A Canadian Creative Director’s Take on a French Crepe Cake – The New York Times

A Canadian Creative Director’s Take on a French Crepe Cake – The New York Times

½ cup maple syrup

¼ cup maple syrup

1. To make the crepes, add milk and maple syrup to a small saucepan and combine well. Heat on medium until milk is warm to the touch. Meanwhile, beat the eggs in a large bowl. Then slowly add small amounts (½ cup at a time) of warm milk to the eggs while whisking. Set up a fine mesh sieve over a bowl and add cake flour, matcha powder and baking powder. Sift the dry ingredients into the batter while whisking until the dry and wet ingredients combine.

2. Set a 10-inch nonstick frying pan on low heat. Once the pan is hot, brush it with oil and remove any excess with a paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup. Cook for 2 minutes without touching. When the outside edge of the crepe slightly crisps, flip the crepe using a spatula. Cook the other side for 30 seconds and transfer to a work surface. Continue with the rest of the batter until you have about 16 to 18 crepes. Cook one larger crepe, about double the size — this one will be used as the cake’s top. Chill completely before assembling.

3. To make the whipped cream, beat together the cream and maple syrup together until stiff.

4. Prepare two long parchment paper strips, about 2 inches wide, on a work surface or a rotating cake stand. These strips will go under the first layer of crepe (for easy transportation). Place the largest crepe on the surface (this will be the top layer when you flip it). Dollop the freshly whipped cream in the middle and spread evenly, leaving a 2-inch rim. Place another crepe on top and spread cream evenly, leaving a ½-inch rim. Continue this process until the last crepe is placed on top.

This content was originally published here.

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