Crepe Brulee Cake

I had this idea one night while I was eating my favorite dessert: creme brulee. Turns out, it’s not an original idea, but it sure is a good one regardless of who originally came up with the idea.

I’ve been eying these crepe cakes going around on Pinterest and I’ve been meaning to make one for quite a while now. I finally did it. And the results are very yummy.

Creme brulee and crepes are desserts that are thought of as being more elegant. Combine them and you have the ultimate in elegance.

This is a dessert that takes some time to prepare, but it’s not hard and it’s totally worth the effort.

Crepe Brulee Cake
 
For the crepes:

4 eggs
6 T melted butter
2 1/2 cups milk
2 cups whole wheat flour
1/2 tsp butter

In a large bowl, whisk all ingredients together until well combined.  Let sit for about 10 minutes to allow the whole wheat flour to absorb all the liquid it can.

Pour about 1/3 cup of batter into a crepe pan and cook one side until lightly browned.  Flip and cook the other side until lightly browned.  Remove from pan onto a plate. Repeat until all the batter has been used.  This should yield about 20 crepes.

For the filling:

1 package Bavarian Creme pastry filling

When crepes have cooled, place one on a plate.  Spread Bavarian Creme pastry filling very thinly over the crepe.  Top with another crepe and again spread pastry filling thinly over crepe.  Repeat until all the crepes have been used and end with a crepe on top.

In a small sauce pan, melt 1/4 cup white sugar.  Do not stir.  Gently shake the pan in a circular motion to evenly melt sugar.  Remove from heat when sugar is a light amber color.  

With a spoon, drizzle melted sugar over crepe cake.  Slice with a sharp knife and enjoy!