Crepe Day 2025 is on Sunday, February 2, 2025: Does anyone have a tried and tested crepe cake recipe?

Sunday, February 2, 2025 is Crepe Day 2025. Crepe Recipes for a Healthy Pancake Day Treat! Unfortunately, crêpes are not

Celebrate Crepe Day (instead of Pancake Day) with a crunchy, slim, French-style crepe-- we advise the classic lemon-and-sugar strategy, yet why not go bananas and experiment?

The Real Crepe Cake

For the crÃªpes batter:

6 tablespoons butter

3 cups milk

6 eggs

1 1/2 cups all-purpose flour

7 tbsp. sugar

Pinch salt

vegetable oil

The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

For the vanilla pastry cream:

2 cups milk

1 tbsp. vanilla extract

6 egg yolks

1/2 cup sugar

1/3 cup cornstarch, sifted

3 1/2 tbsp. butter

Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.

To assemble the cake:

2 cups heavy cream

1 tablespoon sugar

3 tablespoons Kirsch

icing sugar (optional)

Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.

Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Batter adapted from ”Joy of Cooking.” Pastry cream adapted from ”Desserts,” by Pierre Herme and Dorie Greenspan. Serves 10.

Crepes????

To prepare :

Turn the batter. Heat a non-stick pan, put a light knod of butter in

(swirl the pan to distribute the melting butter ; the pan must be hot

enough to hear the butter fry but not too hot for the butter must not

get brown !), pour a small laddle of batter on the pan while swirling it

to distribute the batter evenly (this is the important trick !).

Don't forget crepes must be very thin ! Cook until golden brown, turn

the crepe upside down and cook the other side the same way.

Put it in a large plate, stuff it and fold it into 4, or roll it.

Do that again for each crepe.

mothers day brunch crepe ideas?

Chocolate hazlenut Fruit Crepes:

INGREDIENTS

1 cup chocolate hazelnut spread

4 Crepes

4 bananas, sliced

1 (7 ounce) can pressurized whipped cream

DIRECTIONS

Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

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Also, nuts that are halved. bananas, caramel, whipped topping, etc.