Eggnog Crepe Cake

This eggnog crepe cake is a show stopping holiday dessert, with layers upon layers of delicate crepes filled with eggnog pastry cream.

Eggnog Crepe CakeEggnog crepe cake, you guys! Yes, I made you this epic holiday dessert because I’m feeling all the yuletide feels.

Eggnog Crepe CakeThe tree is trimmed,  fir scented soy candles are burning around the clock and the Hipster Holiday station on Pandora is playing on repeat (shoutout to Lee from Fit Foodie Finds for clueing me in to it). The house is feeling super festive.

Eggnog Crepe CakeBut I felt like I had to make something edible to convey my deep obsession with all things Christmas, so this eggnog crepe cake is just the thing- a mountain of crepes with eggnog pastry cream spread in between each layer and then topped off with whipped cream, a snowy dusting of powdered sugar and fresh nutmeg. Does it get any more Christmasy than this?

Eggnog Crepe Cake Speaking of nutmeg, let me give you a little pro tip and say that you should always grate your nutmeg fresh rather than using the ground stuff- it makes a much bigger flavor impact in my opinion. I always use my Microplane Premium Classic Grater/Zester for this, which is another tip I can give you- go out and get you one if you don’t own one already, because this is one of my TOP kitchen essentials.

I actually own three: one that lives in my knife bag for my chef travels and two for the kitchen in case the other is in the dishwasher- that’s how much I use them (erryday). Microplanes are da best for grating fresh garlic, ginger, citrus zest, hard cheeses and- you guessed it- nutmeg! I teamed up with Microplane to give one away on my Instagram, so head over there to enter!

Eggnog Crepe CakeSo, back to this eggnog crepe cake. Have you ever made a crepe cake? This is my first one! It’s really not as intimidating as it looks, but I’m not going to lie to you, it is a legit time commitment. Preparing the crepe batter and eggnog pastry cream is a cinch, and even assembling the cake is pretty chill. But cooking each individual crepe is where the time suck occurs.

Eggnog Crepe CakeNot to worry though, if you are a chronic multi-tasker like me, there are a multitude of things you can do in between pouring batter and flipping crepes, such as:

Squats
Talk to your mom on the phone
Answer emails
Make an Instagram Story of you making a crepe cake
Listen to your favorite podcast/audiobook/Pandora station
Sweep the floor
Take out the trash
Feed the cat(s)…or dog(s)

Eggnog Crepe CakeSo you can really turn it into time well spent, and the end result is SO worth the effort put forth.

Eggnog Crepe Cake

Thanks to Microplane for hosting the giveaway on my Instagram, don’t forget to head over there for a chance to win a Premium Classic Grater/Zester in your choice of color.


 

Eggnog Crepe Cake
Print

Eggnog Crepe Cake

This eggnog crepe cake is a show stopping holiday dessert, with layers upon layers of delicate crepes filled with eggnog pastry cream.

Course Dessert
Servings 8 -10
Author Denisse Salinas

Ingredients

For the crepe cake:

  • 3 cups milk
  • 6 tablespoons butter melted (plus more for coating pan)
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • 6 tablespoons sugar
  • ½ teaspoon salt

For the eggnog pastry cream:

  • 1 cup eggnog
  • 1 cup whole milk
  • 4 egg yolks
  • 1/3 cup sugar
  • ¼ cup flour
  • ¼ cup cornstarch
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract

For the cake topping:

  • Whipped cream
  • Confectioner's sugar
  • Freshly grated nutmeg

Instructions

  1. To make the crepe batter, whisk flour, sugar, and salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk together milk, butter, eggs and vanilla extract. Use an immersion blender to combine wet and dry ingredients until mixture is smooth (or transfer to a blender and blend until smooth, then pour back into bowl).
  3. Cover bowl with plastic wrap and refrigerate for 2-24 hours. Stir batter before cooking.
  4. Heat a 10-inch non-stick pan over medium-low heat and then add a bit of butter to coat the pan. Scoop ¼ cup of batter into the pan and swirl it around to completely cover the bottom. Cook until the edges are slightly browned, about one minute.
  5. Gently flip with a spatula and cook until underside is golden brown, about another 30 seconds-1 minute.
  6. Transfer crepe to a baking sheet lined with parchment paper. Repeat with the remaining batter and continue to stack the crepes on top of each other.
  7. To make the pastry cream, bring the eggnog and milk to a simmer in a medium saucepan over medium-low heat.
  8. While the mixture is heating, whisk together egg yolks, sugar, flour, cornstarch, nutmeg, salt and vanilla in a medium bowl.
  9. Temper the egg mixture by slowly whisking in half of the heated eggnog mixture, then whisk the tempered egg mixture back into the eggnog mixture in the saucepan. Return the pan to a medium-low heat and bring the mixture to a low boil. Cook, whisking constantly, until mixture is very thick, about 4-6 minutes.
  10. Strain the mixture through a fine sieve into a bowl and cover with plastic wrap, pressing plastic to the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate to chill for at least 2 hours.
  11. Place one crepe on a cake platter or plate and spread a very thin layer of eggnog pastry cream on top with an offset spatula.
  12. Continue to layer crepe and pastry cream until the cake is 20 layers high, ending with a crepe on top.
  13. Top with whipped cream, powdered sugar and nutmeg. Chill cake for at least one hour before slicing.

Products I recommend for this recipe:


Eggnog Crepe CakeEggnog Crepe Cake

  • Comments Off on Eggnog Crepe Cake

Subscribe to Le Petit Eats