpe and repeat procedure on this second layer. On the third crêpe, spread a layer of whipped cream and top with another crêpe. On this fourth crêpe layer, spread a thin layer of pastry cream and top with six slices of bananas. Cover with the fifth crêpe layer. Repeat the whole procedure until the desired height or all crêpe are used ending with a plain crêpe layer.
- Pipe the remaining whipped cream on the top crêpe. Garnish with banana slices and glazed hazelnuts. Drizzle with chocolate syrup and caramel. Serve with whipped cream and caramel sauce on the side.
Recipe by Marichu Hizon
Photographed by Ron Mendoza
This recipe first appeared on Appetite April 2016 issue. Edits have been made for Appetite.OneMega.com