Imported from Instagram

Le Courchevel Crêpe Cake

Name: Le Courchevel Crêpe Cake
Prep time: 45 min
Cook time: 25 min
Total time: 430 min
Yield: 8 servings
Cuisine: French
Ingredients: 375 ml Whole milk; 3 Eggs (large); 190 g White flour; 40 g Granulated sugar; 40 g Butter; Salt (a pinch); 150 g Caster sugar (superfine sugar); 200 ml Water; 125 g Fresh raspberries (for coulis); 16 Sponge biscuits (Savoiardi/ladyfingers); 500 ml Thickened cream (plus extra to serve); 250 g Mascarpone; 60 g Icing sugar (plus extra to serve; confectioners’ sugar); 1 tsp Vanilla bean paste; 200 g Strawberries (finely chopped); 125 g Fresh raspberries (for topping); 2 tbsp Apricot jam (plus 1 tsp water for warming and brushing); 1 tsp Water (for warming with the apricot jam); Neutral oil or butter (for lightly greasing the pan; amount not specified)

Recipe by Isabelle Dunn @tastyfeedsdaily · Instagram

Imported by Blak Rabbit on SeeMeCook

A French-inspired layered crêpe cake filled with raspberry coulis-soaked sponge biscuits, mascarpone cream, and strawberries. It chills until set and is finished with apricot glaze, cream, raspberries, and a dusting of icing sugar.

8 servings430 minFrench

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Ingredients

375 ml Whole milk
3 Eggs (large)
190 g White flour
40 g Granulated sugar
40 g Butter
Salt (a pinch)
150 g Caster sugar (superfine sugar)
200 ml Water
125 g Fresh raspberries (for coulis)
16 Sponge biscuits (Savoiardi/ladyfingers)
500 ml Thickened cream (plus extra to serve)
250 g Mascarpone
60 g Icing sugar (plus extra to serve; confectioners’ sugar)
1 tsp Vanilla bean paste
200 g Strawberries (finely chopped)
125 g Fresh raspberries (for topping)
2 tbsp Apricot jam (plus 1 tsp water for warming and brushing)
1 tsp Water (for warming with the apricot jam)
Neutral oil or butter (for lightly greasing the pan; amount not specified)

Steps

1
Whisk the milk, flour, eggs, and a pinch of salt together until the batter is smooth. Set it aside to rest for at least 30 minutes.
2
Lightly grease a 30 cm (12 in) non-stick frying pan and heat it over medium heat.
3
Cook five crêpes in the pan, about 2–3 minutes each. Trim two crêpes to 30 cm (12 in), then allow the crêpes to cool.
4
Put the caster sugar, water, and raspberries for the coulis in a small saucepan over medium heat.
5
Simmer the coulis for 10 minutes, stirring and lightly pressing the raspberries to release their juice.
6
Strain the coulis through a fine-mesh sieve, discard the solids, and let the coulis cool completely.
7
Whip the cream, mascarpone, icing sugar, and vanilla bean paste together until thick and fluffy. Reserve some cream for serving.
8
Line the base and sides of a 20 cm (8 in) springform tin with three crêpes, overlapping them slightly and leaving some overhanging the edges.
9
Place one trimmed crêpe in the base to cover any gaps.
10
Spread a layer of mascarpone cream over the base.
11
Dip the sponge biscuits into the cooled coulis and arrange them in the tin as a layer.
12
Scatter some of the chopped strawberries over the biscuits.
13
Repeat the cream, coulis-dipped biscuit, and strawberry layers twice.
14
Cover the filling with the final trimmed crêpe, then fold the overhanging crêpes over it to seal the cake.
15
Cover and chill for at least 6 hours.
16
Carefully unmould the cake onto a serving plate.
17
Warm the apricot jam with 1 teaspoon of water and lightly brush it over the crêpes for a glossy finish.
18
Top with the reserved cream and raspberries, then dust lightly with icing sugar.

Notes

The source text is cut off at the final phrase (“dust lightly with ici”); icing sugar is indicated by the listed icing sugar for serving. The transcript says to chill overnight, while the written recipe specifies at least 6 hours, followed here as the primary source. The written method says cook five crêpes but later requires a final trimmed crêpe after using one as the base; the source does not resolve this count discrepancy.