We'd learn how to whisk the ingredients and in what order, and how to tell by sight and touch when the batter was ready to use. Once it was finally in the pan, my dad would show us that once bubbles start to form at the surface, it was time to flip the crepe. And one they were on the table, we'd roll them into little burritos filled with all sorts of fruit and chocolate, and devour them happily.
One of the biggest challenges with making crepes growing up, was learning how to flip them. I'm far from swift and agile, so trying to flip a giant pancake over one-handed in a pan took a bit of practice. There's a certain flick of the risk that you need to be able to have, that just wasn't happening for me for a few years. Thankfully, practice does make perfect, at least with crepe flipping!
Isn't it just beautiful?
This cake is so stupid easy to make. After making all of the crepes, I let them cool off, and worked on a bourbon whipped cream to spread between the layers. Everyone loves bourbon right?
The best part about making whipped cream is that there's minimal work involved. And as if you guys haven't noticed, the basic recipe is always tucked in my arsenal. Just pouring 2 pints of heavy whipping cream, and 3 tablespoons of sugar into a mixer on high does the trick. Unless you're like me and want something a little extra...mmm bourbon.
I wanted to create a little bit of an ombre effect on the inside too, so I began to add a bit of cocoa powder to the mixer with each layer I was adding. And it created this subtle coloration in the cream that looks beautiful!
Have a great Sunday evening everybody, and happy eating!
Makes one 18 layer cake
3 cups all-purpose flour
4 teaspoons salt
4 cups of whole milk
6 large eggs
1/2 cup sugar
3 tablespoons cooking oil
2 teaspoons vanilla extract
2 pints heavy whipping cream
3 tablespoons powdered sugar
1 tablespoon your choice of liqueur or alcohol (optional)
1 teaspoon vanilla extract
3 tablespoons cocoa powder (and extra for the top layer if desired)
Preheat stovetop burner on medium heat and spray 10 inch pan with nonstick cooking spray
1. In mixing bowl using a whisk, or in a stand mixer, combine all wet ingredients on medium speed using whisk attachment. Sift flour and salt together, and slowly add it to the wet mixture, still mixing on medium speed until it becomes smooth.
2. With a large ladle, scoop batter onto pan, and rotate pan until covered with batter. Let cook for about 2 minutes, keeping a close eye to watch for bubbles to come to the surface, then using a flat spatula, or man power, flip and let cook another 2 minutes or so. Remove from pan and place onto plate to cool. Do this until the batter is gone.
3. For the whipped topping, put heavy whipping cream into stand mixer, or using your handheld, mix on high speed for 5 minutes, or until it begins to thicken. Add powdered sugar, and remaining wet ingredients. To create the ombre effect within the cake, add a tablespoon of cocoa powder to the initial thickened cream. Begin to assemble cake by layering crepes, and cream. To darken, add another tablespoon of cocoa powder, and so on until all of the layers are stacked. Using a sifter, dust the top of the cake once "frosted" with remaining cocoa powder if desired.
4. Refrigerate for 1-2 hours before serving, or serve immediately!