Have you ever had a crepe cake? They are surprisingly wonderful creations. They are their own little niche with companies devoted to them. I've seen them glazed with chocolate, brûléed, and tiered into wedding cakes so clearly we are not the only ones to feel the love. A crepe cakes in its simplest form is simply crepes layered with sweetened whipped cream. Of course from this humble structure there are a million extrapolations. Nutmeg crepes layered with lemon curd, cinnamon crepes layered with chocolate pudding, vanilla crepes layered with thinly sliced strawberries and whipped cream, pistachio crepes layered with sweetened mascarpone. Seriously, the possibilities stretch into infinity.
Our favorite crepe? Made from leftover cookies. Recipes testing and holidays tend to leave us with more cookies than we can consume. So when the cookie jar overflows we make crepes. Then we share the love by giving away a cake. Or we make blintzes or glaze them with butter and sugar for a quick dessert. Truly though there's nothing better than a cookies and cream crepe cake (say that 10 times fast). It makes people happy and that makes us happy too.
1 ¾ cups / 400 grams whole milk
12.3 ounces / 350 grams leftover cookies
3 large eggs
½ cup / 75 grams all purpose flour
Put the milk, cookies, eggs, and flour in a blender. Turn on low and increase the speed to high for 10 seconds. Use a rubber spatula to scrape the batter off the sides of the blender. Turn the blender on low and increase the speed to high for another 10-15 seconds. The batter should be perfectly smooth with the texture of heavy cream. Pour the batter into a large measuring cup or deep bowl. Set a non-stick pan over medium heat and let it heat up. Use a 2-ounce ladle to pour batter into the pan. Quickly tilt the pan so the batter coats the bottom evenly. Set the pan back over the heat until the crepe is just set, about 10 seconds. Use a non-stick spatula to loosen the edges and then flip the crepe and cook for 2-3 seconds more. Flip it out onto a cooling rack. Repeat with the remaining batter to make about 20 crepes. Once cool the crepes can be stacked on a plate and covered with plastic wrap.