Because we live so close to the French-speaking province of Québec, most Vermonters are probably familiar with the magic that is a crêpe. Stuffed with sweet or savory fillings, crêpes are super versatile and a nice departure from traditional American pancakes.
When I was a teenager, my family took a trip to Montréal to celebrate my sister's birthday and found ourselves at a crêperie. When we informed the waiter about the special occasion, he presented my sister with a crêpe topped with a flaming sparkler. That was a memorable experience.
When I first saw a crêpe cake years later, I thought of my sister and that spectacular crêpe. Also called Mille Crêpes (or "a thousand crêpes"), the layered confection is sure to impress. It's a bit labor-intensive, but it isn't too difficult once you master the technique of swirling batter onto your pan and gently flipping the paper-thin crêpes. You can layer this cake with a variety of fillings — from pastry cream to nuts, fruit compotes and curds to ganache.
For my own creation, I decided to go with alternating layers of chocolate ganache and a mixture of raspberry jam and mascarpone cheese. These flavors complement each other, and they don't overwhelm the delicate crêpes.
Crêpe batter is simple. It works best if you let it sit for at least an hour after making it. This resting period helps relax the gluten in the batter, and it minimizes air bubbles, resulting in more evenly textured crêpes. Though stores sell specialized (and expensive!) crepe pans, I found that a well-seasoned, low-sided, cast-iron frying pan is perfect for the job.
Ganache is one of those delicacies that sounds more complicated than it actually is. All it requires is some good dark chocolate and cream. When hot, the ganache can be used as a glaze. Cool it slightly, and it is a wonderful filling. Let it cool even further, and it can be rolled into balls to make decadent chocolate truffles.
I made this cake to serve a crowd, but you could make a more petite dessert for two — perfect for Valentine's Day — using a round cookie cutter, or even a canning lid, to cut small circles out of your crêpes and layer them. For an extra decadent treat, try coating the whole cake with a thin layer of ganache.
Traditionally, this cake would have about 20 layers. I lost count while stacking, though, and ended up with a whopping 27! If you'd like, make extra crêpes and enjoy them for dinner with savory fillings, such as ham, mushroom, or spinach and cheese. Crêpes can also be frozen for later use. Separate them with wax or parchment paper, then wrap the whole stack in the same material, and freeze it in a plastic bag. You can thaw crêpes individually, and they offer a welcome alternative to sandwiches in your kids' school lunches.
Bon appétit!
Crêpe batter:
Chocolate ganache:
Raspberry-mascarpone filling:
Garnish:
Newbury, VT
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