heart crepe cake.
note: this recipe is adapted from cooking tree’s strawberry crepe cake recipe. this recipe makes about two small cakes or 1 full sized (~10”) cake
ingredients
crepe batter
3 eggs
35g (about 2 3/4 tbsps) sugar
pinch of salt
1/2 tsp vanilla extract
150g (about 1 cup) flour
375g (about 1 1/2 cups) milk
50g (about 3 1/2 tbsps) unsalted butter
whipped cream
1 cup heavy cream
1 tbsp powdered sugar
strawberries - optional
optional toppings
simple syrup
powdered sugar
tools
whisk
hand mixer or stand mixer
heart mold
wire rack with parchment paper
mesh sieve
wide spatula
steps
whisk together egg, sugar, salt, & vanilla. sift in flour and whisk until smooth
add in about 1/4 of the milk and whisk well. then add in the remaining milk and whisk
add in the melted butter and whisk well
cover and chill for at least 30 minutes
pour 1/3 cup batter into a pan (i used 10” diameter pan) on low heat. swirl the pan around to cover entire pan with batter
if making two cakes or 1 full sized cake, cook 8 sheets of crepes. if making one cake, cook 4 sheets of crepes
cook until the edges are slightly crispy and gently flip using a wide spatula, about 1-2 minutes. cook other side for 1-2 minutes
place crepes on a wire rack with parchment paper on top. stack crepes and let cool
once crepes are cool to touch, cut out hearts using a heart mold
you can layer up to 4 sheets of crepes to cut out hearts
cut strawberries and pat dry them with a paper towel
whip cold heavy cream with powdered sugar until medium-stiff peaks. do not overmix!
assemble crepe cake. layer: crepe - cream - strawberries - cream - crepe and repeat until desired height
i made 5 layers of crepes and 4 layers of strawberries and cream
cover and chill for at least 2 hours before enjoying
enjoy!
notes
for a regular crepe cake, you can omit step 9 and only layer crepes and cream
before serving, top with a layer of simple syrup or dust with powdered sugar
