Here’s the thing. There’s no time to waste. We’re here. We’re here and we’re making our own dreams come true. We’re not waiting. From here on out – we’re just going for it.
I’ve been at it for a few years now. Doggedly. Rather unapologetically. I bought a house. I made it a Bakehouse. This summer I ran around the country teaching workshops to you.
Earlier this year I met Dorie Greenspan. DREAM.
I’m really getting these Delta Medallion points up, sitting in the window seat of every airplane, daydreaming the next dreams.
I made a good gumbo – dream, check! I made this crepe cake. I made this crepe cake, and had a slice for breakfast every morning for three days.
Dreams large and small, ya know? But the idea is, we’re out here makin’ em come true.
This crepe cake, and it’s million layers layered filled with cream and dotted with sweet plum is part dream-weaving. One crepe at a time.
What do they say? “The dream is free but the hustle is sold separately.” That’s true for everything including paying a mortgage, earning airline miles, and standing at the stove as a crepe-maker.
This recipes comes together in stages.
• Make crepe batter. It will rest in the refrigerator for a few hours or overnight.
• Roast the plums to soft and juicy. Let them cool and blend to mostly smooth.
• Whip mascarpone and cream. Blend in the plums and marvel at the plum pink filling you’ve created.
• Cook the crepes, one at a time. Think of it as a meditation. Cool.
• Stack crepes and spread with filling over and over, as high as it goes.
We’ll start by making the crepe batter in a blender and allowing it to rest in the refrigerator overnight. The rest allows the small amount of flour in the crepe batter to hydrate with the milk and eggs.
Slice up the plum and sprinkle with a few tablespoons of sugar.
Drizzle with a splash of olive oil and roast until softened through and bubbling.
Have you made crepes before? It’s actually super simple.
The key: an 8-inch lightly greased non-stick skillet. That’s it! That’s what you need!
Find a consistent heat (medium-low) and use a 1/4 cup measuring cup to measure the batter for each crepe.
If you want to watch the process, Martha Stewart has a helpful video!
Making a stack of crepes takes 20 minutes or so. But cooking the crepes on the stove is like baking the cake – you’re just active in it.
While the crepes cool bring together the mascarpone filling.
Stir together mascarpone cheese, heavy cream, powdered sugar, and lemon zest.
In a separate bowl, softly whip the remaining heavy cream.
Blend the roasted plums to mostly smooth and whip into the mascarpone mixture.
I saved a few tablespoons of roasted plum puree to streak the remaining whipped cream to dollop the top.
Fold in the whipped cream to lighten the filling to easily spreadable.
And let it begin.
Place one crepe in the center of a plate or cake stand and spread a few tablespoons of filling onto the first crepe.
Crepe by crepe, layer and spread.
Just up to the edges.
Halfway stir the remaining roasted plums into the remaining whipped cream and dollop on top of the last crepe.
Add a few fresh plums.
Let it set in the fridge for at least an hour. All that stacking action needs to settle.
Slice and wonder!
This cake is actually a stack of perfect pancakes filled with fruit cream. Because it’s a stack of pancakes I would suggest having a hearty slice of this cake for breakfast. With coffee. It’s nothing but pure satisfaction.
This cake isn’t overly sweet, is soft and creamy. It’s classy and fun. It’s one of my darling little dreams, come true.