I’d never made a crepe before let alone 20 something. But I stumbled upon this recipe and in a moment of insanity decided to make it for a lab dinner. You see I rarely make recipes for potlucks that I haven’t tried yet. I am always mortified that I will 1) mess something up or 2) the recipe will taste bad and it will reflect poorly on me. But I figured anything with pastry cream and crepes had to be amazing. And it was.
The cake was a big hit. The crepes were moist, but not soggy, and the vanilla really came through. The strawberries were a nice fresh touch. (I debated whether I was going to torch it or top it with fruit. Next time…) Everyone thought it was delicious and was impressed by the sear magnitude of crepes. (I was a little less amazed as I had to stand over the stove for a little under an hour flipping crepes.) They were so fixated on the layering, no one seemed to notice the crepes were all different sizes. Maybe I should have trimmed them.
Was it worth it? Yes and no. On the upside the cake is certainly a crowd pleaser. Also, I am now confident I can in fact make crepes. However, I am not sure that crepe cakes are really my thing. I am more of a savory as opposed to sweet crepe person. Also, I think a simple shortcake or pound cake with strawberries and whipped cream tops crepes and pastry cream any day.
The recipe can be found here at Smitten Kitchen.