The inspiration to make this cake came from a BuzzFeed Tasty recipe video — you know, the ones where they make everything look effortless. Well let me just say, this recipe should have come with a disclaimer stating “previous crepe experience strongly advised”. Me, never before having made a crepe in my life, decided this would be a fun challenge. What I didn’t consider is that I should have DOUBLED the recipe, in order to practice a few crepes first; I was not prepared for the crepe casualties that would ensue (there were four).
First, I made the whipped cream and set it in the fridge to cool (a simple whip of heavy cream, vanilla, and powdered sugar). Next, I made the crepes. (Note: if you never made crepes before, I highly recommend doubling the batter so that you can practice a few first; if you end up with too many, freeze them or give them away). I don’t mean to make it sound intimidating, but if you haven’t made them before, let me give a couple pointers that I learned the hard way:
- Yes, the batter is supposed to be watery; don’t worry, you didn’t ruin it.
- Make sure the pan is non-stick and is hot enough when you put the batter in — medium high, so that you see bubbles right away and a little steam when you pour in the batter
- Not just any spatula will do.. make sure it’s one of those thin metal icing spatulas
Pile the crepes on a plate as you make them and put them in the fridge to cool for at least an hour; I can’t stress enough that the crepes NEED to be cold to assemble the cake!! In hindsight, this is total common sense; something about those videos makes the recipes look like they’re foolproof, so I just started assembling things immediately like the video shows. If the crepes aren’t cold, the whipped cream will run. So again, make sure BOTH whipped cream and crepes are COLD!
Once everything is cooled, the assembly is the fun part. Layers those babies up with whipped cream and don’t worry for a second about neatness; you’ll cover it all up later. When you’re out of crepes, it’s time to make the ganache. You want to make this at the last minute so that it’s thin enough to flow over the entirety of the cake, then you can spread it. Sift powdered sugar on top if you want; it makes for a pretty garnish. Refrigerate it for 30 minutes to let the ganache set up a bit; slice it up and love every bite of it! Last but not least, make someone else do the dishes 🙂