Creme Brûlée Whole Crepe Cake Recipe
need to place in 72 hours.
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Ingredients
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Crepe Cake Ingredients
Method
Preparation Instructions
- 1
Make the Crepes
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, vanilla extract, and a pinch of salt until smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Transfer to a plate and repeat with remaining batter.
- 3
Prepare the Crème Brûlée Filling
In a saucepan, combine heavy cream and half of the sugar. Heat over medium heat until just simmering. In a bowl, whisk together egg yolks and the remaining sugar. Gradually whisk in the hot cream mixture until well combined. Return to the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes). Remove from heat and let cool.
- 4
Assemble the Crepe Cake
Layer cooled crepes with the crème brûlée filling in between each layer. Once all layers are assembled, refrigerate for at least 4 hours or overnight for best results.
- 5
Caramelize the Top
Sprinkle brown sugar evenly over the top of the cake. Using a kitchen torch, carefully caramelize the sugar until golden and crispy. Allow to cool slightly before serving.