Japanese Crepe Cake

It’s the season of cozy, my absolute favorite season of them all. Well, actually, I say that about every season, but really I’m just living in the moment. It’s hard not to love winter time: sweater weather, snow falling gently outside, a crackling fire, and holiday music playing in the background makes for the warmest winter feels.

I have so many fond memories of holiday baking. When I was just a little girl, my mom and I would bake shortbread together. Even now, the smell of baking shortbread reminds me of a time when I could hardly reach the counter, even with a step stool. After I moved out, and was just figuring out how to adult, I went through a serious gingerbread addiction. All of my holiday gifts were versions of gingerbread: houses, men, soft ginger cookies, gingerbread loaf, I loved baking them all. And now, my husband and I have our own little winter holiday traditions.

I still bake a lot of ginger things, but I have a new holiday flavor love, thanks to my husband. One year, tucked into my stocking was a red and white foil wrapped bar. It was peppermint bark and it was love at first taste. I love mint and chocolate together but switch up mint for candy canes and I was hooked. Now, I want to make ALL the peppermint bark things: peppermint bark waffles, peppermint bark brownies, good old fashioned peppermint bark, and, especially, this gorgeous peppermint bark crepe cake.

Crepe cakes, if you haven’t had one, is exactly what it sounds like, a cake made of crepes. They’re light and delicate, beautiful and dramatic. If you want to impress, make a crepe cake. Cutting into one to reveal all the layers is a dream. And, best of all, they’re actually kind of easy to make. Yes, they’re time consuming because you’re making each layer by hand, but, really, it’s not so bad, especially if the snow is falling outside and you have a good holiday playlist on.

To start, you need 4 eggs, 4 cups of milk, 2/3 cup sugar, 1 teaspoon vanilla extract, 2 1/3 cups all-purpose flour and 1/2 teaspoon kosher salt. Pop the eggs, milk, sugar, and vanilla into the KitchenAid® Pro Line Series® Blender and pulse to combine. When it’s smooth, add the flour and salt and blend just to combine. Pour into a large liquid measuring cup or bowl, cover, and let rest in the fridge for 1 hour minimum, or if you have the time, overnight.

When you’re ready to make the crepes, prep your station: get a non-stick pan, melted butter and a pastry brush, a 1/4 cup measuring cup, and a plastic (so you don’t scratch your pan) offset spatula. Heat the skillet over medium heat and brush very lightly with butter. Whisk the batter, then measure out a scant 1/4 cup and pour into the pan. Swirl to coat the pan evenly and cook for 1 minute and 30 seconds, reducing the heat if the crepe browns too quickly. The edges will be lightly golden and the top will look set. Slide the offset spatula underneath the edges, carefully flip, and cook the other side for 20-30 seconds, or until a few brown spots appear. Transfer to a flat surface like a large plate or cutting board. Repeat with the remaining batter.

From there, it’s just a matter of cooling the crepes, then filling them with whipped cream, grated white chocolate, and crushed candy canes. Chilling the cake in the fridge ensures gorgeous even slices. This cake brings a smile to my face! It’s light and delicate, with a solid hint of peppermint from the powdered candy canes, lightly sweetened whipped cream, and generous gratings of white chocolate. It’s not at all heavy or too sweet which is perfect with coffee or as an after dinner treat. Hope you guys have a chance to try it.

Peppermint Bark Crepe Cake

Makes 1 cake, serves 4-6

INGREDIENTS

Crepes

4 large eggs, room temperature
4 cups whole milk
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon kosher salt, plus more

Stabilized Whipped Cream

2 tablespoons cold water
2 teaspoons gelatin
2 cups heavy cream
1/2 cup sugar

To Assemble

Candy canes, pulsed in a blender
White chocolate, grated

DIRECTIONS

Blend eggs, milk, granulated sugar, and vanilla in the KitchenAid® Pro Line Series® Blender just until smooth. Add flour and salt and blend just to combine. Pour into a large liquid measuring cup or bowl, cover, and let rest in the fridge for 1 hour minimum, or if you have the time, overnight.

Prep your crepe station with a non-stick pan, melted butter and a pastry brush, a 1/4 cup measuring cup, and a plastic offset spatula. Heat the skillet over medium heat and brush very lightly with butter. Whisk the batter, then measure out a scant 1/4 cup and pour into the pan. Swirl to coat the pan evenly and cook for 1 minute and 30 seconds, reducing the heat if the crepe browns too quickly. The edges will be lightly golden and the top will look set. Slide the offset spatula underneath the edges, carefully flip, and cook the other side for 20-30 seconds, or until a few brown spots appear. Transfer to a flat surface like a large plate or cutting board. Repeat with the remaining batter. Let the crepes cool completely.

While the crepes are cooling, make the stabilized whipped cream. Put the cold water in a small microwavable bowl and sprinkle the gelatin on top, letting it bloom. Put the cream and sugar in the bowl of a KitchenAid® Stand Mixer. Once the gelatin has set, microwave for 10 seconds, just enough to turn the gelatin to liquid. Turn the mixer on and whip on high for a minute, then pour the liquid gelatin in a slow steady stream into the bowl. Continue to whip until medium stiff peaks.

To assemble, place a crepe on the plate or cake stand, anchoring it down with a bit of whipped cream. Add a generous 2 tablespoons to the top and use an offset spatula to spread evenly across the crepe. Top with another crepe and repeat, this time topping with a generous grating of white chocolate. Repeat, and for the next crepe, add a generous sprinkling of candy cane powder. Repeat until all of the crepes are used. Leave the last crepe naked, lightly cover with plastic and chill for 2 hours to let the cake set.

When ready to serve, remove the plastic, top with the remaining whipping cream and a sprinkle of powdered candy canes. Slice and enjoy!

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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