As you know I made my first crepe cake on Saturday.
Jeanetta helped me out with a little language lesson in the process.
Maybe I could greatly improve my French this way.
Food, flash cards, and a bestie.
(By the way- aren’t those flash cards the BEST. I snagged them a few weekends ago. Wait till you see the ones I am going to frame for the dining room. Oh la la, they are so perfect.)
The cake was yummy as soon as it was made, but I have to say it was even better the next day, when it had time to set up. (I am kinda all about things setting up, the way Martha is all about chilling things for 24 hours before you even think about making them.)
This is a classic Jerusalem recipe in that it is part homemade, part dry-mix and totally by the seat of my pants. All in all it was actually very simple to make, if slightly labor intensive due to the repetitive nature of cooking 22 crepes. I think it would be the perfect desert for a brunch or tea.
Candlemas Crepe Cake
For the crepes, mix the following ingredients in a Blender until well blended and slightly frothy on top.:
- 1 1/2 cup(s) Flour
- 3/4 teaspoon(s) Salt
- 1/3 cup(s) Granulated Sugar
- 6 Eggs
- 2 cup(s) 2% Milk
- 5 tablespoon(s) Melted Butter
Place mixture in refrigerator for twenty minutes to rest and mix up fillings (see below.)
Cook crepes one at a time on hot and buttered iron skillet, heated and resting on low.
Place on plate to cool.
For the fillings:
I made two fillings and alternated the layers to keep it from being too rich. Sorda.
Filling One- Chocolate Mouse
Mix two small boxes of Jello brand Chocolate Mousse mix according to directions. Place in fridge to set up (there are those words again!)
Filling Two- Rich Chocolate Pudding
Mix one box of instant chocolate pudding mix with 3/4 pint of Heavy Whipping Cream and 3 tbsp of 2% Milk.
Whip with electric mixer of some sort until the pudding begins to thicken. It should be thicker than the mousse but not as thick as whipped butter.
Place in fridge until time comes to put the cake together.
After crepes are cooked, begin building your layered cake by spreading chocolate mousse over the top of one whole crepe. Stack second crepe on top and cover with Rich Chocolate Pudding. Repeat these steps until you come to the last crepe.
Do not spread the filling on the final layer. Instead sprinkle powered sugar and chocolate shavings over the top.
For the prettiest and less messy results, refrigerate two-twenty-four hours. Or just go ahead and dig in. It will taste yummy either way!
I've seen the recipe and photo on Martha's website. I've thought about trying it. Yours looks yummy!
Blessings,
Lorilee
It sure does look yummy! I might have to try it one day soon! Nancy
I think it would be the Crepes maker perfect desert for a brunch or tea.