Crepe Cake with Mixed Berries
By Jessica RudolphPublished on April 30, 2024
Time
1¾ hours, plus 8½ hours chilling and cooling
Yield
Serves 6 to 8
Ingredients
Filling
1 teaspoon unflavored gelatin 1 tablespoon water 5 large egg yolks ½ cup (3½ ounces) sugar, divided3 tablespoons (¾ ounce) cornstarch 2 cups whole milk ¼ teaspoon table salt 4 tablespoons unsalted butter, cut into 4 pieces and chilled1 tablespoon vanilla extract 1 cup heavy cream, chilledCrepes
1½ cups (7½ ounces) all-purpose flour ⅓ cup (2⅓ ounces) sugar ½ teaspoon table salt 3 cups whole milk 6 large eggs 4 tablespoons unsalted butter, melted and cooled½ teaspoon vegetable oilBefore You Begin
You can make the crepe batter in a blender if you prefer: Blend all the ingredients until well combined, about 30 seconds, scraping down the jar as needed. You'll need about 3 tablespoons of batter per crepe; you can measure this in a cocktail jigger or eyeball the amount in a ¼-cup dry measuring cup (which holds 4 tablespoons). For a good gauge of what 3 tablespoons looks like in the measuring cup, fill it with 3 tablespoons of water and note how much space is left at the top. To allow for practice (and snacks), the recipe yields about 28 crepes; only 20 crepes are needed for the cake. The texture of the cake will become more cohesive as it chills.
Instructions
- Sprinkle gelatin over water in small bowl and let sit until gelatin softens, at least 5 minutes. Vigorously whisk egg yolks, 2 tablespoons sugar, and cornstarch in large bowl until mixture is pale yellow and thick, about 1 minute. Heat milk, salt, and remaining 6 tablespoons sugar in large saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Gradually add milk mixture to yolk mixture, whisking constantly, until fully incorporated, about 30 seconds. Return milk-yolk mixture to now-empty saucepan and, whisking constantly, bring to simmer over medium heat and cook until mixture is thickened and 3 or 4 bubbles burst on surface, about 1 minute. Off heat, whisk in butter, vanilla, and gelatin mixture until gelatin is dissolved, about 1 minute. Strain mixture through fine-mesh strainer set over clean large bowl. Press plastic wrap directly onto surface of pastry cream and refrigerate until set and well chilled, at least 4 hours. (Pastry cream can be refrigerated for up to 2 days.)
- Whisk flour, sugar, and salt together in large bowl. Whisk milk and eggs in separate bowl until evenly combined. Add half of milk mixture to flour mixture and whisk until smooth. Whisk in melted butter, then whisk in remaining milk mixture until smooth. (Batter can be refrigerated for up to 2 days; let come to room temperature and whisk to recombine before cooking.)
- Heat oil in 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Pour 3 tablespoons (or scant ¼ cup) batter into center of skillet and simultaneously lift and rotate skillet in circular motion to swirl batter, shaking skillet gently while rotating to allow batter to run and fully cover bottom of skillet. Cook crepe without moving it until top is dry and crepe starts to brown at edges, 30 to 60 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, 15 to 30 seconds. Transfer cooked crepe to wire rack.
- Repeat with remaining batter, stacking crepes on wire rack; reduce heat slightly as needed to ensure crepes don't cook too quickly. Let crepes cool completely, about 30 minutes. (You should have about 28 crepes. Crepes can be stacked, covered with plastic wrap, and refrigerated for up to 24 hours; bring to room temperature before using.)
- Whisk chilled pastry cream until smooth. Using stand mixer fitted with whisk attachment, whip heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. Using rubber spatula, fold whipped heavy cream into pastry cream until no white streaks remain. Reserve and refrigerate ½ cup filling for serving.
- Select 20 crepes for making cake (reserve remaining crepes for another use). Spread small dab of filling in center of cake platter to anchor cake. Place 1 crepe on platter. Using offset spatula, spread 3 tablespoons filling evenly over crepe, leaving ¼-inch border. Top with 1 crepe, pressing lightly to adhere. Repeat with remaining filling and remaining 18 crepes, finishing with crepe. Cover crepe cake lightly with plastic and refrigerate for at least 4 hours or up to overnight.
- Spread reserved ½ cup filling over top of cake and decorate with berries. Serve with extra berries.
for the filling
for the crepes
to assemble the cake
Time
1¾ hours, plus 8½ hours chilling and coolingYield
Serves 6 to 8Ingredients
Filling
Crepes
Test Kitchen Techniques
Ingredients
Filling
Crepes
Test Kitchen Techniques
Ingredients
Filling
Crepes
Test Kitchen Techniques
Why This Recipe Works
We were after a stately, impressive cake comprising intricate layers of delicate crepes and vanilla-scented cream. For the crepes, we went with a batter relatively low in flour, which ensured that it was loose enough to fully cover the bottom of a skillet. We added plenty of sugar for flavorful browning (and to keep these crepes firmly in sweet territory). For the filling, a diplomat cream (a rich vanilla pastry cream lightened with whipped cream) had the perfect consistency: It was enticingly creamy; thick enough to glue the layers together in a sturdy, sliceable formation (thanks to the powers of cornstarch and gelatin); and light enough to not be cloying after a single bite. We stacked the cake an impressive 20 crepes high and let it sit in the fridge to solidify. An artful arrangement of berries on top is an easy finish to this showstopper dessert.
Before You Begin
You can make the crepe batter in a blender if you prefer: Blend all the ingredients until well combined, about 30 seconds, scraping down the jar as needed. You'll need about 3 tablespoons of batter per crepe; you can measure this in a cocktail jigger or eyeball the amount in a ¼-cup dry measuring cup (which holds 4 tablespoons). For a good gauge of what 3 tablespoons looks like in the measuring cup, fill it with 3 tablespoons of water and note how much space is left at the top. To allow for practice (and snacks), the recipe yields about 28 crepes; only 20 crepes are needed for the cake. The texture of the cake will become more cohesive as it chills.
Instructions
- Sprinkle gelatin over water in small bowl and let sit until gelatin softens, at least 5 minutes. Vigorously whisk egg yolks, 2 tablespoons sugar, and cornstarch in large bowl until mixture is pale yellow and thick, about 1 minute. Heat milk, salt, and remaining 6 tablespoons sugar in large saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Gradually add milk mixture to yolk mixture, whisking constantly, until fully incorporated, about 30 seconds. Return milk-yolk mixture to now-empty saucepan and, whisking constantly, bring to simmer over medium heat and cook until mixture is thickened and 3 or 4 bubbles burst on surface, about 1 minute. Off heat, whisk in butter, vanilla, and gelatin mixture until gelatin is dissolved, about 1 minute. Strain mixture through fine-mesh strainer set over clean large bowl. Press plastic wrap directly onto surface of pastry cream and refrigerate until set and well chilled, at least 4 hours. (Pastry cream can be refrigerated for up to 2 days.)
- Whisk flour, sugar, and salt together in large bowl. Whisk milk and eggs in separate bowl until evenly combined. Add half of milk mixture to flour mixture and whisk until smooth. Whisk in melted butter, then whisk in remaining milk mixture until smooth. (Batter can be refrigerated for up to 2 days; let come to room temperature and whisk to recombine before cooking.)
- Heat oil in 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Pour 3 tablespoons (or scant ¼ cup) batter into center of skillet and simultaneously lift and rotate skillet in circular motion to swirl batter, shaking skillet gently while rotating to allow batter to run and fully cover bottom of skillet. Cook crepe without moving it until top is dry and crepe starts to brown at edges, 30 to 60 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, 15 to 30 seconds. Transfer cooked crepe to wire rack.
- Repeat with remaining batter, stacking crepes on wire rack; reduce heat slightly as needed to ensure crepes don't cook too quickly. Let crepes cool completely, about 30 minutes. (You should have about 28 crepes. Crepes can be stacked, covered with plastic wrap, and refrigerated for up to 24 hours; bring to room temperature before using.)
- Whisk chilled pastry cream until smooth. Using stand mixer fitted with whisk attachment, whip heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. Using rubber spatula, fold whipped heavy cream into pastry cream until no white streaks remain. Reserve and refrigerate ½ cup filling for serving.
- Select 20 crepes for making cake (reserve remaining crepes for another use). Spread small dab of filling in center of cake platter to anchor cake. Place 1 crepe on platter. Using offset spatula, spread 3 tablespoons filling evenly over crepe, leaving ¼-inch border. Top with 1 crepe, pressing lightly to adhere. Repeat with remaining filling and remaining 18 crepes, finishing with crepe. Cover crepe cake lightly with plastic and refrigerate for at least 4 hours or up to overnight.
- Spread reserved ½ cup filling over top of cake and decorate with berries. Serve with extra berries.
for the filling
for the crepes
to assemble the cake
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