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Maple Eggnog Crepe Cake
Maple Eggnog Crepe Cake
Maple Eggnog Crepe Cake
Maple Eggnog Crepe Cake cover
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Maple Eggnog Crepe Cake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a small saucepan, place the eggnog and maple syrup over low-medium heat and bring to a simmer or about 190 degrees F (85 degrees C).
2
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Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
3
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Once the eggnog has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
4
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Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
5
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Immediately add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine. Pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth.
6
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Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge until ready to use.
7
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In a large bowl, add all ingredients and use an immersion blender to blend until smooth. Alternatively, mix in a blender until smooth.
8
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Pour the crepe batter through a fine mesh sieve into another bowl.
9
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Place a small skillet over low-medium heat. Add a small amount of neutral oil to coat the pan.
10
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Pour ¼ cup of the batter into the skillet, swirling the pan to coat the surface evenly. Cook for about 2 minutes or until the crepe looks matte, then flip it over and cook for an additional minute. Transfer the crepe to a plate, while you repeat with the rest of the batter.
11
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Once all of the crepes have been made, assemble them with the pastry cream.
12
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Place the first crepe on the cake stand, and spread 2 tablespoon of the pastry cream on top in an even layer. Place the second crepe on top and repeat with the remaining pastry cream and crepes.
13
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Dust the crepe cake with powdered sugar, and enjoy!

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Tips & Tricks (5)

  • Crepe Batter Rest is Essential 🧆
    Let your crepe batter rest for at least 30 minutes at room temperature before cooking; this allows the flour to fully hydrate and produces thinner, more delicate crepes with better structure for stacking.
  • Master the Pastry Cream Temperature 🌡️
    Heat your pastry cream to exactly 160°F (71°C) to safely pasteurize the egg yolks while maintaining a silky texture; use an instant-read thermometer and stir constantly to prevent scrambled eggs.
  • Chill Between Crepe Layers ❄️
    Refrigerate your assembled cake for at least 4 hours before serving; this allows the layers to set firmly, making it easier to slice cleanly and letting flavors meld beautifully.
  • Maple Syrup Reduction Trick 🍁
    Gently warm your maple syrup to 110°F before folding into the pastry cream; this prevents temperature shock that can cause lumps and ensures a perfectly smooth, integrated filling.
  • Dust Powdered Sugar Just Before Service ✨
    Apply powdered sugar topping within 30 minutes of serving to prevent it from dissolving into the moist crepes; this keeps that stunning snowy appearance and crisp texture that makes the dessert visually dramatic.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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