I am sitting here thinking about all of the yummy food that we’ve eaten during the Thanksgiving holiday and I wanted to share with you a special desert that we made this year. This year I am participating in the Great Food Blogger Cookie Swap. One of the hosts of the cookie swap is Lindsay from Love and Olive Oil. It’s a great blog and she also hosts a monthly cooking challenge. This month she challenged the blog world to try out a crepe cake and I knew it would be a great addition to our Thanksgiving desserts.
Our Thanksgivings are pretty traditional and we don’t do much to change our favorite recipes. By the time you prepare everyone’s favorite recipe there’s not much room left to try new things. Desserts are the one place we can easily squeeze in something new! We eat the desserts for several days so it doesn’t hurt to add something new to the mix!
I just LOVE crepes and have wanted to try out this cake for some time. I started to think about my favorite way to fill crepes. I settled on raspberry and pastry cream with a cream brûlée topping…you can’t go wrong!
For this recipe it helps to break this down into manageable steps and to start early! I made the crepe batter on Monday; cooked the crepes and made the pastry cream on Tuesday; assembled on Wednesday and it was ready to eat on Thanksgiving (Thursday). You want to do the creme brûlée topping just before serving so that you have that perfect crunch on top!
Don’t fret it you don’t finish the cake in one night. It keeps well in the refrigerator. The creme brûlée topping will get soft but that’s ok–we just topped with raspberry jam. This cake turned into a perfect addition to a brunch on Thanksgiving weekend! Remember it’s crepes, raspberry jam and pastry cream…it was a perfect sweet addition to brunch.
I encourage you to try this out sometime!
Here are a few lessons that I learned along the way:
- Crepe batter should rest after being made. It really does help to let it rest overnight in the refrigerator.
- Crepes can be made ahead but make sure they are fully covered in plastic wrap so they don’t dry out. I learned this the hard way. I had to throw away some crepes because they dried out overnight and you definitely want the crepes nice and soft.
- This brings me to my next tip–plan on making extras! There will more than likely be some crepes that you don’t want to use for the cake.
- Next time I make this I’ll add more raspberry jam. For this cake I used a 4 to 1 pastry cream to raspberry jam ratio but the raspberry was lost in the cake…that is until I poured some over the top to make a sauce!
What are your favorite ways to eat a crepe (Nutella and banana, lemon and sugar, Dulce de leche-these all sound like delicious crepe cakes!)? The possibilities are endless to make this a one of a kind creation.
I can’t wait to see the other crepe cakes that were made this month!