Eid Mubarak, with my first-ever Crepe cake, perfect for crowd-feasting. Talk about resounding successes.
Twenty (20) (in my case imperfect but delicious) layers of crepes with alternate layers of rich chocolate mousse and a salted caramel one, finished with a semi-sweet ganache and crushed candied pecans.
What a mouthful. A delicious mouthful. Also known as Mille Crepes Cake.
… a decedent, classic French cake consisting of 20 layers of paper thin crepes, each separated with a brush of French pastry cream. The word mille means “a thousand”, implying the many layers of crêpe; What’s Cooking America
This is an easy one to put together. For best results, start 2 days before you want to serve.
You will need the following recipes.
Day 1: Make Day
Make all the elements from crepe batter to the mousses/pastry cream, ganache and candied pecans.
The salted caramel mousse has 1/2 cup salted caramel folded into 1 1/2 cups of whipped cream and left to set for at least 4 hours in the fridge.
Day 2: Cook & Assemble Day
Fry the crepes, leave them to cool (or refrigerate up to a day) and then assemble the cake. The best crepes end up with golden flecks of lace…
Remove the ganache and mousses from the fridge 15 minutes before using so they soften and spread easier.
Then find a platter, and clear out enough space in your fridge to house the built cake.
Then build. Start with a crepe, then mousse, in my case salted caramel – spread as evenly as possible. An offset spatula is queen. But I couldn’t find mine so a rather large table knife sufficed.
Next was a crepe and then some divine chocolate mousse and on and on…
… till I got to the top and finished with a crepe.
Next was the ganache. Which got spread on from the top to the sides. And because I could, I made a pattern of stripes over the top.
Then I split the candied pecans in half. One part got crushed…
So the sides of said cake could be ‘decorated’ and then…I put a cloche over it and left it to set overnight.
Day 3: Serve
Remove cake from fridge half an hour before you plan to serve.
And yes, you should have thought about what you’re serving up. I went for a few things:
This took everyone by storm. I didn’t expect to love it so much, for it to be so easy to eat and delight in. I thought the cold crepes would be ‘regular’, not so special but it was amazing. Soft, creamy, nutty, fruity, and easy to be honest.
Everyone – children, adults, family and friends who had this at a small dinner party clamoured for one more slice. Lawd. So amazing. So making this again.
Have you made a crepe cake before? What would you serve alongside?