Comments on: gateau de crepes

By: deb

deb — Fri, 19 Mar 2010 02:21:40 +0000

You can use any other liqueur you like — grand marnier might be good, too.

By: Katy

Katy — Fri, 19 Mar 2010 00:04:37 +0000

Deb, hi! Love your website/food/wit :) Quick question — if I don’t have Kirsch readily available, what can I substitute for it? Or should I suck it up and go purchase a bottle of it? I appreciate your feedback. Thanks!

P.S. Used your recipe for browned butter crispy rice treats to make two 9-inch cakes for my “I don’t really like cake cake” boyfriend’s birthday. Used marshmallow fluff between the two layers, which had an amazingly elegant dribbly (a not so elegant word) effect on the finished product. The cake was a hit, and Matt has now said he never wants a traditional cake again!

By: ellina

ellina — Thu, 11 Mar 2010 17:27:45 +0000

Hi Deb! My birthday’s tomorrow, and I baked this cake today. I didn’t have the strength to make the crepes and assemble tomorrow, so I did everything in one go. i just let the batter sit for about 20 minutes, while I got on with the pastry cream. I didn’t sieve it, because it hadn’t curdled, and I felt the extra step wasn’t worth the washing up! Also, I had no vanilla beans, so I used some homemade vanilla extract both for the pastry cream (after I’d let it cool a little), and the heavy cream. Browning the butter for the crepes was totally worth it, and even though the crepes contained 6 whole eggs, their smell was awesome! I assembled the cake as soon as everything was ready, and it worked out fine. Of course, I didn’t manage to keep the edges as clean as you did, but that’s what homemade is all about, right? Thank you for a great recipe, Deb, keep up the good work please!

By: Jeniyo

Jeniyo — Sun, 31 Jan 2010 04:18:02 +0000

hello. i’m back to report that this is really good! i’m very much into layers these days. Next, Dobos torte! Thanks Deb!

By: JENI

JENI — Fri, 29 Jan 2010 22:05:30 +0000

i made the batter and the pastry cream last night. my pastry cream took longer to cook and thicken.. the suddenly it came together and became a thick pudding mass, the thickness is between a choux and jello pudding. is that right?

i’ll beat this in room temp and fold in the cream tonight to see if this works…

By: Melanie

Melanie — Tue, 26 Jan 2010 07:07:39 +0000

I have a crepe cake recipe from a little pancake cookbook I bought in Australia when I studied abroad there! The crepes are stacked with filling as in this recipe, but it’s a simple sour cream filling. Then the “cake” is briefly baked, and dusted with powdered sugar. I always thought it was such a funny little recipe; the one time I made it was in my younger days after spending all night at a club for a techno concert – it was the perfect indulgence :). I’m so tickled to find that someone else has found (and enjoyed) a similar recipe!

By: Natalia

Natalia — Thu, 17 Dec 2009 03:17:05 +0000

These crepes are awesome! I just used the crepe recipe and made sweet crepes, and they are delicious, I could eat them plain!

By: Andy

Andy — Sat, 17 Oct 2009 04:02:56 +0000

I made this for my wife’s birthday. Rave reviews all the way around – the look, the taste, the texture. I used vanilla extract instead of a bean – hard to know if you could tell the difference. I got some Kirsch for the filling. Next time I’d make half the whipped cream/pastry cream without it and half with and see if I could taste a difference. I’d say the cake serves about 10 – five of us polished off half the cake no problem.

By: Emily

Emily — Mon, 11 May 2009 00:58:05 +0000

Well, I made it and it was pretty good. However, I should have taken a closer look at the recipe because 6 eggs + 6 egg yolks? *gasp* But the cake turned out fine, the screwed up crepes were yummy, and I still have a bowl of leftover whipped…custard…cream, or whatever you call it. It was also super filling, from the many, many layers.

By: Christopher

Christopher — Sat, 09 May 2009 04:08:17 +0000

@Emily
Use the vanilla extract in the milk when you bring it to a boil (same place it says yo use the bean just substitute it at that point.).
Kirsch is a cherry brandy. You can also get it in a liqueur form. Kirschwassen is the full name. It translates to cherry water. Good stuff. In this recipe it is used to add flavor, but I think you would be fine without it.

@Deb. Love this recipe! Made it for my mom for mother’s day
Thanks for posting it!