WITH MULTIPLE LAYERS of paper-thin crepes sandwiching a creamy filling, a crepe cake is a showstopper. But this labor of love is actually easier than it looks and surprisingly forgiving (the flaws of any mangled crepes can be hidden when piled into a neat stack). Plus, it’s even better when prepared a day ahead.
To make the best version of this architectural marvel at home, the textures of the crepes and filling are crucial. The crepes must be tender yet sturdy enough to flip fearlessly. And the cream filling must be thick enough to hold the crepe layers together without being stodgy. Once assembled and left to chill, the crepes will soak up just enough of the filling for the two components to begin to coalesce. The cake should slice easily, providing only gentle resistance and creating perfectly even slices.
When you’re ready to start cooking, the first task is to make the crepes. Crepe batter ingredients don’t vary extensively between recipes; milk, eggs, flour, sugar, salt, and some liquid fat (usually
