Crepe Cake with Custard
Baking and Desserts • Russian
Description
If the batter is too thick, add a little warm water. The consistency should be like liquid sour cream. If the cream doesn't thicken, you can add a little more cornstarch.
Ingredients
- Kefir 3 cups
- Wheat Flour 2 cups
- Salt a pinch
- Milk 15 fl oz
- Activated Baking Soda 1 teaspoon
- Sugar 5 oz
- Farm fresh eggs 2 pieces
- Butter 0 oz
- Corn Starch 0 oz
- Vanilla Pod 1 piece
Step-by-Step Guide
Step 1
Prepare the crepes: take 2 eggs. Separate the whites from the yolks. Place the whites in the refrigerator. Beat the yolks with 1 tablespoon of sugar and salt.
Step 2
Pour 2 cups of kefir into the yolks.
Step 3
Add 1 teaspoon of baking soda and mix well.
Step 4
Gradually sift in the flour.
Step 5
Knead the batter.
Step 6
Add the remaining kefir.
Step 7
Whip the egg whites to a stiff peak and gently fold them into the batter.
Step 8
Cook the crepes.
Step 9
Prepare the custard: pour 500 ml of milk into a saucepan, add 80 g of sugar, and add the vanilla seeds along with the pod.
Step 10
Stir and bring to a boil.
Step 11
Remove from heat and let steep for 20–30 minutes.
Step 12
Meanwhile, in a bowl, combine the cornstarch and the remaining 80 g of sugar. Mix well.
Step 13
Add 2 eggs and mix until smooth.
Step 14
Remove the vanilla pod from the milk and bring it back to a boil.
Step 15
Pour one-third of the milk into the cornstarch-egg mixture, stirring constantly. Then, while continuously stirring, add the remaining milk.
Step 16
Transfer the mixture back to the saucepan and place it over low heat.
Step 17
Gradually increase the heat, stirring constantly, and cook the custard until it thickens.
Step 18
Once the custard thickens, add 50 g of butter and let it cool.
Step 19
Spread cream on each crepe and assemble the cake.
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