Looking for a centerpiece dessert for July 4th? This crêpe cake layers red-tinted crêpes with a creamy white chocolate filling. Stack the many crêpe layers with thin layers of filling, then finish with a lightly sweetened whipped cream and top with red, white and blue nonpareils. Be sure to refrigerate the cake overnight before topping to ensure you get a clean slice.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 1 hr 15 min |
| Yield: | 10 servings |
Ingredients
- 1 1/2 cups milk
- Zest of 1 lemon, removed with a vegetable peeler
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg plus 1 egg yolk
- 4 ounces white chocolate, finely chopped
- 1 3/4 cups cold heavy cream
- 3 tablespoons confectioners’ sugar
- Red, white and blue nonpareils, for topping
- 1 1/2 cups all-purpose flour
- 3 large eggs
- 2 cups milk
- 4 tablespoons unsalted butter, melted, plus more for the pan
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons red gel food coloring
Instructions
- Make the filling: Heat the milk and lemon zest in a saucepan over medium heat until simmering. Meanwhile, whisk together the granulated sugar, cornstarch, vanilla, whole egg and egg yolk in a medium bowl until smooth. While whisking, pour the hot milk mixture into the sugar mixture; whisk until smooth, then pour the mixture back into the saucepan. Reduce the heat to medium-low and cook, whisking constantly, until the filling comes to a boil and is very thick, about 4 minutes. Add the white chocolate and stir until melted. Remove from the heat and strain the filling through a fine-mesh sieve into a medium bowl, pressing it through with a rubber spatula. Press plastic wrap directly onto the surface and refrigerate until set and cold, at least 1 1/2 hours.
- Beat 1 cup heavy cream and 2 tablespoons confectioners’ sugar with a mixer until stiff peaks form. Stir one-quarter of the whipped cream into the cold filling, then gently fold in the rest. Refrigerate the filling until set, at least 1 hour.
- Meanwhile, make the crêpes: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender and blend until smooth, scraping down the sides. Add the food coloring and blend to combine. Let sit 1 hour.
- Heat a 10-inch nonstick skillet over medium heat until hot. Lightly brush with butter, then pour in 1/4 cup batter; quickly tilt and swirl the pan to coat the bottom. Cook until the underside of the crêpe is dry and the top is firm, 1 minute. Flip and cook until dry on the second side, 30 seconds (do not let the crêpes brown). Invert onto a parchment-lined baking sheet. Repeat to make about 15 crêpes, stacking them as you go and buttering the pan as needed.
- Put 1 crêpe on a platter and spread to the edge with a scant 1/4 cup filling. Repeat with the remaining crêpes and filling, ending with a crêpe. Refrigerate the cake overnight.
- Make the topping: Whisk together the remaining 3/4 cup heavy cream and 1 tablespoon confectioners’ sugar in a large bowl until soft peaks form. Spread on the cake. Top with nonpareils.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 478 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 9 g |
| Cholesterol | 159 mg |
| Sodium | 147 mg |
Reviews
Red, white, and no blues
Love @ first nite
Very fun cake to make – Let them eat Crepes!
Patriotic Stars and Stripes Cake
Peetrish58
My suggestion is Patriots Victory
My suggestion is Patriots Victory
Red, white and crepe!
“united crepes of america” is my name submission
“Layers of American Deliciousness”
No I’m going to try it . Wholly crepe! Is my suggestion
I just love anything crepes, so loved this. My name for this dish is Oooh La La Crepe Celebration Gateau. (gateau-French for cake) You probably know that though. The touch of lemon was great and thanks for a good crepe recipe .