Crepe Cake – Gluten-free version

👨‍🍳 Method

For the Crepe Batter

1. 1
   Whisk the eggs, milk, melted butter, sugar and vanilla with the salt in a bowl, add the gluten-free flour blend and mix to a smooth batter.

   BowlWhisk
2. 2
   Refrigerate the batter for 30 minutes.

   Refrigerator

   💡Resting in the fridge relaxes the gluten and gets rid of the bubbles: the crêpes come out thin and delicate, and don't tear.
3. 3
   Heat a flat pan and grease lightly.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
4. 4
   Pour in a small ladle of batter and swirl the pan into a thin, even layer.

   Ladle

   💡The first crêpe almost always gets tossed: it tests the heat of the pan and the amount of batter.
5. 5
   Fry about 1 minute, until the edges dry and brown lightly, flip and fry 20–30 more seconds. Repeat until the batter is used up.

   Stove

For the Cream Filling

1. 6
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 7
   Add the powdered sugar and vanilla and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer
3. 8
   Let the crepes cool completely.

   💡Assemble only with completely cooled crepes: a warm crepe melts the whipped cream, and the layers slide off one another.
4. 9
   Place a crepe on a serving plate and spread a thin layer of cream over it, top with another crepe and repeat, up to 20 layers.

   Offset spatula

   💡A thin, even layer on each tier: cream that is too thick gets squeezed out at the edges, and the cake comes out crooked.
5. 10
   Cover and chill for at least 4 hours before serving.

   Refrigerator