Hot Butter Rum Crepe Cake! Crepe Cakes are a new discovery, and really is it necessary to make a cake out of crepes? Yes! We love our pancake mornings, and in deciding to try crepes for the kids, I remembered an image of a crepe cake with it’s layers and layers of goodness. For the holidays a pastry creme with hot butter rum pair deliciously with these apple crepes! We used our Auntie Dana’s applesauce for the crepes and a little “pannenkoeken” or dutch pancake mix to add to tradition and meaning for our holiday!
This is a new adventure for me, as I have neither made pastry cream or crepes. The first cake was a disaster, as I used my own made up version of a crepe, which was more of a pancake and the layers were course and hard, not soft and light. So, in the second attempt, take my recommendation and stick to a traditional crepe recipe, yes they are more than just thin pancakes! This really was simple to make, especially if you take it in steps, the longest part being making all the crepes.You need around 20 crepes to make the cake, and it goes fast once you get the hang of it! You can make the crepes well in advance and they will freeze beautifully until ready to be assembled. The pastry cream can be made a day or two before as well.
If you have not made pastry cream before, be ready for a bit of a science experiment! I’ll walk you through it with a few tips on what not to do, as learned! The kids and I really had fun watching the sudden formation of a solid from a liquid as the cream thickens.
- 5 Tbsp Butter
- 1 1/2 C Flour
- 1/2 C Pannenkoken ( if available, otherwise substitute with additional 1/2 C flour)
- 3 C Milk
- 1/2 C Applesauce
- 6 eggs
- 5 Tbsp Sugar
- 1 Tsp Salt
- 2 C Whole Milk
- 2 Eggs
- 2 Egg Yokes
- 1/2 Tsp Salt
- 1 C Sugar
- 2 Tbsp “Hot Butter Rum Mix”
- 1/4 C Corn Starch
- 3 Tbsp Butter (Cold and Cut into pieces)
- 1/4 C Whipping Cream
- 3 Tbs Sugar
Crepes: Mix Flours, salt and sugar in medium bowl. Melt butter. In mixer beat eggs and add milk and applesauce, and then dry ingredients. Add melted butter and mix until just smooth. Allow to chill for at least 30 minutes or overnight. Heat medium non stick round pan over medium heat. Add approx 3 Tbsp of batter to pan and swirl to cover the entire bottom surface of pan. Wait 1-2 minutes and using hands gently flip crepe by grabbing edge. This may take a couple tries, but once you get it down will go fast! Place on plate and use paper towels or parchments sheets between each crepe so they do not stick together. When finished allow crepes to cool and then wrap in seran and place in refrigerator or freezer until ready to assemble and up to 2 months.
Filling: Heat milk and Hot butter rum mix in saucepan until very hot but not scalded. Beat eggs, egg yokes and salt at medium speed until thickened, add sugar 2 tbsp at a time until thickened and pale. On low speed beat in cornstarch until smooth, then add milk a spoonful at a time as to not “cook” the eggs. Then pour mixture back into sauce pan that was used to heat the milk and add cold butter pieces. Cook over medium heat with constant stirring using a spatula, scraping across sides and bottom. It will begin to form thick lumps on the bottom, continue scraping (this is the science experiment part!) Once mixture is fully “lumpy” switch to whisk and whisk for 5 to 7 minutes until mixture is smooth. Pour into bowl. In chilled bowl (helps cream thicken faster) of mixer beat whipping cream and sugar on high until thick peaks form. Fold into pastry cream. Place plastic wrap down into bowl touching the surface of mixture. This will keep any “skin” from forming.
When ready to assemble cake lay a crepe down on desired serving dish and add 1/4 C pastry creme mixture, then layer with remaining crepes and repeat layers. Top with extra whipped cream and sprinkle with cinnamon and powdered sugar. Enjoy!