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Saffron and Sea Buckthorn Crepe Cake with Vanilla Buttercream

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Saffron and Sea Buckthorn Crepe Cake with Vanilla Buttercream

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Ingredients

Crepe Cake:
20-22 Crepes below
1 recipe Vanilla Bean Cream Cheese Buttercream below
1 recipe Sea Buckthorn and Vanilla Bean Sauce below
Crepes:
1 tsp saffron threads
2 cup AP flour
4 Eggs
1 cup whole milk
4 Tbsp Sea Buckthorn Puree recipe below
2 tsp vanilla extract
½ tsp Salt
2 Tbsp granulated sugar
4 Tbsp Butter melted and cooled slightly
Vanilla Bean Buttercream:
2 sticks unsalted butter room temp
2 blocks cream cheese room temp
1 cup powdered sugar
2 Pompona Vanilla Beans seeds scraped
pinch of salt
Sea Buckthorn and Vanilla Bean Sauce:
2 cups Sea Buckthorn Berries
3 Tbsp Water
½ cup granulated sugar
1 Pompona Vanilla Beans seeds scraped and bean pod reserved
pinch of salt
  • Medium

Ingredients

  • Crepe Cake:

  • Crepes:

  • Vanilla Bean Buttercream:

  • Sea Buckthorn and Vanilla Bean Sauce:

Directions

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Recipe by Chef Halley Zelicoff developed for Regalis Foods, a fantastic marketplace for gourmet foods.

How to Make the Crepe Cake:

  1. On your serving plate, start building your cake: lay down a crepe, spread 3 Tbsps buttercream evenly across the crepe, lay down another crepe and continue until all crepes are used.
  2. Decoratively swipe and swoosh buttercream on the top layer.
  3. Refrigerate for at least 1 hour before cutting.
  4. Cut your cake into even slices and drizzle sea buckthorn and vanilla sauce on top.

How to Make Crepes:

  1. Bring 1 cup of water to a simmer, remove from the heat and add the saffron threads. Steep while the water cools down and reserve for the crepe batter.
  2. In a blender, blend all the ingredients until combined. Refrigerate for at least one hour, preferably overnight.
  3. To prepare the crepes: in a 9” non-stick pan over a medium-low heat, ladle in ¼ cup of batter and swirl the pan so it is evenly distributed. Cook until the edges are set, about 45-60 seconds, flip and cook for another 45-60 seconds. Once the crepe is done, place it on a plate and continue until the batter is finished. You should end up with roughly 20-22 crepes depending on the size of your pan.

How to Make Vanilla Bean Buttercream:

  1. In the bowl of a stand mixer, whip the butter, sugar, cream cheese, pinch of salt, and vanilla bean paste until light and fluffy. Store in a piping bag.

How to Make Sea Buckthorn and Vanilla Bean Sauce:

  1. In a small pot, combine the sea buckthorn berries, water, sugar, vanilla bean paste, and vanilla bean pod.
  2. Simmer for 20-25 minutes on a medium-low heat until thickened.
  3. Strain through a fine mesh strainer and chill until ready to use.

Saffron and Sea Buckthorn Crepe Cake with Vanilla Buttercream

 

Saffron and Sea Buckthorn Crepe Cake with Vanilla Buttercream

 

Saffron and Sea Buckthorn Crepe Cake with Vanilla Buttercream

 

Saffron and Sea Buckthorn Crepe Cake with Vanilla Buttercream
Saffron and Sea Buckthorn Crepe Cake with Vanilla Buttercream; Photo credit: halleyz

 

Halley Zelicoff

Halley Zelicoff is a Culinary Institute of America trained chef, working in the industry for 18 years. Halley offers a breadth of expertise from cooking, food/prop styling, recipe development, and photography. Stay in touch with Halley on Instagram.

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