Intro: Peanut Butter and Jelly Mille Crêpe Cake
Peanut Butter and Jelly Mille Crêpe Cake
Crêpe recipe from the New York Times
Peanut butter pastry cream recipe from Sugar Rush
Strawberry jam from Smucker’s (No, this isn’t a sponsored post.)
Notes: Both the crêpe batter and pastry cream should be made a day ahead, so plan accordingly. Stock up on milk and eggs!
6 tablespoons unsalted butter
3 cups whole milk
6 large eggs
1 ½ cups all-purpose flour
7 tablespoons granulated sugar
A pinch of salt
- In a small saucepan, cook the butter until brown. It’s going to smell SO GOOD in the kitchen. It will be difficult, but set it aside to cool.
- In another small saucepan, heat the milk until it starts to steam. Remove from the heat and let it cool for 10 minutes.
- Using a stand mixer with the beater attachment, beat the eggs, flour, sugar, and salt on low.
- Slowly and carefully, pour in the hot milk and browned butter.
- Pour the batter into a container, cover, and refrigerate overnight.
Peanut Butter Pastry Cream:
2 cups whole milk
½ cup creamy peanut butter
⅓ cup honey
¼ teaspoon salt
2 tablespoons granulated sugar
2 tablespoons cornstarch
4 large egg yolks
- Take out your blender and pour the milk and peanut butter in it and blend until smooth. You might be tempted to drink it right then and there, but stay strong. Move on to step 2.
- Next, take out your medium-sized saucepan and pour in the milk and peanut butter mixture. Add in the honey and salt. Warm slowly over medium-low heat for about 3 minutes. Stir frequently until it’s steaming but not boiling.
- Using a stand mixer with the whisk attachment, whisk the egg yolks until combined. Add in the sugar, cornstarch, and salt and continue whisking until the mixture is light and fluffy. It should turn a nice pale yellow.
- While the stand mixer is whisking, pour in a third of the hot milk and whisk until combined. Add in another third and whisk in. Again, pour in the remaining third of hot milk and wait until combined before pouring everything back into the saucepan. Be careful! It’s best to use bowls and sauce pans that have spouts for this recipe.
- Return the saucepan to the stove over medium heat and whisk until the mixture begins to boil. Whisk for a full 2 minutes when it is bubbling. It’ll get tougher to whisk, but you need to work that arm! The more calories you burn off here, the more cake you can have later.
- Remove the saucepan from the heat and pass the mixture through a mesh strainer to remove any small cooked egg bits.
- Spread the pastry cream into a thin layer on a tray to help it cool. I use a small rimmed baking sheet and then cover it with plastic wrap. Press down so that there aren’t any air bubbles. Cool the pastry cream in the refrigerator overnight.
- The next day, bring the batter and pastry cream to room temperature.
- Place a nonstick pan over medium heat, the flatter the pan, the better. Swab the surface with cooking oil, then add about 2-3 tablespoons of batter (I use a small soup ladle) and swirl to cover the surface of the pan.
- Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crêpe. Cook on the other side for no longer than 5-10 seconds. Carefully transfer the crêpe onto a baking sheet lined with parchment or a clean kitchen towel. Repeat until you have 20-25 perfect crêpes.
- Transfer the pastry cream from the tray to a bowl. Give it a good stir.
- If you want a clean edge for your cake, trim the edges of the crêpe by tracing a 6-inch bowl or cake pan with a sharp knife. Or you can keep the ruffled edges for a more natural look. Place the first crêpe on a cake board or plate.
- Using a spoon, scoop some pastry cream to place on top of the crêpe. Use a spatula to smooth out a thin layer all over the crêpe. Cover with another layer of crêpe.
- Scoop out some strawberry jam and use a second spatula to create a thin even layer of the crêpe. Cover with another layer of crêpe. Be gentle, the jam makes everything slippery. You can also cover a piece of crêpe with jam/pastry cream first and then add it to the stack. Repeat steps 6 and 7 until there’s no more crêpes, making sure you end with a crêpe on top. Put in two skewers to help keep the crêpes in place. Don’t worry if it’s domed, this is natural as the jam’s fruit might increase the thickness and the middle usually gets filled with more pastry cream than the edges.
- Store in the refrigerate for at least an hour to firm everything up before serving.