Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
OT: Mille Crepe Cakes are awesome (for your Valentines Day consideration...)
That's it!
(apologies for the fork...)
Vanilla Mille Crepe Cake with Powdered Sugar and Ligonberry topping
=== Crepes
Now for the hard part. Crepes. Never tried to make crepes before.
Next time I see 3 YouTube How-To videos that all start with, "This is easier than you think..."
I'll just back away slowly. Figuring out this technique had me muttering under my breath for at least 30 minutes.
2 challenges to overcome:
1) Finding a good recipe.
First recipe I tried was from Canyon Ranch. OK but not great. Separated during the overnight batter rest.
Second recipe I tried was from Dorie Greenspan's book at Barnes & Noble. SO much better than the Canyon Ranch recipe. It figures - Dorie Greenspan is such a master at desserts.
Recipe is similar to the one linked from this page. I did not add any citrus zest or alcohol. Didn't want any extra flavors interfering with the pistachio cream and vanilla cream. However, I'd suggest tracking down Dorie Greenspan's book at a Barnes & Noble to get that recipe.
http://www.eatlivetravelwrite.com/2014/02/french-fridays-with-dorie-butter-and-rum-crepes/
2) Mastering the technique of making crepes
These were my first 6 crepes. Gah! Bottom right was the only good one.
=== Pastry cream and Cake assembly
The easy part is making the pastry cream. The fun part is assembling the cake.
I used the pastry cream recipe from AllRecipes.com because it was the most reviewed.
http://allrecipes.com/recipe/76043/pastry-cream/
Pastry Cream 5 stars, 322 reviews
Cake assembly. Remember to save your prettiest crepe for the top layer.
I used 20 crepes of 6" crepes per cake.
--------- Chill for at least 8 hours
If you eat it right away, it's just as delicious but the cream doesn't stay put as well.
Chilled at least 8 hours, it's perfect.
I became carried away with the assembly and forgot to leave the top crepe "blank" on the Pistachio cream mille crepe cake. My intention was to sugar-singe (like creme brulee) the top of that one.
Comments
-
Great looking dessert!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Looks good!
-
Thank you @blukat , @blind99.
Crepe making is a great application for a carbon steel pan.
For 6 inch crepe cakes, the 8.5" version of this carbon steel pan is what I'm using going forward. Need the lower sides in order to not accidentally fold a crepe corner over when flipping.
http://www.amazon.com/gp/product/B001VH6UX2?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00
Ignore that silly wooden rake thing. You just need to swirl the batter quickly in the pan for 6 or 9" crepes. For huge crepes you'd need it.
Actually... the ideal setup for fast crepe making would be that carbon steel skillet + a blackstone griddle. That way, you could flip directly over & out of the skillet onto the blackstone for 15 seconds on the other side. Not into the same skillet.
-
Thanks for the tips. I used to make them in a Teflon skillet and that worked well. I found the crepe recipe in Julia's kitchen wisdom and it worked great.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum