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30-layer crepe cake!

September 26, 2010

I hope this finds you finishing up a delicious weekend!

This dessert was inspired by a local restaurant here in San Francisco. They had a 24-layer crepe cake, which I had never seen before. I was so intrigued by the thought of it that I had to order it. I think of a crepe as a thin, delicate experience not a “stacked” dessert. Unfortunately it wasn’t very good. Thick crepes, in layer after layer of bland whipped cream. The look was awesome as was the texture. I was determined to go home and make a better version. The key to my success? My daughter Isabella. We decided on alternating layers of Nutella and whip cream. She is a crepe fan and a Nutella expert so she knew just how much to put. (About a TB of Nutella per layer and ¼ whipped cream per layer) We made our usual batch of brown butter crepes (2 eggs, 1 yolk, 1 C. milk, ½ C. water, 1 C AP flour, and a pinch of salt gently whisked just to combine. Then 3 oz of butter melted until golden and stirred into the batter). For the whipped cream we added just 1 Tb of powdered sugar to a cup of heavy cream so that it would not be too sweet. It needed a sauce as well. I put a cup of white sugar in a pot and turned the heat to medium. After about five minute the sugar turned from white to golden to dark brown (error on the side of dark as the cream will lighten it at least two shades). I added 1 C heavy cream and watched the pot erupt with a caramel cloud that settled right when it hit the edge of the pot. I stirred in 2 tsp. of sea salt. We wrapped the cake tightly and left if in the refrigerator overnight. It was easy to cut the next night and had the most beautiful layered look.  We poured the caramel over the top and let it drip down the sides and puddle on the plate. The best part was letting the weight of my fork break through one layer of crepe at a time and sink through the layers of Nutella and whip cream before hitting the next crepe. The mouth-feel was like a series of mini stuffed pastries bursting in my mouth. The salted caramel sauce by itself was a touch bitter and the salt was prominent. As soon as it draped itself over the cake it was the perfect balance to the sweetness of the Nutella and added just the right amount of moisture. The flavor built with every bite, which I find to be the best gauge of balance. I was half way through and was still wanting more. I can never end a meal without dessert! This one is a keeper. Give it a try! Enjoy!

Eat well, Enjoy life, Be happy!

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3 Comments leave one →
  1. September 26, 2010 4:37 pm

    Wow, talk about decadent. Deep fry it, and you’ve got something for the site: http://www.thisiswhyyourefat.com/

  2. September 27, 2010 7:55 pm

    I’m glad you were able to turn your unfortunate experience into such a wonderful, positive one. The cake looks super tasty and maybe even could be modified to fit on a breakfast table 🙂

    Layers of bacon bits and maple perhaps?

    • Jeffrey Saad permalink*
      September 28, 2010 12:28 pm

      thank you Tristan, good idea! next recipe…

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