Stacked Crepe Cake- Part 2 in a Series
Stacked Crêpe Cake
I first was introduced to this lush and tasty crepe cake over 25 years ago while taking classes at Peter Kump’s New York Cooking School. When I was looking for a new dish last fall, to spruce up a client’s annual Post-Thanksgving Brunch, I reached back in the annals of my memory for this truly special occasion dish. It’s elegant showstopper on a holiday brunch buffet (hint-since we’re approaching Spring, it’d be great for an Easter brunch), but you don’t have to wait for a party to serve it. It would be great served for an intimate supper, too, with a salad of mixed baby greens alongside.
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4 Comments
This reminds me of the quiche that my mother used to make. I believe I will be using this recipe very soon. Looks like great comfort food!
February 27, 2012
You have provided great information that helps to create a crepe cake. These crepes look absolutely delicious. After reading your post I am able to create this cake. Thanks!
March 5, 2012
Wow, this dish looks absolutely amazing. This is a great recipe, makes me hungry everytime I see that picture. Thanks for the post!
July 27, 2012
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January 15, 2014