Stacked Crepe Cake- Part 2 in a Series

Stacked Crêpe Cake

I first was introduced to this lush and tasty crepe cake over 25 years ago while taking classes at Peter Kump's New York Cooking School. When I was looking for a new dish last fall, to spruce up a client's annual Post-Thanksgving Brunch, I reached back in the annals of my memory for this truly special occasion dish. It's elegant showstopper on a holiday brunch buffet (hint-since we're approaching Spring, it'd be great for an Easter brunch), but you don't have to wait for a party to serve it. It would be great served for an intimate supper, too, with a salad of mixed baby greens alongside.

Stacked Crêpe Cake

This crepe cake requires a bit of work, but thankfully, the work can be done in stages-and it's worth it!

Bechamel Sauce

• 2.5 ounces butter
• 1/2 cup all purpose flour
• 5 cups milk, heated
• Salt, white pepper and freshly grated nutmeg, to taste.
  

1. Melt the butter over low heat, then add the flour. Cook for 2-3 minutes, whisking continuously.
2. Add the milk a little bit at a time, whisking continuously until smooth. Continue to simmer until the sauce thickens, about 3-4 minutes.
3. Season with salt, pepper and nutmeg.
4. To hold, put a pat of soft butter on the top of the sauce, then place plastic wrap directly on the sauce over the melted butter.

The Bechamel may be made a day ahead, and reheated.

Mornay Sauce

To 5 cups Bechamel Sauce add:

• 1 1/4 cups Gruyère cheese, grated

Spinach Sauce

To 1 1/2 cup of Mornay add:

• 2 cups julienned spinach
• 1 egg yolk, lightly beaten
• Salt and  freshly ground white pepper to taste

Andalouse Sauce

To 1 1/2 cup of Mornay add:

• 5-6 tablespoons roasted red pepper, strained and  minced
  
• 1/4 cup double strength tomato paste
• 1 egg yolk
  
• 1 clove of garlic, minced and mashed to a paste with coarse salt
• 1 tablespoon parsley, minced
• A pinch of cayenne

Andalouse Sauce may be made ahead and reheated.

Mushroom Sauce

• 1 pound mushrooms, sliced and sautéed in butter
  
• 1 teaspoon flour
• 1 egg yolk, lightly beaten
  
• 1 1/2 cup Mornay sauce
  
• Salt and freshly ground white pepper to taste

Mushroom Sauce may be made ahead of time and reheated.

Stir the egg yolk into the Mornay sauce. Add sautéed mushrooms to the sauce. Add salt and pepper to taste.

For the Crepe Cake:

• You'll need 16 9-10 inch crepes*. You can stack a larger or smaller amount of crepes depending on how large and high a crepe cake you'll want. The crepes may be made ahead of time. Wrap them very well to prevent drying out.

• Mushroom Sauce
• Andalouse Sauce
• Spinach Sauce
• Mornay Sauce
  
• 1/2 cup Parmesan cheese, grated

1. Place a crepe on a parchment lined baking sheet.
2. Spread a 1/2 cup or so of Mushroom Sauce on the crepe.
3. Top with a second crepe, then spread a 1/2 cup of Andalouse Sauce on the crepe.
4. Top with a third crepe and spread a 1/2 cup of Spinach Sauce on it.
5. Repeat with remaining crepes and sauces. Finish with by spreading  half cup of Mornay sauce on the top crepe, and sprinkling with the grated Parmesan.
6. Bake in a 375 degre oven until the crepe cake is brown and bubbly.
7. To remove the crepe cake, let it cool slightly, then slide a long thin spatula under the crep cake onto a platter. Serve immediately.
   

Enjoy!

* See Crepes- First in a Series for a crepe recipe.

Related Posts: Muriel's Goat Cheese and Shrimp Crepes at IFBC NOLA