Best 7 Gâteau De Crêpes Recipes

GâTEAU DE CRêPE (CREPE CAKE)

Steps:

• Brown the butter. In a small pan, cook the butter until it is fragrant and the milk solids have turn brown. Set aside.
• In another pan, boil the milk. Turn off heat and allow to cool for 10 minutes.
• Beat together eggs, flour, sugar, and salt in a stand mixer with a paddle attachment. Slowly add the hot milk and browned butter. Mix until smooth and combined. Pour into an airtight container and refrigerator overnight (or at least 2 hours).
• In a saucepan, bring milk and vanilla bean (along with scrapings) to a boil. Set aside and let vanilla steep for 10 minutes, then remove the bean. Prepare an ice bath, buy filling a large bowl with ice. Have a smaller bowl ready (bowl large enough to hold the finished pastry pastry).
• In another pot, whisk together yolks, sugar, and cornstarch. Temper in hot milk by gradually whisking it in. Place the pot over high heat and bring to a bowl, whisking vigorously for a minute or two.
• Press the pastry cream through a fine-meshed sieve into the small bowl and place over the ice bath. Stir the pastry cream until the temperature reaches 140 degrees F. Stir in the butter. When the pastry cream is cool, cover and refrigerate.
• Bring the crepe batter to room temperature. Place crepe pan over medium heat. Lightly grease the surface with oil and add about 3 Tbsp of batter (if using a 9 inch pan) and tilt pan in a circular motion to cover the surface of the pan.
• Cook until the bottom just begins to brown and then flip the crepe with your fingers. An offset spatula is helpful if your fingers cannot withstand the heat. Cook on the other side for no more than 5 seconds. Flip the crepe into a parchment lined baking sheet. Repeat until you have used all the batter or have at least 20 prefect crepes.
• Whip the heavy cream with the tablespoon of sugar and Kirsch. Whip to soft peaks. Fold into the pastry cream in three stages.
• Lay 1 crepe on a cake plate. Spread a thin later of pastry cream over the crepe. Cover with another crepe and repeat to make a stack. Remember to save your best looking crepe to place on top.
• Chill cake for at least 2 hours. Let cake sit at room temperature 30 minutes before serving.
• Optional: Before serving, sprinkle the top with 2 tablespoons of sugar and caramelize with torch.

SPINACH-GRUYERE GATEAU DE CREPES

Steps:

• Make the bechamel: Place onion and butter in a medium saucepan over medium heat, and cook until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 5 minutes. Add 1 cup Gruyere, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.
• To assemble: Heat oil in a large saute pan over medium heat. Add garlic, and cook, stirring occasionally, until softened, about 2 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. Let cool slightly. Squeeze out any excess liquid, and coarsely chop.
• Preheat oven to 450 degrees. Reserve 2 tablespoons of bechamel. Mix remaining bechamel and spinach in a medium bowl. Butter a rimmed baking sheet. Place 1 crepe on center of sheet, and top with 3 tablespoons spinach mixture, spreading evenly. Top with another crepe, then 3 tablespoons spinach mixture. Repeat with remaining crepes and spinach mixture, ending with a crepe. Spread reserved bechamel on top, and sprinkle with remaining cup cheese. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gateau de crepes to a platter. Cut into wedges, and serve warm.

CRêPES CAKE

Steps:

• To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
• Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
• To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
• To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
• To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.

SPINACH-GRUYéRE GATEAU DE CREPES

Steps:

• Make the bechamel; place onion and butter in a medium saucepan over medium heat, and cook until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 4 minutes. Add 1 cup Gruyere, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.
• To assemble; Heat oil in a large saute pan over medium heat. Add garlic, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. let cool slightly. Squeeze out any excess liquid, and coarsely chop.
• Preheat oven to 450°F
• Reserve 2 tablespoons of bechamel. Mix remaining bechamel and spinach in a medium bowl. Butter and rimmed baking sheet. Place 1 crepe on center of sheet and top with 3 tablespoons spinach mixture, spreading evenly. Top with another crepe, then 3 tablespoons spinach mixture. Repeat with remaining crepes and spinach mixture, ending with a crepe. Spread reserved bechamel on top and sprinkle with remaining 1/4 cup cheese.
• Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gateau de crepes to a platter. Cut into wedges and serve warm.

GRAND MARNIER CRêPE CAKE

Steps:

• Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
• Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate.
• Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
• Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.

A VERY DRAMATIC CRêPE CAKE

Steps:

• Combine the cake flour, sugar, eggs, milk, melted butter, orange zest, salt, and orange liqueur (if using) in a blender on low speed for 10 seconds. Increase the speed to medium for 10 seconds, then stop the blender and use a spatula to scrape down the sides and bottom. Blend on medium speed an additional 10 seconds. Let the batter rest, covered, at room temperature for 1 hour or in the refrigerator for up to 24 hours.
• Heat a 9- or 10-inch nonstick skillet over medium-low heat. When the skillet is hot, brush it lightly with melted butter. (You'll know the skillet is hot enough because the butter will sizzle and dance around the skillet.)
• Measure a scant ¼ cup of batter in the center of the skillet. Pick up the skillet by the handle and swirl in a circular motion so that the batter coats the bottom in an even layer, avoiding hitting the sides of the skillet (the batter will start to set immediately, so swirl quickly). It's okay if there are a few spots that the batter doesn't get to before it sets-just leave it be.
• Cook until the crêpe starts to brown around the edges and the bottom side is set, about 90 seconds. Use a spatula to loosen the edges, following the circumference of the crêpe. Then, carefully slide the spatula under the crêpe and flip. (If you're having a hard time flipping, let the crêpe cook a little longer.) It's okay if the crêpe folds on itself as you flip-just straighten it out.
• Cook on the other side until the crêpe is golden, about 60 seconds. Shake the skillet back and forth, then slide the crêpe out of the skillet onto a plate. Keep cooking and stacking, one crêpe on top of the next, adding more butter to the pan as needed. Continue until all the crêpes are cooked. (If you notice the crêpes getting darker and crisper as you cook, turn the heat down a notch.)
• Place 2 cups of the heavy cream in the bowl of a stand mixer or large bowl (if using a hand mixer). Whip on medium until soft peaks form, about 6 minutes. Fold the whipped cream into the cheat pastry cream until combined and smooth.
• Place a single crêpe on a cake plate or cake board. Measure a scant ¹⁄³ cup of the filling onto the crêpe and use a small, offset spatula or a butter knife to smooth it into an even layer. Place the next crêpe on top and continue layering until you are out of filling (you will have several crêpes left over, which are perfect for snacking while the cake chills).
• Wrap the cake in plastic and refrigerate for at least 6 hours so the filling can set.
• When ready to serve, whip the remaining ½ cup heavy cream in the bowl of the stand mixer fitted with the whisk attachment until medium-stiff peaks form. Dollop the whipped cream on top of the cake. Slice and serve like a traditional layered cake.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.