Hey guys, it’s Ro,
and It is the weekend. I am catching up on
one of my favorite shows, Scandal, because
I love Olivia Pope!
And I’m watching Season 5, Episode 14, it’s
an episode called ‘I See You.’
Olivia Pope at the beginning of the episode
brings over this delicious signature Crepe
Cake to dinner at her Dad’s house, and Jake’s
there and his new fiancee, so there’s a
lot of tension.
But all I can focus on, is that cake!
She said it’s a 20 layer crepe cake with
the perfect amount of evenly spread pastry
cream between each layer and I’m like oooooooh!
So I thought it would be fun to do a DIY Crepe
Cake recipe this weekend.
And I’m really excited because we have never
made crepes before on this channel, so today
will be a first.
Let’s get started!
The things you will need to make the crepes
will be: 6 eggs at room temperature, 3 cups
of warm milk, 6 tablespoons of sugar, 6 tablespoons
of melted butter, 1-1/2 cups of all purpose
flour, 1/2 a teaspoon of almond extract, 1
teaspoon of vanilla extract and 1/2 a teaspoon
of salt.
Then, the things you’ll need to make the
pastry cream filling will be: 1 cup of whole
milk, 1 tablespoon of butter, 2 egg yolks,
2 tablespoons of cornstarch, 3 tablespoons
of sugar, 1/2 a teaspoon of salt, and 1/2
of a vanilla bean.
You’ll also need 2 cups of heavy whipping
cream and 2 tablespoons of sugar, to make
the whipped cream.
The first thing that we’re gonna do is make
our crepe batter, we are gonna sift our flour,
sugar and salt.
Tap-tap-tap, tap-tap-tap-tap-tap-tap!
Whisk together the dry ingredients and set
it off to the side.
Now it is time to whisk together our wet ingredients,
we are gonna start with our eggs, crack them open
into a big bowl, and whisk ‘em up.
Next we are gonna add our milk, I warmed it
up in the microwave just a little bit so that
when it’s combined with our butter we don’t
get lumps.
Almond extract, and vanilla extract.
Whisk together again until well combined.
Both of our mixtures are now ready, it is time
to combine them.
Pour all of the wet ingredients into the dry
bowl, doo-doo-doo-doo!
I like to give the mixture a quick whisk before
I use the blender.
To finish our crepe batter I am gonna be using
an immersion blender because this will make
the batter very very smooth.
And when you’re making crepes, the smoother
the batter, the better!
You can use a regular hand mixer, but these puppies,
super smooth!
Dig-uh-dig-uh-dig-uh-dig-uh-dig-uh-dig-uh-dig-uh!
They gotta be up to Olivia Pope standards,
so those are like….
Up here!
Oh crepe yeah!
Once the batter is blended cover it with a piece of food
safe plastic wrap and put it in the fridge
for a minimum of 2 hours.
This allows the flour plenty of time to absorb
the liquid and give our crepes a delicate
texture, yum-yum-yum-yum-yum-yum-yum!
Just took the crepe batter out of the fridge,
using a rubber spatula, give it a quick mix,
then take a metal spatula, nibble of butter,
1/4 cup measuring cup and a 10 inch non-stick
pan over to the stove.
Put your pan on the stove and turn the heat
to medium low, add the small amount of butter
and as it melts let it coat the bottom of
the pan.
Using the measuring cup, scoop the batter
into the middle of the pan and quickly swirl
it around in a circle to cover the bottom.
Cook until the edges are slightly browned,
which usually takes about 1 minute.
Flip the crepe over and cook for an additional
30 seconds or so.
Carefully remove your finished crepe and place
it onto a baking sheet.
And lastly, repeat this until you have 20
crepes.
Our crepes are ready, they smell delicious,
if you guys just want an awesome crepe recipe,
for the weekend, for brunching, look no further,
you can just stop here.
But I am determined, I am gonna make a yummy
crepe cake today, so I am gonna set these
off to the side and while they’re cooling,
I’m gonna make that yummy pastry cream.
Dee-dee-dee-dee-dee-dee-dee-dee!
First step to making pastry cream, in a medium
bowl, add sugar, cornstarch and salt, and
whisk together until well combined.
Next, add 1/4 cup of milk, and 2 egg yolks,
whisk together 1 more time.
Now, in a medium sized saucepan, pour the
rest of your milk, and, 1/2 a vanilla bean.
Over here I’ve got a cutting mat and a sharp
cutting knife, I’ve cut a slit down the
middle of my bean, put some pressure at the
top and scrape down.
And that’s what we want, all those seeds.
I’ve got my sauce pot with the milk and vanilla,
and my egg mixture ready, we’re gonna take
both of these over to the stove.
Turn the heat to medium and cook until scalding,
which is when little bubbles will start to
form all around the edge.
Once scalding, slowly pour the heated milk
into the egg mixture while whisking until
fully combined.
Pour this mixture back into the saucepan and
cook over medium-low heat, whisking constantly,
until it starts to thicken.
Then, remove from the heat and take it back
to your baking station.
Our pastry cream is almost done, it is fresh
off the stove, be careful, it is still hot.
Now we’re going to strain it into a large
bowl.
Ooh that smells good!
Push the pastry cream through, this helps
give it a nice smooth texture, and catch any
big chunks.
Then add your butter, this is gonna make it
nice and shiny.
Mix together using a whisk.
The pastry cream is ready, but it has to cool
to room temperature.
We don’t want it to develop a skin on the
top, so I have plastic wrap here to put on
the top to touch.
Instead of covering the bowl, we cover the
top.
Then set it off to the side, while we make
some whipped cream.
Making whipped cream is easy, in a medium
sized bowl, pour in your heavy whipping cream
and sugar.
Then using a hand mixer, mix together until
stiff peaks form.
Whipped cream is ready, pastry cream has cooled,
we are going to fold them together, starting
with just one little scoop of whipped cream first.
Folding is really easy, you just scoop underneath,
fold over, and then turn the bowl.
This helps the two mixtures get used to each other,
before you add the rest.
Once again, gently fold together until well
combined.
We’ve made our crepes, we’ve made our
pastry cream, now it is time to assemble our
Crepe Cake!
Choose whatever dish you’d like to serve
your cake on, I chose a white cake plate that
looks like the one from the episode of Scandal,
because I want it to look as similar as I
can.
To assemble our cake, pick up one of these
little guys, place it into the center, then
scoop a dollop of cream, place it into the
center of the crepe and then spread it out
to the edges.
Doo-doo!
First layer complete, nineteen more to go!
Whew!
Just keep repeating this process until your
cake is 20 layers.
Ta-da!
Here is the signature 20 Layer Crepe Cake
from the TV show Scandal, it turned out amazing!
It looks delicious, I already cut myself a
slice.
I think Olivia Pope would approve because
each layer is lined with just the perfect
amount of pastry cream.
I’ll be posting lots of pictures and the
recipe on RosannaPansino.com, Instagram, Facebook
and Twitter, so you can check them out there.
And, if you guys make this Crepe Cake, or you just
make some yummy crepes with the recipe, please
take a picture and send it to me, I love seeing
your baking creations, it just makes me happy!
It makes my day!
I hope you guys enjoyed the recipe and you
have a good weekend, bye-bye!
I’m so fancy today, I got a little red wine,
like Olivia Pope.
Oh yeah, oh my gosh!
Mmmmm!
Mmmm-mmmm-mmmm-mmmmm!
Hello weekend!
I’m throwing a Netflix party for myself
today, and you’re invited and you’re invited!
Come on team!
Bye you guys!
