Again, my inspiration was from Girl in a Food Frenzy’s post on Crepes. But this time, I decided to make them without the buckwheat flour. I wanted them more sweet, less savoury, and have more of a cakey quality. So I decided to look through my The Beautiful Cookbook: France, which had a recipe for Crepes Suzette.
I think someone somewhere has done the same thing that I’ve done, but I totally wanted a tasty, easy and ridiculously yummy cake to serve on Olympics Opening night…which just happened to be an impromptu celebration of another friends’ birthday.
So, I knew I wanted berries, I knew I wanted Nutella, and I knew I wanted Pastry Cream. So, all three were combined. And it was to die for my friends. Truly, to die for.
Fairly easy to make, even better to eat, here’s the recipe for this simply exquisite “cake”:
For the crepes:
1 cup all-purpose flour
2 cups milk
1 tsp sugar
3 drops vanilla extract
1 tbsp vegetable oil
For the pastry cream:
1 1/4 cups whole milk (or 2%)
1 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup white sugar
2 tbsp flour
2 tbsp cornstarch
1/2 tbsp liqueur (grand marnier, kirsch etc)
1 cup Nutella or melted milk chocolate
3 cups mixed berries, such as strawberries (sliced), raspberries, blackberries, blueberries and currants
Powdered Sugar, for dusting
To make the crepes:
Mix all the ingredients and whisk vigorously, let rest for 30 minutes to an hour.
In the meantime, make the pastry cream. In a medium, thick bottomed sauce pan, heat the milk and vanilla bean until just boiling. In a large heat proof bowl, mix the eggs, sugar, flour and cornstarch. When the milk is hot and just about to boil, pour into your egg mix and whisk continuously so that the eggs don’t curdle. Pour all the milk in a slow stream and keep whisking until done. Then pour the mixture back into the saucepan and heat until it boils, always mixing, until it thickens. When it has thickened, take off heat and keep whisking for another minute or so. Add the liqueur. Take out the vanilla pod and reserve covered with plastic wrap until using.
If you are using milk chocolate, melt in a double boiler.
Separate about 1/3 cup of pastry cream.
Mix the Nutella (or melted chocolate) into the large bowl of pastry cream.
In a large sauté pan, heat a good knob of butter until it melts, then wipe away with some kitchen paper. Add a ladle of crêpe batter, and swirl it around so it covers the whole pan. Cook for about 40 seconds, and with a spatula lift off and cook the underside, 30 seconds more. Continue to do this with all the batter.
To make the cake:
Layer nutella pastry cream and strawberries on a crêpe, top with another crêpe, and continue to do so until you don’t have any crepes left. On the last crêpe, top with the 1/3 cup of pastry cream (without chocolate) top with the mixed berries and currants. Refrigerate for at least 20 minutes, and just before serving, dust with powdered sugar.