buckwheat crêpe gâteau

Sometimes, when you’re feeling particularly overwhelmed by the challenges the universe has decided to throw your way, there’s really not much you can do but bake a cake. I won’t elaborate on the details because these types of details aren’t fun for anyone, but I trust you’ve all been to a similar place. A place where there is nothing you can do but put one foot in front of the other, and bake a cake.

Fortunately, I’ve got a slew of cakes for the baking. There’s Jordan’s favorite chocolate cake, there’s a perfectly citrusy loaf cake, there’s my Nonnie’s carrot cake, and now there is this cake. A cake made of crepes. Mostly it just looks pretty, but let’s not discount how a pretty thing can lift the spirit.

It can.

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Buckwheat Crêpe Gâteau
For the crepes
1 cup buckwheat flour
1/2 cup all-purpose flour
2 eggs
2 1/2 cups milk
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla

Whisk together the flours, eggs, milk, salt, sugar and vanilla. Let the batter sit in the fridge for 2 hours or overnight. Once the batter has rested, heat a nonstick sauté pan over medium-low heat. When the pan is hot, pour in about 1/4 cup of batter. Swirl the batter around the pan by tilting the pan, first to the right, then towards the back, then to the left, then to the front. Let the crepe just hang out there for a few minutes, don’t poke at it, don’t try and peak—both of these will result in a sad, probably ripped, subpar crepe. Be strong, resist the temptation.

When the batter has formed thin skin and there are bubbles throughout, use a spatula to coax up the edges. Then, using your fingers or a spatula, flip the crepe. Let it cook another 30 seconds or so and repeat with the rest of the batter. Cool the crepes before assembling the cake.

For the cream filling 
1 cup heavy cream
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons powdered sugar
1 teaspoon vanilla
a pinch of salt
maple syrup for drizzling

In a large bowl or the bowl of a mixer, combine the cream, cinnamon, nutmeg, powdered sugar, salt and vanilla. Whisk until a fluffy cream forms.

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To assemble the cake, put a crepe on a large plate. Spread a thin layer of cream and top with another crepe. Repeat until you’ve used all of the filling and all of the crepes.

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To serve, cut into slices and drizzle with maple syrup. It’s good for dessert. It’s even better for breakfast the next day. Dessert for breakfast isn’t to be discounted either.

-Emily

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