Crêpes Cake (Gateau de Crêpes)

[Michie]

(Recipe credit: Chef Arnaud Herodet; permission to publish, Sophia Institute Press)

Serves 4

• 8 large eggs, separated, at room temperature
• 6 tablespoons sugar plus 1 pinch
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup milk
• 6 tablespoons unsalted butter plus extra for cooking the crêpes

Combine the egg yolks, sugar, and flour in a large mixing bowl, mixing well. Combine the milk and butter in a saucepan, and cook over medium heat until it boils. Remove from the heat, and allow it to cool slightly. Slowly stir the hot milk mixture into the egg mixture, blending well.

In a large mixing bowl, using an electric beater, beat the egg whites and the pinch of sugar until stiff. Gently fold the whites into the egg-sugar mixture. Heat a 7-inch nonstick crêpe pan over medium-low heat and add about 2 teaspoons butter. When the butter starts to sizzle, add about 3 tablespoons batter to the pan, swirl the batter around, and cook the crêpe slowly. When it puffs up and turns golden, slip it out of the pan onto a plate, and sprinkle it with a little sugar. Repeat until there are 5 crêpes; some batter will remain.

Heat a 12-inch skillet over medium-low heat, and add about 1 tablespoon butter. When the butter starts to sizzle, swirl in the remaining batter, and cook until it puffs and turns golden. Slip out of the skillet onto the stacked crêpes. Cool the skillet, and put it upside down on top of the crêpe stack to deflate it. Slice, and serve while hot.

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