Crepe Cake: A Decadent and Elegant Dessert Recipe
If you’re looking for a dessert that’s both elegant and delicious, a Crepe Cake is a perfect choice. Known for its delicate layers of thin crepes, rich Chantilly cream filling, and luscious chocolate ganache, this dessert offers a luxurious experience with every bite. Ideal for special occasions or a delightful treat to enjoy at home, this recipe serves 10 and is sure to impress your guests. Letโs dive into how to create this mouthwatering masterpiece.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| All-purpose flour | 250g |
| Whole milk | 500g |
| Heavy cream (liquid) | 500g |
| Powdered sugar | 100g |
| Vanilla pod | ยฝ |
| Dark chocolate (55% cocoa) | 200g |
| Glucose | 20g |
| Additional heavy cream (liquid) | 250g |
| Orange zest | 1 |
| Ground cinnamon | ยฝ tsp |
| Butter | As needed |
Instructions
Step 1: Prepare the Crepe Batter
To begin, crack the eggs into a large mixing bowl. Whisk them gently to break the yolks and blend with the whites. Next, set a fine sieve over the bowl and sift in the all-purpose flour. This ensures a smooth, lump-free batter. For ease, you may choose to add the flour in two stages, stirring between each addition to prevent clumps from forming.
Once the flour is incorporated, continue mixing until the batter is smooth, velvety, and free of lumps. This will give you a creamy consistency. Cover the bowl with plastic wrap and let the batter rest in the fridge for at least 30 minutes. This step allows the flour to fully hydrate, ensuring a tender texture for your crepes.
Step 2: Cook the Crepes
After the batter has rested, take it out of the fridge and give it a quick stir to reincorporate. Place a 16 cm crepe pan or non-stick skillet on medium heat and melt a small knob of butter to coat the surface. Pour a ladleful of batter into the pan, swirling it to evenly coat the bottom. Cook the crepe for about 1 minute or until the edges begin to lift from the pan.
Once the bottom side is golden, flip the crepe and cook for another 30 seconds to 1 minute. The second side should also have a light golden color. Transfer the cooked crepe to a plate and continue this process with the remaining batter. You should yield approximately 17 crepes, each with a 16 cm diameter. Stack the crepes to keep them warm and soft.
Step 3: Prepare the Chantilly Cream Filling
While the crepes are cooling, you can prepare the creamy filling. In a mixing bowl, combine the heavy cream, powdered sugar, and the seeds scraped from half of the vanilla pod. Using an electric mixer, whip the mixture until it forms stiff peaks. This Chantilly cream will serve as the luxurious filling between the layers of crepes.
Step 4: Assemble the Crepe Cake
Now it’s time to assemble the cake. Take a 16 cm metal ring and place it on a serving platter lined with parchment paper. This will help hold the layers together and keep them neat while you build the cake.
Start by placing the first crepe in the ring. Spread a thin, even layer of Chantilly cream over the crepe, ensuring it’s spread all the way to the edges. Add a second crepe on top of the cream, pressing it gently into place. Continue layering the crepes with a thin layer of cream in between each one. Finish the layers with one final crepe on top, but do not add cream to this final crepe.
Once all the crepes are stacked, press the layers down gently to compact the cake slightly. Cover the entire assembly with plastic wrap and place it in the fridge for at least 30 minutes to allow the flavors to meld and the cake to set.
Step 5: Make the Ganache
While the cake chills, prepare the chocolate ganache. Chop the dark chocolate into small pieces and set it aside. In a small saucepan, combine the additional heavy cream, glucose, orange zest, and ground cinnamon. Heat this mixture over low heat until it just starts to come to a boil, stirring occasionally to prevent it from burning.
Once the cream mixture is hot, pour it over the chopped chocolate. Let it sit for a minute to soften the chocolate, then stir gently until the ganache is smooth and shiny.
Step 6: Glaze the Cake
Once your Crepe Cake has chilled and set, remove it from the fridge and carefully remove the metal ring. Place the cake on a cooling rack to catch any drips.
Pour half of the ganache over the top of the cake, letting it cascade down the sides. Use a spatula to spread it evenly over the surface. Refrigerate the cake for about 10 minutes to allow the ganache to set slightly.
After the first layer of ganache has set, pour the remaining ganache over the cake, covering it completely. Allow the cake to chill in the fridge for at least 30 minutes before serving. This step ensures the ganache firms up and gives the cake a glossy, professional finish.
Step 7: Serve and Enjoy
Once the ganache is fully set, your Crepe Cake is ready to be sliced and served. Cut the cake into wedges and enjoy the layers of delicate crepes, rich Chantilly cream, and smooth chocolate ganache. This dessert is sure to be a showstopper at any gathering, with its perfect balance of flavors and textures.
Nutritional Information (Approximate)
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 420 kcal |
| Fat | 27g |
| Saturated Fat | 16g |
| Carbohydrates | 41g |
| Fiber | 2g |
| Sugars | 28g |
| Protein | 5g |
| Cholesterol | 115mg |
| Sodium | 60mg |
This Crepe Cake is a treat that combines a variety of textures and flavors, offering a sophisticated dessert experience. The delicate, light crepes paired with the creamy Chantilly filling and the rich chocolate ganache make each bite a delightful indulgence. Whether youโre celebrating a special occasion or simply treating yourself, this Crepe Cake will make any moment feel extraordinary.
