Lady M
Delight in the elegance of a classic Lady M Crêpe Cake, a show-stopping dessert made with delicate layers of paper-thin crêpes and a velvety pastry cream filling. Each bite combines the silky smoothness of whipped cream-infused pastry cream with the subtle sweetness of perfectly golden crêpes, creating a melt-in-your-mouth experience. Crafted with simple yet high-quality ingredients like milk, eggs, and vanilla, this no-bake masterpiece requires a touch of patience and precision, making it perfect for special occasions or as a stunning centerpiece for dessert lovers. Refrigerated overnight for ultimate flavor fusion, this layered crêpe cake achieves a dreamy texture and presentation, complete with a light dusting of powdered sugar for a final elegant touch. Whether you're hosting or indulging, this Lady M Crêpe Cake recipe is your ticket to a luxurious dessert guaranteed to impress.
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Recipe Information
Ingredients
- 500 ml Milk
- 60 g Unsalted Butter
- 125 g All-Purpose Flour
- 50 g Granulated Sugar
- 1 pinch Salt
- 4 pieces Large Eggs
- 1 teaspoon Vanilla Extract
- 500 ml Heavy Cream
- 50 g Powdered Sugar
- 20 g Cornstarch
- 4 pieces Egg Yolks
- 100 g Granulated Sugar (for pastry cream)
- 250 ml Milk (for pastry cream)
Instructions
Prepare the crêpe batter: In a small saucepan, heat 500 ml of milk and 60 g of unsalted butter over medium-low heat until the butter is fully melted. Remove from heat and let it cool slightly.
In a large bowl, whisk together 125 g of all-purpose flour, 50 g of granulated sugar, and a pinch of salt. Add 4 large eggs and whisk until smooth. Gradually pour in the warm milk mixture, whisking constantly to avoid lumps. Stir in 1 teaspoon of vanilla extract. Strain the batter through a fine-mesh sieve into a clean bowl to remove any lumps. Cover and refrigerate for at least 1 hour.
Prepare the pastry cream: In a medium saucepan, heat 250 ml of milk over medium heat until steaming. In a bowl, whisk together 4 egg yolks, 100 g of granulated sugar, and 20 g of cornstarch until pale and smooth. Gradually pour the hot milk into the egg mixture, whisking constantly, then pour the mixture back into the saucepan.
Cook the pastry cream over medium heat, whisking constantly, until it thickens and comes to a gentle boil. Remove from heat and strain through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely.
Whip the heavy cream: In a large bowl, whip 500 ml of heavy cream and 50 g of powdered sugar until soft peaks form. Take half of the whipped cream and fold it into the cooled pastry cream to create a light filling.
Cook the crêpes: Heat a non-stick skillet over medium-low heat. Lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to spread it into a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Repeat until all the batter is used, stacking the crêpes on a plate as you go. You should have about 20 crêpes.
Assemble the cake: Place one crêpe on a serving platter. Spread a thin layer of the pastry cream filling over the crêpe. Top with another crêpe and repeat the layers, alternating crêpe and cream filling, until all the crêpes are used. Reserve the prettiest crêpe for the top layer.
Chill and serve: Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the layers to set and meld. Before serving, dust the top with powdered sugar if desired, and slice into wedges.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 30.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
