Crème Brûlée Crepe Cake

Name: Crème Brûlée Crepe Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp cornstarch; 1 egg; 12 eggs; 1 Tbsp Gold all-purpose flour; 946 milliliters Gold all-purpose flour; 1 Tbsp granulated sugar; 2 Tbsps granulated sugar; 2 teaspoons granulated sugar; 237 milliliters milk; 710 milliliters milk; 10 servings Powdered sugar; 1 teaspoon vanilla; 10 servings Vegetable oil; 1 teaspoon hot water; 473 milliliters whipping cream

Crème Brûlée Crepe Cake might be just the dessert you are searching for. One portion of this dish contains approximately 16g of protein, 41g of fat, and From preparation to the plate, this recipe takes roughly 3 hours. It is a good option if you're following a vegetarian diet.

Instructions

In medium bowl, beat 2 tablespoons granulated sugar, 1 tablespoon flour, the cornstarch and 1 egg with whisk until well blended.

Ingredients you will need

Granulated Sugar

Corn Starch

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

In 1-quart saucepan, heat 1 cup milk over low heat just to a simmer.

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Milk

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Sauce Pan

Remove from heat; slowly beat milk into egg mixture with whisk.

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Milk

Egg

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Whisk

Return egg mixture to saucepan; heat over low heat, beating constantly, until thickened, about 3 to 5 minutes.

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Egg

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Sauce Pan

Remove from heat; stir in vanilla and hot water.

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Vanilla

Water

Return Filling to bowl; place in freezer for 30 minutes.

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Bowl

Transfer bowl to refrigerator 1 hour 30 minutes.

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Bowl

Meanwhile, in large bowl, beat 12 eggs with whisk.

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Egg

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Whisk

Bowl

Add 3 cups milk; stir to combine. Stir in 2 teaspoons sugar.

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Sugar

Milk

Add flour, 1/2 cup at a time, beating constantly until batter is smooth and consistency of thin pancake batter. (You might not use all of the flour.)

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All Purpose Flour

Heat 8- to 10-inch nonstick skillet over medium heat. Very lightly coat skillet with oil (about 1/2 teaspoon each time, as needed).

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Cooking Oil

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Frying Pan

Pour 1/4 cup batter into center of skillet; swirl pan to coat entire bottom of skillet with batter. Cook about 2 minutes or until bubbles begin to form on top and edge curls. Flip crepe; cook another minute.

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Frying Pan

Transfer to large plate to cool. Repeat with remaining batter, recoating skillet with oil as necessary. (You should end up with about 22 to 28 crepes.) Cool crepes completely before assembling cake.

Ingredients you will need

Crepes

Cooking Oil

Equipment you will use

Frying Pan

To assemble cake, pour whipping cream into medium bowl; beat with electric mixer on medium-high speed until stiff peaks form. Fold in 1 tablespoon granulated sugar and all of the chilled Filling.

Ingredients you will need

Granulated Sugar

Whipping Cream

Equipment you will use

Hand Mixer

Bowl

Place 1 crepe in center of cake plate.

Spread thin layer of Filling on top of crepe. Top with another crepe. Repeat until you have as many layers as you want. Top cake with a clean crepe. Refrigerate cake at least 2 hours before serving.

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Spread