|Photo taken from Creempuffsinvenise.ca|
As I searched for crepe ideas on the web, I came across all types of applications ranging from breakfast, to deep fried, to savory, and even to cake recipes. When I saw the photo above listed on Google, my heart actually fluttered, and my imagination started to take flight.
A cake! Who know you could use crepes as the fluffy cake part. I could use almost anything as a filling. Maybe hazelnut cream. Or a custard. How about chocolate? Oh, what about a layer of fruit!
As I began to dream of indecent desserts, I decided a victory cake would be in order after I finished my 10K.
So once I got home from the race, I started making crepes. However, as they cooked, they smelled so good that we decided to eat the first batch for brunch. DJ set the table and poured us some drinks, while I was busy whipping up a strawberry filling.
As we ate, we became engrossed with our warm sweet delicacies. In fact, we barely looked at each other let alone spoke a single word. I think it was one of the quietest meals I’ve ever shared with him.
Yes, they were that good.
Afterwards, he headed back to the loft (a.k.a. his man cave) to play football on the PlayStation. I, on the other hand, started my second batch of crepes.
Since this is the Ratio Rally, I flipped through the book until I came to the section dealing with custards. I pulled out my cream, eggs, and sugar and started to build a crème anglaise sauce.
After beating in the butter, I sampled the rich pudding like concoction. OMG. I literally thought I had died and gone to heaven. I loved how the tiny black beads of vanilla danced across my tongue. At that point, I couldn’t wait to assemble my cake; but the morning’s adrenalin was wearing off and I was falling asleep on my feet. So, I decided to clean up the kitchen and head off for a nap.
Then next morning, I carefuly assembled my cake . After a few more “taste tests” of my cream sauce, I decided to top my cake with a rich orange chocolate ganache frosting. Let’s just say, I’m a sucker for Boston cream pie; and it’s been ions since I’ve had one.
Anyways, I pulled out my favorite ceramic plate, and carefully built up all twenty layers of creme and crepe. All I can say is the finished cake looked so pretty. The thick frosting was drizzled over the top and down the sides. As I carefully placed it in the fridge, I could hardly wait for dinner.
Howver, 4-5 hours later I opened the refridgerator door and saw…
Yaaa… Let’s just say I could literally hear the CBS sport’s answer from the 80’s say, “…and the agony of defeat.” I felt like cryng as I cleaned out the fridge.
We still ate the so-called “cake.” But, it wasn’t the same since we ate it crepe by crepe and didn’t get the affect of biting through the different layers the way I had imagined. Oh well…in perspective, there are worse things in life then a tipped over crepe cake.
When you have a moment, don’t forget to head over to TR’s blog - No One Likes Crumbly Cookies. He is hosting this month’s Ratio Rally. There was a good turn out with ideas ranging from Brownie crepes with strawberry sauce to basil, tomato, feta crepes.
4 extra-large eggs (212 grams)
212 grams milk
106 grams GF flour mix*
Add all ingredients together into a mixing bowl. Pour roughly a ¼ cup onto a hot skillet and cook until the top looks almost dry. Flip crepe over and cook for a few more seconds. Fill with your favorite filling.
GF Flour Mix – 2/3 cup Garbanzo bean flour, 1/3 cup Sorghum flour, 2 cups tapioca starch.
Crème Patissiere (Recipe was taken out of Ratio: The Simple Codes Behind the Craft of Everyday Cooking)
8 oz. milk, plus 3 oz.
8 oz. cream
1 vanilla bean split down the length
4 oz. sugar
4 oz. yolks (7 large egg yolks)
6 Tablespoons cornstarch
2 oz. butter
Combine the milk, cream, and vanilla bean in a saucepan and bring to a simmer. Remove from the heat and let the bean steep for 15 minutes. With paring knife, scrape the seeds from the pod into the milk mixture. Discard the pod.
Combine the sugar and yolks in a mixing bowl and stir vigorously with a whisk for 30 seconds. This will help the sugar start to dissolve, and will also help the eggs cook more evenly.
Bring the milk mixture back to a simmer. Slowly pour the hot mixture into the eggs. Whisk continually to prevent the eggs from cooking. Once the milk mixture and egg mixture are fully combined in the mixing bowl, transfer the liquid back into the sauce pan.
Combine the corn starch and 3 oz. milk in a small bowl. Stir to disperse the cornstarch. Add the cornstarch mixture to the sauce pan containing the milk mixture. Stirring constantly over medium heat, bring the mixture to a boil and becomes very thick. Sink the base of the pan into an ice bath and continue to stir until the mixture has cooled, but warm enough to melt the butter. Add the butter and stir until it’s completely incorporated. Press the mixture through a sieve to remove any lumps. Transfer to a bowl, cover with plastic wrap, pressing the wrap against the surface and refrigerate until ready to use.
Orange Chocolate Gouache
8 oz. cream
8 oz. semisweet chocolate chips
1 teaspoon fresh orange peel
1 teaspoon orange liquorBring the cream just to a simmer and pour over the chocolate. Wait a few minutes to let the chocolate soften. Whisk the mixture together until they’re completely combined. Stir in the orange peel and liquor.