Crepe Gateau with Strawberry Preserves and Creme Fraiche
This towering dessert is made with alternating layers of crepes, creme fraiche, and fruit preserves.
- Servings: 8
- Yield: Makes 15 crepes
Source: Martha Stewart Living, July 2003
- 3/4 cup all-purpose flour
- 4 tablespoons confectioners' sugar
- Pinch of salt
- 2 large whole eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/4 cups milk, room temperature
- 4 tablespoons unsalted butter
- 1 1/2 cups creme fraiche
- 1/2 teaspoon pure vanilla extract
- 1 cup strawberry or other fruit preserves
Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in skillet. Let the batter rest at room temperature 1 hour.
Over medium heat, warm skillet thoroughly. Lift skillet off heat; stir batter, and carefully ladle 3 tablespoons into skillet. Immediately rotate skillet so batter is thinly spread evenly across skillet to the edges. Return skillet to heat; cook crepe until edges are golden brown and lacy, about 1 minute. Using a heatproof rubber spatula, carefully flip crepe; cook other side until golden brown, about 30 seconds. Slide crepe out of skillet onto a plate. Repeat with remaining batter, stacking cooked crepes on top of one another. Let crepes cool completely.
Prepare an ice bath. Place creme fraiche in a medium bowl set in ice bath. Add vanilla and remaining 3 tablespoons sugar to bowl; whip until mixture holds a line drawn by the whisk.
To assemble: Place a crepe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over crepe, leaving a 1/2-inch border around the edge. Cover with another crepe, stacking neatly. Spread 2 heaping tablespoons creme fraiche mixture evenly over crepe, again leaving a 1/2-inch border around the edges. Continue alternating fillings with crepes, finishing with a crepe on top. If necessary, insert two long toothpicks through the layers to keep gateau in place. Refrigerate at least 15 minutes. Remove toothpicks; cut into wedges before serving.