ommming out over crepes

a stack of crepes

a stack of crepes

i’m hosting a dessert party on friday night and thought that i’d whip up a crepe cake, a.k.a. mille crêpes. in my humble opinion, this is one of the most delicious desserts in existence.  imagine thin crepes layered with pastry cream or chocolate ganache or jam or whatever else you can think up.  lightness, flavour, velvety texture all wrapped up in one bite! Yum!

so of course, the first step in making a crepe cake, is to amass a healthy stack of crepes.  the day before, i whipped up some crepe batter. this morning i located my trusty 8-inch non-stick de buyer crepe pan and started to churn out my stack of crepes. making crepes is one of the more relaxing experiences i’ve encountered.  the first few crepes i make are almost always a mess.  the heat isn’t right, or i use too much batter, or i don’t swish the pan around quickly enough.  the beauty of crepe making, however, is that you really do get better after each successive crepe. about half way through i was really starting to get into the crepe making groove. i might have even reached crepe zen! i’m not sure that i’d recommend crepe making as a replacement for Lexapro, Cymbalta, Zoloft, or Celexa, but it seems to work for me.

more on assembling the crepes into a cake in another post . . .

here’s the recipe i used for making crepes.  i got it from the course i took at the french culinary institute

Crêpe Batter
(makes about 8 eight-inch crepes. i doubled the recipe below to make enough crepes for a cake)

Milk                    250 ml
Flour                  125 g
Eggs                    2
Salt                     a pinch
Sugar                 20 g
Veg Oil              20 g

  1. Put everything into a blender and mix until smooth.  Really, it’s that easy.  Chill for at least 3 hours.  It’s best if you set it aside in the refrigerator overnight.
  2. Ladle about 1/4 cup of batter into your crepe pan over medium heat. You’ll have to adjust the amount of batter depending on the size of your pan.
  3. Cook until golden brown and then flip to brown the other side. Yay, you have a crepe!

Note: if you’re not using a non-stick pan, you should spread some oil or clarified butter onto the pan to prevent sticking.
you can make chocolate crepes by substitute out 20 g of flour for 20g of cocoa powder.

Advertisements

One response to “ommming out over crepes

  1. Looks gorgeous as always! Can’t wait to find out what the filling will be!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s