I have been wanting to make one of these fantastic crepe cakes for pretty much over a year now, but just haven’t ever quite got around to it. But with the timely coincidence of a friends birthday and pancake day, it was finally time to whip out that crepe pan. This cake is nothing short of a show stopper, with all those layers it looks absolutely magnificent and I was getting compliments about it the whole night long. The cake is actually rather easy in the skill department to make, as long as you can make a crepe you are golden, it’s just insanely time consuming to make, at around 2 hours. I think I actually under estimated that part, but you can always make the custard filling and the crepes the day before and just assemble on the day if you are short on time. But trust me, this cake is totally worth the time and effort.
3 cups of all-purpose flour
2/3 cup of white sugar
1 teaspoon salt
5 cups of whole milk
12 eggs, room temperature
2 tablespoons of vanilla extract
Crème Patisserie Filling
8 egg yolks
130g of white sugar
30g of corn flour
700ml of milk
2 tablespoons of vanilla extract
150g of chocolate
150ml of cream
40g of butter
1. First you need to make the crepe batter. Measure out all of the dry ingredients then whisk in the eggs and milk a little at a time until you have a smooth batter.
2. Heat a little bit of oil in your crepe pan. and add a few spoonfuls of the batter, enough to cover the surface of the pan, then pour any excess batter back into the jug. Cook the crepe for about 1 minute until it is lightly golden brown then carefully flip it over and cook it on the other side. When it it is done, carefully remove it from the pan and put on to a square of grease proof paper. Then repeat until all the pancakes are done, making sure you have a piece of grease proof paper in between each one. This will take a good hour or two so I recommend putting on a box set of your favourite show to stop you going crazy.
3. To make the custard whisk your egg yolks with the sugar until it has become a very pale yellow. Whisk in the flour and corn flour until it has combined then set aside.
4. Heat the milk and vanilla on a low heat until it has just started to boil then take it off the heat and whisk for 30 seconds. Slowly mix the hot milk into the yolk and flour mixture until it has combined then pour it into a saucepan. Then put the custard on a very low heat and whisk it continuously until it begins to thicken. This will happen all at once so make sure you keep an eye on it or it will curdle. Once it’s thickened into custard you can remove from the heat and sprinkle icing sugar on the top to stop a skin forming as you wait for it to cool completely before you assemble the cake.
5. Take your first pancake and add 2 -3 tablespoons of custard and and spread it all over the cake and top with another crepe. Repeat this until you have used all of the crepes and all of the custard. Don’t be too generous with the custard or it will splodge out of the sides and won’t hold as well in the end. When all the crepes have been used up, pop the whole thing in the fridge for an hour to set before you add the ganache topping.
6. To make the ganache heat the cream in a metal or glass bowl over a pan of simmering water until it is just short of boiling then take it off the heat and add the chocolate and the butter. Stir until all the chocolate and butter have melted then leave to cool for a minute or two then whisk for two minutes until it becomes thick and glossy. Use about a third of the ganache for your fist covering. I used a pastry brush to cover the sides. Allow to set for 10 minutes then cover with your second thicker layer of ganache. This one should go on a little more smoothly. To finish mine I decorated with chopped nuts and a few swirls of whipped cream but do what ever feels good for you. Once you have decorated leave the whole cake to set for at least another two hours. It may be very time consuming but I promise you will feel a tremendous swell of pride when you start dolling out the slices. Happy pancake day everyone!