BCAE Blog

Meg Tallon's Brown Butter Crepe Cake

Posted by Kim Wieczner on Mon, Jun 02, 2014

Last Wednesday, we held a sold-out Springtime Pies and Cakes class with the talented Meg Tallon. One student shared photos from the class, and we just HAD to get the recipes. Meg was kind enough to share one with us, and we're passing it along to you! Enjoy...

Brown Butter Crepe Cake with Honey Cream Filling


Brown Butter Crepe cake

Photo Credit: @KoryZhao

Brown Butter Crepe Cake

Ingredients
3 tablespoons unsalted butter
1 cup unbleached all purpose flour
1/2 cup confectioners’ sugar
Large pinch kosher salt
2 large eggs
1 large egg yolk
1 1/2 cup whole milk

Directions
1) Cook butter over low heat until light to medium brown. Set aside.

2) Over a medium bowl, sift the flour and sugar together in a sifter or fine strainer. Add the salt.

3) In a separate bowl whisk the eggs, 1 yolk, and milk. Whisk this into the bowl with flour, then whisk in brown butter until everything is thoroughly combined. Transfer to liquid measuring cup for easy pouring, cover with plastic wrap (can be refrigerated for 2 days).

4) Heat crepe skillet over medium heat, pour approximately 2 tablespoons of crepe batter into pan and immediately lift and tilt pan to coat with batter along base of pan evenly. Put pan back on heat and cook until batter bubbles and edges brown, about 1 minute. Using spatula take a peek at bottom of crepe by lifting edge. If browned, flip gently using spatula and fingers. Cook on the other side about 30 seconds or until lightly browned. Flip finished crepe onto parchment paper, and add cooked crepes to pile staggering slightly to overlap. 

While crepes are cooling, make filling.

Honey Cream Filling

Ingredients

2 pints whipped cream
1-2 Tbs. honey (depending on how sweet you want the whipped cream)

Directions

Whip cream and honey together for 3-5 minutes on medium to high speed until peaks begin to form.

Assembly
On a cake plate place first crepe down and apply about ½ cup whipped cream mixture.  Spread around on top of crepe. It’s okay if it falls off sides. Layer and repeat this until desired height. Make sure to end with whipped cream on top.  Apply edible flowers, drizzle of honey, or fresh fruit on top of cake.  

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Eager for more? Join Meg in the BCAE kitchen for Savoring Vegetables of the Season on June 17th!

Topics: BCAE Recipe, BCAE baking class, cake recipe, Spring cake recipe, Boston baking class, Mag Tallon, Boston recipe