Malted crêpe cake
Endless layers of brown butter crêpes and malted crème diplomat.
A cake for celebration! Inspired by a 90’s nyc diner milkshake. It’s combining the essence of pancakes and vanilla milkshakes from a diner into an impossibly gorgeous gateau de crêpes. Side note, did you know Julia Child has a recipe for a savory version of gateau de crêpes in Mastering the Art of French Cooking?
I have broken it up into three days, with the fourth being the day you enjoy it. This is to ensure every element has time to cool and set up before moving onto the next step and to prevent overwhelming the cook, as I know that even after just making all the crêpes I was done being in the kitchen for the day. It’s a lot of work! But for the right celebration it is definitely worth it. I could see myself adopting this as a Christmas or birthday tradition.
You’ll find recipes here for brown butter crêpes and toasted malt crème pâtissière which becomes malted crème diplomat.
Between layers of brown butter crêpes, there is the milkshake inspired crème diplomat, being toasted, malted and mousse-like to bring the milkshake to life. I think the best way to enjoy these flavors is with a jar of amarena cherries in syrup. One could say it is the cherry on top!
