One of my cooking obsession is to master the art of cooking crepes. Then from crepes to crepe cakes which I finally started to make this week. I could use some help with the filling though. In time for the bloggers’ lunch at home I made this crepe cake with vanilla creme filling. It’s luscious and creamy and something I’ve set on perfecting.
Photo courtesy of Orman
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About Gay
Hoy Gay! Penge naman nyan!
uy congrats on the crepe cake! i know you’ve always wanted to make crepes! i love the crepes sold by this french guy (gilbert rault) at the legazpi sunday market in makati. he has a bright yellow crepe stall called “gigi la crepe et gallette”, specializing in Breton crepes. his stuff are a bit pricey, but really yummy! his crepes are one of the reasons i frequent the sunday market there. similar to your crepe cake is his crepe pie, which comes in chocolate, strawberry, and even kiwi (i think—because i always order strawberry). it’s around 15-20 layers, and a slice is around Php160 0r 180, can’t remember, but it’s really delicious!
waahhh…di ako naka-join sa lunch sa house mo. di ko natikman ang masasarap na food, huhu (hanggang picture na lng…orman posted the pics…tulo-laway ako, hehe). paturo naman nitong crepe cake mo. once pa lng ako nakagawa ng crepe, gi-try ko lng. mahal pa naman ang food na ito pag bilhin sa labas
What a great Idea. I make crepes for fresh lumpia and some fruit desserts. Will try this too. Thanks
Mark, pasyal ka ulit ng GenSan
Heidi, I love Breton crepes. Inaraw-araw ko ng kain yan when I was in Quebec! I just bought a pan specially for crepe cooking only.
Liezl, you missed a lot! We watched the PBA game afterwards. I still owe tablea.
Jeanny, it’s easy to make but requires a lot of patience. I’m still experimenting on the filling.
You’re in the winner’s circle with a crepe cake. Wow! I’ll have to get to trying one of these one day!
ah, natuloy din ang crepe cake mo! gawa ka sa atin pag-uwi mo.
Looks delicious!
What a terrific idea…..love it. I can image what some orange and lemon zest in the cream would do……
This looks simply amazing! I ate one while in France about 10 years ago but have never seen another since. Great post.