Pancakes by Adrianna Adarme

Author:Adrianna Adarme [Adarme, Adrianna]
Language: eng
Format: epub, mobi
Publisher: St. Martin's Press
Published: 0101-01-01T00:00:00+00:00

strawberries and cream crêpe cake

Makes 1 cream crêpe cake

As a lifelong tennis fan, I’ve always dreamed of attending Wimbledon. While I’d be so stoked to watch tennis played on grass, I’d really have my heart set on eating a big bowl of their famous strawberries and cream. This crêpe is an ode to Wimbledon. I’m not going to lie, it’s a little labor-intensive. In between the crêpes is a thick layer of rich pastry cream and fresh strawberries. After assembling, chill the cake in the refrigerator to make it easy to slice.

PASTRY CREAM

1 tablespoon all-purpose flour

1 tablespoon cornstarch

1 cup whole milk, plus 1 tablespoon

1 teaspoon pure vanilla extract

2 large egg yolks

3 tablespoons granulated sugar

¼ cup heavy cream

1 tablespoon confectioners’ sugar, sifted

1 pound fresh strawberries, thinly and evenly sliced horizontally

CRÊPE BATTER

2 large eggs

1 cup whole milk

¼ cup water

2 tablespoons unsalted butter, melted and cooled

1 cup all-purpose flour

2 tablespoons granulated sugar

1⁄8 teaspoon salt

Butter for the crêpe pan

1. In a small bowl, sift together the flour and cornstarch. Set aside. In a small saucepan, set over medium heat, combine the milk and vanilla and bring to a boil, then immediately remove from the heat.

2. In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is a pale yellow. Add the flour mixture and whisk until completely smooth. While whisking the egg mixture, simultaneously add about half of the milk to the bowl. Slowly adding the hot milk to the egg mixture will prevent the eggs from scrambling. Transfer the custard to the saucepan and place over medium-high heat. Bring it to a boil, whisking the entire time, being sure to scrape the bottom and edges of the pan. Lower the heat and cook until the custard has thickened, 2 to 3 minutes. Remove the pastry cream from the heat and pour through a sieve into a bowl. This will eliminate any lumps. Press a piece of plastic wrap directly onto the cream’s surface so it doesn’t form a skin, and transfer it to the refrigerator to chill for 1 hour.

3. Combine the heavy cream and confectioners’ sugar in a medium bowl. Using a hand mixer beat until firm peaks form. Remove chilled pastry cream from the refrigerator and gently fold the whipped cream into the pastry cream. Return the lightened pastry cream to the refrigerator until you’re ready to assemble the crêpe cake.

4. To the jar of a blender, add the eggs, milk, water, and melted butter and pulse for a few seconds until the liquids are combined. Add the flour, granulated sugar, and salt. Pulse for 10 seconds or so until the flour is incorporated, being careful not to overblend. Transfer the batter to a bowl and cover with plastic wrap. Place the batter in the refrigerator for an hour to rest.

5. Place a crêpe pan, or nonstick skillet, over medium heat. Brush the skillet with a very light coating of butter. Add ¼ cup of batter to the center of the pan and swirl it around until the bottom is coated evenly.

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