The Crepe cake has been quite fashionable so I thought of giving it a shot over the holidays. This took patience and a whole afternoon to prepare, it was repetitive but oddly satisfying. Ladle and swirl, wait and flip, remove and cool – on repeat.
Time passes quickly when you’re concentrated on the task at hand – for me that was swirling crepe batter into a pan, trying to make it as thin as possible while ensuring the crepe didn’t tear when flipped. Making the crepes alone took me 2 hours especially since I was only using one pan. As someone who’s task-orientated, it’s satisfying to see the batter mixture dwindle down and watching the stack of crepes pile up.
The pastry cream I had prepared was not exactly the smooth custard I had expected and it housed little chunky clumps. But in the spirit of making-do, they were layered on anyhow.
The cross section shows the unevenness of pastry cream between the layers – much improvement needed here! But now that I’m armed with my angled spatula, spreading pastry cream in layers is now a very real possibility.
– Recipe from The Little Epicurean