Sourdough Crêpe Cake

Name: Sourdough Crêpe Cake
Prep time: 6 h 45 min
Cook time: 45 min
Total time: 7 h 30 min
Yield: One 8” Cake or 15 Crêpes
Ingredients: ½ cup + 1 tsp / 125 g Sourdough starter (discard); 3 Tbsp / 42 g Butter, melted; 2 Eggs; ½ cup / 60 g All Purpose Flour; ¾ cup / 183 g Milk; ⅛ cup / 30 g Water; 1 tsp / 5 g Salt; 2 Tbsp + 2½ tsp / 35 g Sugar; 1 cup / 250 g Milk; ¼ cup + 1 Tbsp / 69 g Cream; ¼ cup + 1 Tbsp / 58 g Sugar; 5 Egg yolks; 3 Tbsp / 25 g Cornstarch; 1 Tbsp / 16 g Butter; 1 tsp / 5 g Vanilla extract; ½ tsp / 2 g Salt

This Sourdough Crêpe Cake is a beautiful way to give leftover sourdough starter a second life – it brings a subtle tang to the delicate crêpes, balanced by layers of light, silky diplomat cream. The key is to keep the crêpes thin and even, then chill the assembled cake thoroughly so the layers set and slice cleanly.

Recipe byAlyson Kaku

Prep6 hr 45 min

Cook45 min

Total7 hr 30 min

MakesOne 8” Cake or 15 Crêpes

DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Crêpe Batter

½ cup + 1 tsp125 gSourdough starter (discard)
3 Tbsp42 gButter, melted
22Eggs
½ cup60 gAll Purpose Flour
¾ cup183 gMilk
⅛ cup30 gWater
1 tsp5 gSalt
2 Tbsp + 2½ tsp35 gSugar

Diplomat Cream

1 cup250 gMilk
¼ cup + 1 Tbsp69 gCream
¼ cup + 1 Tbsp58 gSugar
55Egg yolks
3 Tbsp25 gCornstarch
1 Tbsp16 gButter
1 tsp5 gVanilla extract
½ tsp2 gSalt

Special Equipment

Hand Blender
Nonstick pan
Fine Mesh Strainer
Offset Spatula

Method

Crêpes

In a medium bowl, whisk together the eggs, milk, water, melted butter, sugar and salt until combined.
Add the sourdough starter/discard and blend using a hand blender until smooth.
Whisk in flour and blend again until smooth.
Strain batter into a small container and refrigerate for 2 hours or up to overnight.
Heat an 8 or 10-inch non-stick skillet or crêpe pan over medium heat. Pour about ¼ cup of batter into the center, immediately swirling the pan in a circular motion to spread batter thinly. Cook for 1 to 2 minutes until the edges lift. Flip and cook the second side for additional 30 seconds.
Stack crêpes on a plate covered with a kitchen towel to prevent crepes from drying out.

Diplomat Cream

In a medium bowl combine the sugar, yolks, cornstarch and vanilla. Whisk until the mixture turns pale yellow and is completely smooth.
In a medium saucepan, combine the whole milk, cream, and salt. Set over medium heat and bring to a simmer.
Temper some of the hot dairy mixture into the egg yolks, whisking constantly to prevent the eggs from cooking. Once combined, pour the tempered egg mixture back into the saucepan.
Place the saucepan back over medium heat. Whisk continuously, making sure to scrape the sides and bottom of the pan. Cook until the mixture thickens and begins to boil. Cook for 1 full minute while whisking to fully cook the cornstarch.
Take pan off heat and mix in butter until smooth.
Strain pastry cream and cool.
Whip cream to medium-stiff peaks.
Fold some of the whipped cream into the cooled pastry cream to lighten, then fold in the rest of the whipped cream until fully combined.

Assembly

Place a small dab of the diplomat cream directly onto the center of your serving plate or cake stand. Center the first crepe flat on top of the cream to anchor it in place.
Scoop approximately 2 to 3 tablespoons of filling onto the center of the crêpe. Using an offset spatula, spread the cream outward in a thin, uniform layer, leaving a ¼ inch border bare at the outer edge to prevent overflow when stacked.
Gently place the next crêpe directly on top, aligning the edges. Press down lightly with the palm of your hand from the center outward to smooth out air bubbles. Repeat the filling and stacking process until 1-2 crêpes remain.
Cover the cake loosely with plastic wrap and refrigerate for at least 2 to 4 hours (or overnight). Chilling sets the cream filling so the layers slice cleanly without falling apart.
Top the cake with powdered sugar or lightly caramelize the top using a blowtorch.