Gâteau de crêpes
Tea
This recipe is a standout from A Boat, a Whale & a Walrus by Renee Erickson with Jess Thomson. From the book: <br />"You need two things to make a crêpe cake, which consists of about 30 layers of classic French crêpes stacked with thin smears of good orange marmalade: time and patience. To simplify the process a bit—and to avoid rushing when I’m layering the crêpes with the marmalade—I often make the crêpes a week ahead and freeze them between layers of waxed paper, well wrapped in plastic wrap. I let them thaw in the refrigerator for at least a full day before assembling the cake. You can make any size crêpes you wish. Obviously the larger the pan, the fewer crêpes, but note that smaller crêpes mean a taller, more impressive cake. <br /> <br />Note: Cooking crêpes is an art that a cook improves upon each time the pan is used; don’t expect the first crêpe to be perfect. You may need to thin or thicken the batter or adjust the heat as necessary; the crêpes should be lightly browned and just thick enough to hold together when you transfer them to the plate. The beauty of this cake is that even the ugly crêpes can be used. About six crêpes into the process, I usually start watching a movie." <br /> <br />(c) 2014 By Renee Erickson with Jess Thomson. All rights reserved. Excerpted from A Boat, a Whale & a Walrus: Menus and Stories by permission of Sasquatch Books.
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