Crepe Cake with Pastry Cream Recipe

Ingredients:

• 6 large eggs
• 3 cups milk
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 batch of pastry cream

Instructions:

For the Crepes:

1. In a large mixing bowl, whisk together the eggs and milk.
2. Add in flour, sugar, melted butter, vanilla extract, and salt, and whisk until just smooth – do not overmix.
3. Preheat a non-stick pan over low to medium heat. Use a 1/4 cup measuring cup to pour batter onto pan and spread it into a thin layer.
4. Cook the crepe until the bottom is golden brown, about 2 minutes.
5. Flip over and cook for additional 1-2 minutes. Repeat until all batter is used.

For the Pastry Cream:

Please refer to the recipe of pastry cream on my previous recipe.

Assembling the Cake:

1. Place a crepe on a cake stand or plate.
2. Spoon on a layer of the chilled pastry cream and spread it evenly on the crepe. Repeat layering the crepe and pastry cream until there are no more crepes.
3. Chill the cake in the refrigerator for at least 2 hours or up to overnight to set.

Verdict:

This crepe cake with pastry cream is a beautiful and elegant dessert that will impress your guests. The delicate crepes and the creamy filling complement each other perfectly. It’s perfect for a special occasion or a lovely brunch.

Serving Suggestions:

Serve a slice of the crepe cake with a dollop of whipped cream and fresh berries on top. Pair with a hot cup of coffee or tea.