Crepe Cake Recipe

In a large mixing bowl, whisk milk, eggs, vanilla, and sugar together. Sift flour and salt; whisk into milk mixture until well combined. Whisk in meltedbutter. Pour through a mesh strainer over a large bowl, discarding lumps. Cover; rest one hour or overnight, chilled.

Meanwhile, make Pastry Cream: In a pot over medium heat, whisk milk and half the sugar until simmering. In a large bowl, whisk remaining sugar, rice flour,salt, eggs, and egg yolks until light. Gently pour a ladleful of hot milk intoegg mixture while whisking vigorously to prevent eggs from cooking. Ladle more milk into mixture until warm. Pour warmed egg mixture into pot.

Cook while whisking until thickened, about 5 minutes. Transfer to a large bowl; whisk in butter, white chocolate, and vanilla until melted. Press plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled.

Stir crepe batter. Add more milk if too thick. Heat a nonstick 6-inch frying pan over low heat. Lightly brush butter onto nonstick pan surface. Once hot, hold the pan and pour in 1/4 cup crepe batter. Immediately swirl to coat pan's surface. Let cook until edges of crepe begin to brown, about 1 minute. Using a spatula, flip crepe (cooked side will have lace-like pattern). Cook another 30 seconds before transferring to a wire rack to cool. Repeat with remaining batter.

To assemble: on a 6-inch cake round, place one crepe lace-side up. Brush with calamansi juice and spread pastry cream. Repeat with remaining crepes. Chill until ready to serve. Serve with strawberries and powdered sugar.

 

Recipe originally published in the May 2015 issue of Good Housekeeping Philippines.