GATHER JOURNAL

Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Ombré Crêpe Cake

Desserts from Issue 5 – Spring / Summer 2014 – Caravan

Ombré, a seamless shift in color from light to dark, is everywhere in this gloriously gradated landscape. We echoed the effect for our lofty crêpe cake, mortaring filmy layers with cashew and chocolate.

serves 8 to 10



Crêpes
  • 3 cups whole milk
  • 6 large eggs
  • 1 ½ cups all-purpose flour
  • ⅓ cup sugar
  • 6 Tbsp melted butter plus about ¼ cup more for brushing skillet
  • ⅛ tsp salt

Fillings
  • ¼ cup cocoa powder
  • ¼ cup plus 2 Tbsp confectioners sugar, divided
  • ¼ tsp vanilla extract
  • 2 cups heavy cream, divided
  • 3 Tbsp cashew butter

  • 1

    Blend crêpe ingredients in a blender. Chill, covered, at least 2 hours. Bring to room temperature before using.
  • 2

    Lightly brush a 10-inch nonstick skillet with melted butter. Heat over medium-high heat until hot. Whisk batter then pour in a scant ¼ cup, swirling to evenly coat bottom of pan. Cook until underside is golden and top is just set, about 1 minute. Loosen edge with a spatula, then flip crêpe with fingertips and cook a few seconds more. Stack on a plate as you go, about 16 to 18 crêpes. (Crêpes can be made 1 day ahead and kept chilled, covered.)
  • 3

    Stir together cocoa and ¼ cup confectioners sugar. Stir in vanilla and 1 cup cream. Beat to stiff peaks. Set aside.
  • 4

    Beat the remaining cup of cream with cashew butter and remaining 2 Tbsp confectioners sugar to stiff peaks.
  • 5

    Place 1 crêpe on a serving plate and spread with a generous 2 Tbsp of chocolate cream. Continue stacking crêpes, spreading the first 7 with chocolate. If you have a little extra chocolate filling, stir in a Tbsp or 2 of cashew cream and make a few chocolate-cashew layers. Spread remaining crepes with cashew cream leaving the last crêpe naked. Chill, covered, at least 2 hours or up to 8 hours.