Ingredients
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Crepe Cake:
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20-22 Crepesbelow
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1 recipe Vanilla Bean Cream Cheese Buttercreambelow
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1 recipe Sea Buckthorn and Vanilla Bean Saucebelow
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Crepes:
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1 tsp saffron threads
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2 cup AP flour
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4 Eggs
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1 cup whole milk
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4 Tbsp Sea Buckthorn Pureerecipe below
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2 tsp vanilla extract
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½ tsp Salt
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2 Tbsp granulated sugar
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4 Tbsp Buttermelted and cooled slightly
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Vanilla Bean Buttercream:
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2 sticks unsalted butterroom temp
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2 blocks cream cheeseroom temp
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1 cup powdered sugar
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2 Pompona Vanilla Beansseeds scraped
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pinch of salt
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Sea Buckthorn and Vanilla Bean Sauce:
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2 cups Sea Buckthorn Berries
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3 Tbsp Water
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½ cup granulated sugar
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1 Pompona Vanilla Beansseeds scraped and bean pod reserved
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pinch of salt
Directions
Recipe by Chef Halley Zelicoff developed for Regalis Foods, a fantastic marketplace for gourmet foods.
How to Make the Crepe Cake:
- 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.
- Decoratively swipe and swoosh buttercream on the top layer.
- Refrigerate for at least 1 hour before cutting.
- Cut your cake into even slices and drizzle sea buckthorn and vanilla sauce on top.
How to Make Crepes:
- 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.
- In a blender, blend all the ingredients until combined. Refrigerate for at least one hour, preferably overnight.
- 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:
- 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:
- In a small pot, combine the sea buckthorn berries, water, sugar, vanilla bean paste, and vanilla bean pod.
- Simmer for 20-25 minutes on a medium-low heat until thickened.
- Strain through a fine mesh strainer and chill until ready to use.
