Recipe For Crepe Cake with Butterscotch Cream


Mille Crêpe, also known as Gâteau de Crêpe, is a multi-layered cake made out of crêpes. I spread layers of butterscotch buttercream in between each crêpe and topped the cake with thinly-sliced candied apples. This is quite time-consuming to make in miniature versions, but you can always make large crêpes and cut the cake into slices as you would with regular buttercream cakes.

I made the cake in honor of La chandeleur (Candlemas), which is celebrated on February 2nd. It’s originally a Christian tradition that celebrates the presentation of Jesus at the Temple and also marks the end of the Epiphany season (Kings’ galettes are made). I don’t exactly know how crêpes became part of the French celebration of La Chandeleur, but I do know that they are an integral part of the festivities. There is a legend that says that on the day of La Chandeleur, if you’re able to flip a crêpe and make it land properly (without it being wrinkled) in the pan without dropping it on the floor, you’ll have a prosperous year. Originally,  prosperity referred to a bumper crop of grain, but with fewer and fewer people farming for a living, over time it’s come to imply general wealth. In a way it’s an enduring testament to the agrarian culture of yore. That culture has survived in other ways too; in fact the saying avoir beaucoup de blé, which literally means ”To have a lot of wheat”, is slang for ”being wealthy”.

If you want to practice, prepare the crêpe batter a couple of days in advance, cook a few, and try to flip them. It may not fill your pocketbook, but it’s a great way to fill your tummy.

1. Info for Crepe Cake with Butterscotch Cream

  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 6
  • Calories: 262

2. Ingredients for Crepe Cake with Butterscotch Cream

  • crêpe batter
  • 2 Fuji apples
  • juice of a lemon, freshly squeezed
  • 1 cup powdered sugar, sifted
  • ¼ teaspoon ground cinnamon
  • 12 tablespoons unsalted butter (1- ½ sticks), + extra for greasing the pan
  • 4 ounces butterscotch baking morsels, 3/4 cup
  • 1 teaspoon imitation rum extract (see tips)
  • 1/3 cup heavy cream, cold

3. Directions:

  1. Grease a hot crêpe pan or any flat pan (I used a mini egg fry pan) with about ½ to 1 teaspoon of melted butter using a silicone brush. Add about 2-3 tablespoons of the batter in the center of the pan. Lift the pan, then tilt and rotate it until the batter is evenly spread and forms a nice thin disk. Place it back on the stove. It should start bubbling after a few seconds. Leave it alone, don’t touch it!
  2. The crêpe batter should cook for about a minute before it’s time to flip. When the edges  look dry and start separating from the pan, take a small angled spatula and lift around the crêpe. Flip the crêpe and cook the other side for another 30 seconds. Repeat until all the batter is used. Set aside.
  3. Always make sure the beater blades are completely clean prior to whipping cream for optimum results. The whipping cream should be whipped cold. Whisk the heavy cream for about 2 minutes at low speed. Add 1/3 cup of powdered sugar; increase the speed of your mixer and keep beating for another 2-3 minutes until it forms soft peaks. Do not over-beat or the texture will become grainy. Reserve the whipped cream in a bowl and chill it in the refrigerator.
  4. For the butterscotch morsels, place a pot filled with hot water (at a gentle simmer), topped with a piece of cloth so the bowl does not move and place a stainless-steel bowl filled with the butterscotch chips on top. Stir until melted (see tips). Turn off the heat. Another option is to heat the butterscotch for 20-30 seconds in the microwave. Watch the butterscotch carefully; it could burn easily in the microwave!
  5. The butter should be at room temperature. In a bowl, cream the butter with 1/3 cup of powdered sugar. Add the melted butterscotch and rum extract (1 teaspoon).
  6. Using a silicone spatula, gently fold in the chilled whipped cream into the butterscotch mixture to get an airy cream. Set aside.
  7. Mix the rest of the powdered sugar with ¼ teaspoon of ground cinnamon.
  8. Peel, core and thinly slice the apples. Coat them with lemon juice to prevent them from browning.  On a sheet of parchment paper, draw 5-inch diameter circles the same size as the crêpe rounds with a pencil. Flip the sheet of paper and line a baking sheet with it. Brush with a thin layer of oil. Fill the circles with the apples forming a pretty flower shape by fanning the slices. Dust the top with the cinnamon and powdered sugar mix. Let stand for about 5 minutes and sprinkle one more time with the cinnamon mixture. Place the tray in the oven and broil for about 7 minutes (depending on your oven). Allow to cool.
  9. Line up the individual serving plates.
  10. Place a crêpe on a plate. Spoon about 1 tablespoon of butterscotch cream and spread the filling onto the crêpe , using an icing spatula, stopping ½ inch from the edge of the crêpe  (the filling will spread eventually). Place another crêpe on top and gently press to make the filling visible. Repeat until 7 other layers of crêpe are stacked. Move on to the next plates, repeating the same procedure.
  11. Once the apple slices are cool enough to handle, transfer to the top of the crêpes using a flat spatula. Sprinkle with powdered sugar.
  12. Serve at room temperature.
  13. Bon appétit!

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