Best Smoked Salmon Crepe Cake Recipes | Food Network Canada (2024)

FAQs

What is the difference between crepe cake and regular cake? ›

Crepe cake is exactly what it sounds like. Instead of being made out of cake batter, it's a cake that's made by stacking tons of crepes on top of each other. The crepes have a thin layer of mascarpone and whipped cream in between them, adding to the richness and decadence of the dessert.

If your crêpe cake is chewy, the crêpes might be overcooked. While you definitely want them cooked through, the crêpes should still be soft and flexible when you take them out of the pan. In testing, we found that this took about 1 1/2 minutes on the first side and 1 minute on the second.

FAQ: Crepe Cake

It will keep in the fridge for up to 3 days, if covered. Does crepe cake need to be refrigerated? Yes, please refrigerate this cake, because the filling is made with fresh dairy ingredients, like cream and mascarpone (or cream cheese). Loosely wrap it in plastic wrap and store it for 3 days.

The layered crepes make a soft and tender cake that is made light and creamy from the whipped cream, with some crunch and bite from the granulated sugar and bruleed top. It's the perfect holiday showstopper centerpiece.

Originating in France it's also known as a mille crepe or Gâteau de Crêpes. The name mille crepe directly translates to "a thousand crepes" and pretty much describes how this cake is! There are so many different variations on this cake such as my chocolate, milk tea, or matcha versions.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don't wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set.

The science behind letting crepe batter rest

This is also why you shouldn't over-mix crepe and pancake batters; it can overwork the flour and bind all the gluten together too tightly, locking out air bubbles that would make your batter nice and light when cooked.

Tough Crepes = Tough Cake

Overcooking does! Use a low - medium heat for your crepes, and test drive with one or two crepes. If you find that it's browning too quickly, lower the heat. You want the crepes to be tender and light.

What is a mille crepe cake? ›

A delicate and impressive cake made up of layers upon layers of paper-thin crepes and velvety ganache. With each slice, you get the perfect balance of tender crepes and creamy filling, making it a favorite among dessert enthusiasts.

As our cakes are made fresh, we recommend that the cake be kept refrigerated (1°C-3°C) as soon as you receive for it to stay fresh. Cakes are best consumed within 2-3 days. How long can a cake last without refrigeration? Not more than one hour outside of refrigeration, maximum 30 mins during hot weather.

An open-faced sandwich with Norwegian smoked salmon is a traditional dish in Norway, and it's a perfect meal either for lunch or in the picnic basket. We recommend brown bread like whole wheat or rye bread for this dish. Here is a recipe for a quick and easy way of making this recipe with delicious Norwegian Salmon.

You'll love this loaded smoked salmon platter with fresh veggies, creamy cheese (in this case Labneh) and Mediterranean favorites like capers, olives, and marinated artichokes! Serve it for brunch with bagels or as an appetizer platter with your favorite crackers or pita wedges.

Getting soft cheeses like Neufchatel cheese, brie, and cream cheese is an amazing way to pair them with the smoked salmon! We also definitely recommend you try some sort of cheese spread. You can do plain cream cheese, or something flavored and more elevated. For example perhaps a creme fraîche with dill.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

In case you haven't guessed already, this cake is made with paper-thin, lightly sweetened vanilla crepe layers (made from my crepe recipe). Between the crepes, we'll spread a silky whipped cream/cream cheese filling that is just as wonderfully light as the crepe layers themselves.

Crepe cakes are a dessert option that can offer some nutritional benefits. For one, the crepes themselves can be made with healthier ingredients such as whole wheat flour or almond flour. They also provide a good source of protein and fiber.