Salted Caramel Crepe Cake

• Vegetarian

• Produce

  • 1 Strawberries

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 cup Caramel, Salted
  • 13 1/4 tbsp Granulated sugar
  • 2 tbsp Powdered sugar
  • 1 Powdered sugar
  • 1 tiny dash Salt
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/3 cup Heavy cream
  • 1 cup Heavy whipping cream
  • 1/2 cup Milk

• Liquids

  • 2 tbsp Water

Found on monpetitfour.com

Description

Directions

• To create the crepe batter, add all of the crepe batter ingredients (except the flour) into a blender. Pulse until combined.
• Gradually add the flour into the blender, one tablespoon at a time, giving the batter a quick pulse after each addition. Place the crepe batter into the fridge to rest for 1 hour.
• Meanwhile, create the caramel sauce by adding 1/4 cup of water and the granulated sugar to a heavy bottom saucepan. Give the sugar and water a stir to combine, then set the saucepan over medium-high heat. Do not stir the mixture anymore. Wait for the mixture to come to a boil and continue to simmer until it becomes a dark amber color and starts to smoke - about 7 to 9 minutes. Make sure you keep your eyes on the caramel the entire time as it can burn quickly.
• Remove the saucepan from the heat and very carefully add in the whipping cream, leaving space between you and the pan as the mixture will bubble violently. Stir the cream in until it’s completely smooth, then stir in the salt. Pour the salted caramel into a bowl to cool.
• To create the cream filling, whisk whipping cream on high speed until indentations begin to appear. Add in the powdered sugar and 1/4 cup of the cooled salted caramel; whisk until soft peaks form. Cover and refrigerate until ready to use.
• To cook the crepes, warm a 6-inch skillet over medium-low heat. To the skillet, add about a tablespoon or so worth of crepe batter; immediately move the pan from side to side to spread the crepe batter across the bottom of the skillet.
• Once the edges begin to golden, gently lift the crepe (nudging it along the edges) using a spatula, and flip over to cook for another 10 to 15 seconds. Transfer the crepe to a plate to cool.
• Once the crepes have all been cooked and cooled, begin assembling your cake. Place a crepe on your serving plate, then smooth a layer of the salted caramel cream over the crepe. Top with another crepe and then salted caramel cream. Continue this process until youve filled all the layers.
• Once youve reached the final crepe, add a dollop of cream to just the center of the crepe. Garnish with a couple of strawberries and powdered sugar.