20-LAYER CREPE CAKE - MILLE CRêPES CAKE RECIPE RECIPE - (3.9/5)
Provided by BobN
Number Of Ingredients 5
Steps:
- The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate. Remove the prepared Crepe Batter from the refrigerator and bring to room temperature: Line baking sheets with parchment paper. Using a nonstick or lightly-oiled crepe pan over medium-low heat. Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking for a few minutes longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning. Remove the prepared Pastry Crème Filling from the refrigerator: Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling. Assembly of 20-Layer Crepe Cake: Place one (1) prepared crepe on a large cake plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup). Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers. The 20th crepe will be the last or top layer. Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar). When ready to serve, slice into individual servings. Garnish the plate with fresh berries. Makes one (1) 20-Layer Cake Crepe Batter: 6 tablespoons butter 3 cups milk 6 eggs 1 1/2 cups all-purpose flour 7 tablespoons granulated sugar Pinch salt In a small pan, melt the butter until lightly browned; remove from heat and set aside. In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight. Pastry Crème Filling: 1 egg 1 tablespoon all-purpose flour 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup milk 1 teaspoon pure vanilla extract 1 teaspoon hot water 2 tablespoons heavy cream, whipped In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth. In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm. When the Pastry Crème has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).
CREME DE LA CREPE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Make the crepes: Combine the flour, eggs, milk, melted butter, granulated sugar, rum and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set the batter aside, covered, 1 hour.
- Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter. Pour a scant 1/4 cup batter into the center, then quickly tilt and swirl the skillet to coat with the batter. Cook until the bottom of the crepe is golden brown and the top is set, about 1 minute. Flip and cook until lightly browned on the other side, about 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make 16 to 20 crepes, stacking them as you go; lightly brush the skillet with more butter as needed. Don't worry if a few crepes tear-they can be layered in the middle of your cake.
- Make the filling: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the confectioners' sugar in 2 batches until fluffy, then beat in the rum.
- Set aside the best crepe for the top layer. Put 1 crepe on a platter and top with about 1/4 cup filling, spreading it to the edge. Repeat, layering the remaining crepes and filling; top with the reserved crepe. Refrigerate until set, at least 2 hours or overnight.
- Before serving, sprinkle the granulated sugar evenly over the top crepe; brulee with a kitchen torch. Chill 15 minutes before serving.
100-LAYER GIANT CREPE CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, salt, eggs, milk, unsalted butter, water, vanilla extract, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, dark chocolate, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, matcha powder, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, freeze-dried strawberry, red gel food coloring, powdered sugar, electric griddle
Provided by Scott Loitsch
Categories Desserts
Yield 15 servings
Number Of Ingredients 46
Steps:
- Prepare the crepe batter in 2 separate batches. In a very large bowl, whisk together 12 cups (1.5 kg) of flour, ½ cup (100 g) of sugar, and 2 teaspoons of salt.
- Create a well in the center and add 24 eggs. Stir together vigorously with a large wooden spoon until combined.
- Add 1 cup (240 ml) of milk and continue to stir vigorously until combined.
- Add 1½ cups (345 g) of the melted butter. Stir until combined.
- Gradually add 14 more cups (3.3 l) of milk to the batter, stirring well after each addition. Once the batter has loosened a bit, switch from the wooden spoon to a heavy duty whisk. Whisk vigorously to remove any clumps.
- Once the milk is incorporated and there are no more lumps, whisk in 1 cup (240 ml) of water and 2 tablespoons of vanilla.
- Place the batter in the fridge to rest for 1 hour.
- Repeat steps 1-7 to prepare the second batch of batter.
- Heat a large round electric griddle to 375˚F (190˚C).
- Pour ½ cup (120 ml) of batter onto the heated griddle and swirl evenly to coat. Fill in any gaps with extra batter.
- Cook for approximately 2 minutes, until the crepe begins to lightly brown on the bottom.
- Flip the crepe and cook for another minute on the other side. Remove from the pan and set aside to cool. Repeat 99 more times. This will take approximately 5 hours.
- Place the completed crepes in stacks of 10 and store, covered, in the fridge until ready to assemble the cake.
- Make the vanilla pastry cream: In a large stock pot set over medium heat, add the egg yolks, milk, cream, sugar, salt, and cornstarch. Whisk vigorously to combine.
- Whisk constantly until the mixture thickens significantly and bubbles just begin to burst on the surface. You do not want to let the mixture come to a full boil. This will take approximately 10-15 minutes.
- Remove the pot from the heat and add the butter and vanilla. Stir until fully incorporated.
- Repeat to make the other flavors of pastry cream. Mix in each flavoring while the cream is still warm, after incorporating the butter.
- Pour the cream onto a baking sheet lined with plastic wrap. This will ensure the custard cools safely and quickly. Cover with more plastic wrap, ensuring the plastic touches the surface to prevent a skin from forming.
- Immediately place in the fridge to cool and set, overnight.
- To assemble the crepe cake, place 1 crepe on a large cutting board or baking sheet (you will need to be able to transfer the cake to and from the freezer).
- Spread about ½ cup (110 g) of the cooled pastry cream (flavor of your choice) evenly over the crepe.
- Place another crepe directly on top and spread with more pastry cream. Repeat until you have 25 crepes stacked with the first filling.
- Transfer the assembled cake to the freezer to chill for 15 minutes between flavors.
- Repeat with each flavor of pastry cream, layering 25 crepes with each flavor filling. Make sure to freeze the cake for 15 minutes after every 25 layers.
- Once assembled, freeze the cake for 30 minutes to set and firm up.
- Dust the top with powdered sugar, then slice and serve. Sticking a wooden dowel into each slice will help the cake keep its shape.
- Enjoy!
MILLE CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar
Provided by Jody Duits
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
- In the same pot, warm the milk. Remove from heat.
- In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
- Gradually mix in butter and warm milk. Chill.
- On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
- Cool crepe. Repeat until all of the crepe batter is used.
- Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
- For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
- Spread over the crepe cake.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams
DECADENT CHOCOLATE CREPE CAKE
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. -Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 781 calories, Fat 56g fat (31g saturated fat), Cholesterol 179mg cholesterol, Sodium 192mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 2g fiber), Protein 10g protein.
CRêPES CAKE
Steps:
- To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
- Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
- To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
- To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
- To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.
CHEF JOHN'S STRAWBERRY CREPE CAKE
Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
- Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
- Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
- Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
- Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
- Refrigerate until completely chilled before cutting and serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 44.5 g, Cholesterol 152.5 mg, Fat 28.7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 15.1 g, Sodium 182.3 mg, Sugar 22.7 g
More about "20 layer crepe cake food"
20-LAYER CREPE CAKE RECIPE - WHAT'S COOKING AMERICA
From whatscookingamerica.net
Cuisine FrenchEstimated Reading Time 5 minsCategory DessertTotal Time 1 hr
- The day before making and assembling the cake, make the Crepe Batter and the Pastry Creme Filling (see recipes below); refrigerate overnight.
TWENTY-LAYER VANILLA CREAM CRêPE CAKE - RECIPE
From finecooking.com
4.7/5 (6)Servings 1Cuisine FrenchCategory Dessert
20 LAYER CREPE CAKE FROM SCANDAL - DIY - YOUTUBE
From youtube.com
Author Rosanna PansinoViews 1.9M
20 LAYER MULTICOLOR NUTELLA CREPE CAKE FOR YOUR …
From spoonuniversity.com
HOW TO MAKE A CREPE CAKE - THE SPRUCE EATS
From thespruceeats.com
CREPE CAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
KOREAN BAKERY 20-LAYER RAINBOW CREPE CAKE - BUSINESS …
From businessinsider.com
CAKE RECIPES: 20-LAYER CREPE CAKE - MILLE CRêPES CAKE
From worldcakerecipes.blogspot.com
SNACKSHOT OF THE DAY: 20-LAYER CREPE CAKE
From thedailymeal.com
Estimated Reading Time 1 min
AN AMERICAN HOUSEWIFE: TWO CRêPE CAKES - OR 20 LAYER CAKES!
From housewifebarbie.com
HOW TO MAKE NUTELLA CRêPE CAKE: THE EASIEST METHOD - KITCHN
From thekitchn.com
ELATED WHILE EATING!: 20 - LAYER CREPE CAKE
From elaskitchen.blogspot.com
20-LAYER GREEN TEA CREPE CAKE/千层绿茶蛋糕 | CAIQIN'S KITCHEN
From caiqinchen.com
20 LAYER CREPE CAKE | NYC FOOD, CREPE CAKE, FOOD
From pinterest.co.uk
LEMON CREPE CAKE - BAKER STREET SOCIETY
From bakerstreetsociety.com
EASY 20 LAYER CREPE CAKE - BLOGGER
From biscuitsandhoney.blogspot.com
EVER SEEN A 20-LAYER CAKE? WELL, THEY HAVE THEM IN RUSSIA!
From rbth.com
20 LAYER CREPE CAKE
From rosannapansino.tumblr.com
CRêPE CAKES | JAMMIN CREPES
From jammincrepes.com
20 LAYER MANGO CREPE CAKE - PISTACHIODOUGHNUT
From pistachiodoughnut.com
LAVO S’PORE’S 20 LAYER CAKE IS STACKED WITH ... - SINGAPORE FOODIE
From singaporefoodie.com
20 LAYER CREPE CAKE. EASY TO FIX AND YUMMY! | CREPE CAKE, FAVORITE ...
From pinterest.com
7 BEST MILLE CREPE CAKES IN SINGAPORE TO TREAT YOURSELF WITH THIS WEEK
From lifestyleasia.com
20 LAYER CREPE CAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
20 LAYER CREPE CAKE! - REVIEW OF LADY M CAKE BOUTIQUE, NEW …
From tripadvisor.com
10 GORGEOUS CREPE CAKES WE'RE SALIVATING OVER RIGHT NOW
From chatelaine.com
[I ATE] 20-LAYER EARL GREY MILLE CREPES CAKE : FOOD
From reddit.com
20 LAYER CREPE CAKE. EASY TO FIX AND YUMMY! | FAVORITE RECIPES, …
From pinterest.co.uk
20 LAYER CREPE CAKE! - LADY M CAKE BOUTIQUE, NEW YORK CITY …
From tripadvisor.ca
LAYERED CREPE CAKE – SPRING CHEF
From springchef.com
20 LAYER CREPE CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
20 LAYER CREPE CAKE | DESSERTS, CAKE, FOOD
From pinterest.com
20 LAYER LEMON CREPE CAKE
20-LAYER CREPE CAKE RECIPE | RECIPE | CREPE CAKE, CREPE CAKE …
From pinterest.ca
20 LAYER CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LADY M CREPE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
20 LAYER CREPE CAKE - YOUTUBE
From youtube.com
[I ATE] 20 LAYER MATCHA CREPE CAKE : FOOD
From reddit.com
AN AMERICAN HOUSEWIFE: 20 LAYER CREPE CAKE
From housewifebarbie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love