November 12, 2015 – Pumpkin Crepe Cake

In This Issue:

Holiday Hours Thanksgiving Checklist
RECIPE: Pumpkin Crepe Cake
Making a Pumpkin Crepe Cake
<Tools for Making a Pumpkin Crepe Cake>
Crepe-Making Tips

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“Pumpkin Crepe Cake”

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Looking for a different sort of Thanksgiving dessert? We love surprising our guests with this stunning Pumpkin Crepe Cake. Not only is it a stunning presentation, it tastes fabulous! We’ve adapted the classic Gateau de Crepe with cinnamon crepes and alternating pumpkin and vanilla filings. No oven required. It’s easier than you think to make – and all in do-ahead mode!

No Need to Wait until Black Friday - Every Day’s a Great Day at our Store
We’re closed on Thanksgiving so that our employees can fully enjoy this special family holiday. We’ll be open on Friday, November 27th and the weekend. But no need to wait until then – we’re ready now with great seasonal buys and plenty of giving inspiration. As an independent, locally owned and operated store, we greatly appreciate your business. Thank you!

Holiday Hours
as previous from “Pie” issue

Thanksgiving Checklist - repeat

Thumbnails
“traditions with a twist”

MAIN BODY:

Making a Pumpkin Crepe Cake
Based on the French gâteau de crêpes (cake of crêpes), or gâteau mille crêpes (cake of a thousand crêpes), this creation features autumn-spiced crêpes stacked flat with alternating layers of pumpkin custard and vanilla custard. The result is not only visually stunning, but is scrumptious to eat. In fact, it’s beyond delicious, it’s the sort experience that cravings are made of!

FOUR STEPS – all in do-ahead mode!

Besides the stunning visual and great taste, perhaps the best part of this dessert is that it can be done in “do-ahead” mode. And, in a season when the oven is very busy, this is all made on the stovetop! Assemble the gâteau in four do-ahead steps:

Do-Ahead – Step 1 - Make the Cinnamon Crêpes 
Assemble ingredients
Place in a food processor
Buzz the Batter; chill > 2 hours
Spread a thin layer
Flip when first side is browned
Allow crepes to cool

Do-Ahead – Step 2 - Cook the Pumpkin Custard
Assemble ingredients
Heat the milk
Whisk other ingredients
Heat; boil for 1-2 minutes
Add butter and vanilla
Cover and chill
 Do-Ahead – Step 3 - Cook the Vanilla Custard
Assemble ingredients
Heat the milk
Whisk other ingredients
Heat; boil for 1-2 minutes
Add butter and vanilla
Cover and chill

Do-Ahead – Step 4 - Assemble the Gâteau
Prep the plate
Add a crepe and pumpkin filling
Top with a crepe
Add a layer of vanilla filling
Top with a crepe
Repeat, repeat, repeat, chill!

Pro Tips for Making Crepes

Let the Batter Sit -- It’s very quick to mix the batter, but the real secret to easy-to-make crepes is letting the batter sit before cooking. The flour changes character during the waiting process -- key to the final taste and texture.  Use a Nonstick Pan – A crepe pan, flat griddle, or a skillet with low sides, are all good choices for crepe-making. A nonstick surface is essential for whatever pan you choose.

Ready to Turn? – The crepe is ready to turn when the surface becomes dry looking and the edges show signs of browning. We like to use a turner to lift the crepe and check for a nice golden color. The second side will only take 30-60 seconds to cook.

Allow the Crepes to Cool – Before stacking the crepes in the gateau or for storage, allow them to cool in a single layer. This step releases a lot of residual steam and prevents condensation.

Storing Crêpes - Crêpes may be made just prior to assembling the cake or stored for future use. Once cooled, stack and wrap well with plastic wrap. Crêpes may be kept for up to 2 days in the refrigerator. Or, freeze the well-wrapped stack of crêpes and thaw in the refrigerator. A slip of wax paper or parchment paper between the crêpes assists them from sticking to each other.

Tools for Making a Pumpkin Crepe Cake:

CUISINART CREPE PAN
Low sides and a nonstick surface make this the ideal pan for making crepes.

NORPRO 9-INCH STAINLESS STEEL WHISK
A good whisk is invaluable when cooking custards where continual stirring is needed.

ALL-CLAD 3 QT. SAUCIER
Choose a saucepan with curved sides when making custard to avoid hidden corners.

ISI WHIPPED CREAM MAKER
Plain or cinnamon-spiked, making whipped cream is easy and foolproof with this tool. You’ll wonder why you waited to get one!

NIELSEN-MASSEY VANILLA EXTRACT
Vanilla is an essential flavor for crepes and custards. Choose the brand that we think is the best!

CUISINART FOOD PROCESSOR
All batters are a cinch to make with a food processor. PLUS, This great machine is your secret helper for the season ahead!