Desserts‎ > ‎Cakes‎ > ‎

crepe brulee

Makes 1-9-inch cake

Green tea crepes:
3 cups milk
1 tablespoon matcha (green tea powder)
4 1/2 tablespoons unsalted butter, melted
7 1/2 tablespoons sugar
1/2 teaspoon kosher salt
6 eggs
2 cups flour

Place all ingredients in a blender and blend very well. Place in the refrigerator for at least
2 hours and up to overnight. Heat a 9-inch non-stick crepe pan over medium heat. Hold
the crepe pan in one hand, while using a measuring cup or ladle to spoon a bit of batter
with your other hand into the middle of the pan. Gently swirl the pan, moving the batter
to make a thin pancake the same size as the base of your pan. Place back on heat and
allow it to cook, but not brown. The top of the crepe will become dry. Turn and quickly
cook the second side. Turn out onto a platter and proceed with the remaining batter.
This recipe makes about a dozen crepes.

Raspberry custard:
2 1/2 cups buttermilk
6 ounces fresh raspberries
1/2 cup plus 2 tablespoons sugar
6 egg yolks
1/4 cup cornstarch
3 ounces butter
Pinch kosher salt
1 tablespoon Chambord liquer (optional)
Whirl the raspberries, buttermilk and sugar in a blender until the raspberries are fully
pureed. Pour through a strainer into a heavy saucepan.

In a bowl whisk the egg yolks with cornstarch and salt. Heat the buttermilk mixture over
low heat until it simmers. Remove from heat and slowly pour over the egg mixture while
whisking the eggs. Return the mixture back to the saucepan, turn heat to medium and
continually stir until thickened. Allow the custard to become a bit thicker than you would
for a soft pudding.

Place the butter and Chambord (if using) in a clean bowl. Run the custard through a sieve
(to remove any lumps) into the bowl. Stir to melt and incorporate butter and Chambord.
Continue to stir until the temperature drops a bit. Place a piece of plastic wrap directly
on top of the custard and place in the refrigerator to cool and firm (can be made a day in

For filling:

Whip 2 cups cream with 1 tablespoons powdered sugar until peaks form. Mix in 50/50
with the cooled raspberry custard.

To Assemble:

12-15 green tea crepes
1 batch raspberry filling
Granulated or demerara sugar
Brulee torch

Place one crepe on your serving platter. Spread a 1/4 inch layer of filling over the crepe
using care not to go fully to the edge. Place a crepe on top. Continue layering until you
have used all crepes and filling. The cake should be 10-15 crepes high. Cover and place

in the refrigerator and allow to firm up. This can be done a day in advance.

Before you are ready to serve, remove from the refrigerator. Sprinkle a nice layer of
sugar over the top and torch until crisp. Sprinkle a second layer of sugar and torch again.
This will give you a nice thick crunch on top.
Slice and serve while still chilled.