Chef:

Jenny
Jenny

Have you seen the photos of crêpe cakes and thought to yourself that they look gorgeous but are too difficult to make? We are here to prove to you that it is easy and doable, especially if you make a large batch of crêpes and keep them in the freezer for later use. This cake is layered with a spiced maple whipped cream and Bakery on Main’s Grain-Free Maple Vanilla granola for a pleasing crunch.

Recipe

Servings: 1 – 8-inch cake

Prep Time:    20  minutes

Cook Time:   35   minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients:

Ingredients for the crêpes

  • 3 1/3 cups all-purpose flour
  • 3 tablespoons maple syrup
  • 1 1/4 teaspoons salt
  • 3 3/4 cups whole milk, plus more as needed
  • 8 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 4 tablespoons (55 grams) unsalted butter, melted and at room temperature, plus more for cooking

Ingredients for the filling

  • 1 ½ cups heavy cream
  • 3 tablespoons maple syrup
  • 1/4 teaspoon ground ginger
  • 1 ¼ cups Bakery on Main Grain-Free Maple Vanilla granola, in small crumbles
  • kosher salt, to taste

Procedure:

  1. Make the crêpe batter by combining all of the ingredients in a blender and blending on high until completely smooth. Alternatively, you can whisk all of the ingredients together in a large bowl until smooth. Refrigerate the batter for at least 30 minutes, or up to 24 hours.
  2. Make the filling whisk the cream, syrup, ground ginger and a pinch of salt in a large bowl until it reaches stiff peaks (cool whip consistency). Chill until you are ready to build the cake.
  3. Cook the crêpes: Heat an 8-inch crêpe pan over medium heat with a small pat of butter. Once the butter has melted add a scant ¼ cup of the batter to the pan, immediately picking up the pan to swirl the batter evenly around. Cook until the edges are lightly golden and the top has turned opaque, about 45 seconds to 1 minute. Use a fish spatula or offset spatula to flip and cook for an additional 30 seconds before transferring to a plate. Repeat until you have 30 crêpes, using a piece of parchment or wax paper between each crêpe to prevent them from sticking together.
  4. Once the crêpes have cooled, build the cake. Place one crêpe on a plate and spread a thin layer of the whipped cream evenly to the edges. Sprinkle with some of the granola crumbles before layering another crêpe on top. Repeat until all of the crêpes have been used.
  5. Refrigerate for 1 hour or up to 24 hours to allow it to set before serving. Serve with any leftover whipped cream and granola crumbles.