Creme Brulee Pancake Cake
Description
Delicious baked treat for the whole family. Tired of regular pancakes? Try a pancake cake with vanilla cream and caramelized sugar on top for true delight. You can substitute the caramelized sugar with powdered sugar. The dessert is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Prepare the crepe batter. In a small saucepan, heat the butter until it turns brown. Set aside. In another small pan, warm the milk, then let it cool for 10 minutes. Using a mixer at medium speed, beat together the eggs, flour, sugar, and salt. Slowly add the warm milk with the browned butter. Cover with a lid and refrigerate overnight. Prepare the vanilla cream. Split the vanilla pod in half. In a saucepan, bring the milk and vanilla to a boil, then set aside for 10 minutes; remove the vanilla. Fill a large bowl with ice and place a smaller bowl inside it. In a medium saucepan with a thick bottom, whisk together the egg yolks, sugar, and starch. Gradually add the hot milk, then place the saucepan over high heat and bring to a boil; cook for 1 to 2 minutes. Strain the mixture through a fine sieve into the smaller bowl. Place the bowl into the ice bath and stir until the temperature drops to 60 degrees. Mix in the butter. Once completely cooled, cover with a lid and refrigerate. Assemble the cake. Bring the batter to room temperature. Heat a large skillet over medium heat. Lightly grease the surface with butter, then pour about 3 tablespoons of batter onto the skillet and cook the crepe for about 1 minute.
- 2
Step 2
2. Then carefully flip and cook on the other side for no more than 5 seconds. Transfer to a baking sheet lined with parchment paper. Repeat with the remaining batter until you have about 20 pancakes. Strain the vanilla cream through a sieve once again. Beat together with one tablespoon of sugar and kirsch.
- 3
Step 3
3. Place 1 pancake on a plate. Spread about 1/4 cup of vanilla cream on top. Repeat with the remaining pancakes and cream to create a tall cake. Chill for 2 hours. Remove the cake from the refrigerator 30 minutes before serving.
- 4
Step 4
4. If you have a kitchen torch for crème brûlée, sprinkle the cake with 2 tablespoons of sugar and caramelize it. Otherwise, dust the cake with powdered sugar. Slice and serve.