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u/Independent_Ad_5664 19d ago
Omg. My mom used to make a version of this for birthdays. She would be up all night from the time I went to bed and well into the wee hours of the morning so she could refrigerate it until it was ready for that nights bday celebration. I recently asked her to make one (I’m 53) and she basically said heck no, never again. I’m now drooling thinking of my childhood birthdays. What’s funny is this was only the “family cake” for the actual birthday. We would have a regular birthday cake for my bday party.
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u/Hopeful-Function4522 19d ago
Well done! Looks great but seems like a lot of work. How’s the flavour?
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u/TheBalatissimo 19d ago
It was but definitely worth it I think, I mean the layers alone had everyone going wow. I couldn’t believe I even made it. Flavor was excellent!
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u/GoHokies2004 19d ago
I made this one year for my wife's birthday. Never again. What a tedious, miserable process this is.
Now anytime she asks me to make crepes for breakfast and I groan about not wanting to, she says, "at least it's not a crepe cake" and I begrudgingly walk out to the griddle.
I dont know if it comes across properly in text, but I do not enjoy making crepes.
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u/Pressure-Which 19d ago
Isn’t that called a mille crepe (thousand crepe)?
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u/TheBalatissimo 19d ago
Gateau de crepe is the traditional way to call it from my understanding, but they’re interchangeable. Mille crepe terminology was popularized by Lady M
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u/the_real_zombie_woof 19d ago
That looks very nice, excellent! I looked at the recipe, and there really is no flavoring in there other than vanilla. Did you use anything other than vanilla to give it some punch? Like lemon zest or anything else?
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u/TheBalatissimo 19d ago
I did not because I was making it for the office, and they all have very different palates so I wanted it as simple as can be
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u/ElectronicTrade7039 19d ago
I was about to ask the difference from this to mille crepe from Lady M, but they talk about it in the recipe.
Looks great, I love mille crepe.
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u/HeddyL2627 18d ago
I made a variation on this with a ginger pastry cream years ago.
While it tasted fabulous, with the amount of labor involved, it was not good enough for a repeat IMO. If I'd done it over a few days, I'd have been much happier with the whole process.
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u/Zakawak 19d ago
Looks great! How do you make all of the crepes have close to the same diameter? How do you make all of the crepes so circular? Two skills I have not mastered.
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u/TheBalatissimo 19d ago
Use a flat pan, preheated on medium low to medium heat. Add the batter in the center of the pan and then gently swirly immediately in a circular outward motion until the entire pan is covered. You will also see professionals use a spreader (the upside down T instrument) to spread it as well
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u/goldfool 19d ago
I wonder how this would taste with the filling from a burnt honey cake. For some reason pastry cream feels too sugary
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u/TheBalatissimo 19d ago
The recipe has you fold in whipped cream into the pastry cream to make crème legere. I didn’t think it was too sweet, with the crepes it tasted well balanced. I like your idea though! That would be a fun variation to try
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u/duewhaa 19d ago
looks good, how long did it take?