Looking to impress someone special this Valentine’s Day? I suggest finding your own signature swirl technique to create a perfect crepe coating. It may take a few times to get it right, which leaves you with a slight dilemma. Do you snack on the practice layers while uncovering your signature swirl or tuck them into the many layers of this cake? If you manage not to eat them, rest assured that nobody will be able to tell that your practice layers aren’t perfect!
Pairing by Ian Bennett
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons lemon zest
- 1 teaspoon kosher salt
- 6 eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1½ cups all purpose flour
- 1 stick unsalted butter, melted
- 8 ounces container of mascarpone or cream cheese at room temperature
- 1 quart heavy whipping cream
- ½ cup powdered sugar, divided equally
- 1 tablespoon lemon juice
- 2 tablespoons raspberry jam
- 1 pint fresh raspberries
- 10 inch cake plate
- 20 ten inch squares of pre-cut pieces of parchment paper
- offset spatula
- 8 inch nonstick skillet
- pastry brush
Preparation
Crepes
Using a blender, process the sugar, lemon zest, salt, eggs, whole milk, and heavy cream. Add flour, scraping down the sides of the blender until mixture is smooth and frothy. Keep batter in the blender or transfer it to a container with a tight fitting lid and place in the fridge for at least 4 hours or overnight.
Remove the batter from the fridge and gently whisk to reincorporate ingredients and reduce bubbles. Place an 8” non-stick skillet over medium heat. Using a pastry brush, dip into melted butter and completely coat the pan. Butter should sizzle, but not burn. Pour 1/4 C of batter into the middle of the pan. Working quickly, roll the batter into a circle, coating the pan with a thin, even layer of the crepe batter. Using an offset spatula and your fingertips, gently, but quickly, lift and flip the crepe. Cook for additional 30 seconds or until pale & golden. Transfer crepe to a pre-cut parchment paper slice.
Clean the skillet with a quick wipe from a towel and repeat the butter, batter, flip. Sandwich each cooked crepe between parchment pieces. When finished, you should have 20 cooked crepes.
Raspberry Whipped Cream
Using a whisk attachment, beat the whipping cream and ¼ cup powdered sugar to stiff peaks. Transfer to a clean bowl. Whisk cheese with remaining powdered sugar until light, fluffy, and smooth. Take ½ of the whipped cream and fold into whipped cheese. Fold in lemon juice and raspberry jam.
CAKE ASSEMBLY:
Using a 10” cake plate or platter, place a smear of whipped cream on base and place cooled crepe on top to secure. Add 1/4 -1/2 cup raspberry cream to the center of the crepe, working to spread evenly, leaving 1/2 inch border. Top with one crepe, alternating cream. Repeat with remaining layers. Gently wrap the cake with plastic wrap and place it in the fridge to rest for three hours or overnight. Place remaining whipped cream in the fridge. Once the crepe cake is firm to the touch and chilled, unwrap it and top with remaining whipped cream and loads of fresh berries.
PAIRING
Ian Bennett of The Study recommends a Donelli Lambrusco as a pairing for this recipe and says that it’s “the perfect match! Off-dry, Italian sparkler that throws notes of strawberries and Cocoa Puffs believe it or not. It’s perfect for brunch as well! Dunk!” Drop by The Study at 701 W Sheridan Ave, Suite 100 to grab a bottle.
About this recipe
More of a visual learner? Head to EdibleOKC.com for our how to video on the perfect crepe technique. Hint: it’s all in the wrist!
