Salted Caramel Crepe Cake- Homemade crepes layered with salted caramel pastry cream topped with fresh whipped cream and generous drizzles of homemade salted caramel
- 16oz (2 cups) Half & Half
- 8 Tablespoons Granulated Sugar
- Pinch of Salt
- 5 Large Egg Yolks
- 3 Tablespoons Cornstarch
- 2oz (4 Tablespoons) Unsalted Cold Butter (Cut into 1/2 inch pieces)
- 1 Tablespoon Vanilla Bean Paste
- 4oz (1/2 Cup) Homemade Salted Caramel or store bought salted caramel
- 10oz All Purpose Flour
- 1/2 Teaspoon Salt
- 1 Tablespoon Granulated Sugar
- 16oz (2 Cups) Half & Half
- 6oz Water
- 5 Large Eggs
- 2oz Unsalted Butter
- Stick of Butter
- 10oz Heavy Whipping Cream
- 3 Tablespoons Powdered Sugar
- 2oz Homemade Salted Caramel or store bought salted caramel for Drizzling
- In a large heavy bottomed pan cook the half & half with 6 tablespoons granulated sugar over medium heat until the mixture is simmering, not boiling
- In a medium bowl whisk together the egg yolks. Add remaining 2 tablespoons sugar and finally add cornstarch whisking until pale yellow.
- When half and half is warmed, slowly whisk a small amount into egg yolk mixture to temper eggs. Slowly add remaining half & half mixture until fully combined, then transfer mixture back to saucepan cooking over medium heat whisking continuously. Cook until mixture has thickened and a few bubbles burst. Take off heat and add butter and vanilla bean paste. Pour into container and cover with plastic wrap pressed up against the cream to prevent a skin. Chill for 1 hour in fridge and 1 hour in freezer or make up to 48 hours ahead of time and chill in fridge.
- Before cake assembly add salted caramel to pastry cream and fold in until no streaks remain.
- Place a 9-10 inch skillet over medium-low heat while you prepare the crepe batter.
- In a medium bowl whisk together flour, salt and sugar. Set aside.
- In another bowl whisk together half and half, water and eggs. Add half of the mixture to the flour mixture, then add melted butter and finally remaining half & half mixture. Making sure no lumps remain.
- Using a stick of butter lightly coat the pan wit butter. Then pour 2 oz (1/4 cup) of batter and swirl pan so the complete bottom of the pan is covered. Let it cook for a minute or two until the top is dry then flip and cook for another minute. Make sure to adjust temperature depending on how your crepes are cooking, every oven is different. My crepes cook best just under medium. Every 2-3 crepes I grease the pan with the stick of butter ( I did not use the full stick but its easiest to use a stick). Once the crepe is fully cooked set it on a wire rack of cool completely.
- Place 3 crepes on serving platter then place 2 tablespoons of pastry cream then place one crepe then 2 tablespoons pastry cream every few crepes add 2-3 between the pastry cream for stability. Once you have used up all the crepes and pastry cream wrap in plastic and chill 4 hours or overnight.
- Before serving in the bowl of an electric mixer fitted with whisk attachment whisk heavy cream and powdered sugar until stiff peaks. Spread on top of crepe cake and drizzle with salted caramel. Store in fridge.