cherry blintzes

breakfast today is cherry blintzes made from the crêpes i had leftover from the assembly of the mille crêpes cake.  i simply took the leftover crêpes and stored them flat in a gallon ziplock type bag in the freezer. i’ve found that they keep for at least two weeks in the freezer. it was early, so i used cherry pie filling as my filling. you could use pretty much any type of pie filling, jam or preserves, you like. feel free to add some farmer or cottage cheese to the blintz as well. Assembly and prep are pretty simple. on a cutting board lay out a crêpe, pretty side down and drop about a tablespoon full of your fruit or cheese filling just below the center of the crêpe and fold like an envelope. i griddle the blintzes on a hot buttered cast iron comal, flap side down first then turn. you’re cooking them just to crisp and heat through. sprinkle with confectioner’s sugar, whipped cream or sour cream. enjoy!

the crêpe recipe is here.

chocolate mille crêpes cake

i think this cake pretty much speaks for itself, but back when my diet was pretty much wheat-based, the “lady m cake” was one of my favorites. for this gluten free version, i built it with vanilla crepes made with Cup4Cup flour and filled it with chocolate pastry cream using cornstarch instead of wheat flour as the thickening agent in the pastry cream. take a look at the construction process, below.

Here’s the recipe. I forgot to do both weight and volume measurements, apologies.

Chocolate Mille Crêpes Cake

(Makes one eight inch cake)


Crêpe batter:

6 tablespoons unsalted butter

3 cups milk

6 large eggs

1 1/2 cups Cup4Cup gluten-free flour blend

½ cup sugar

Pinch salt

Chocolate pastry cream:

2 cups half & half

1 vanilla bean, split and scraped or 2 teaspoons vanilla bean paste

4 ounces bittersweet chocolate, chopped into small pieces

6 large egg yolks

1/2 cup granulated sugar

1/3 cup cornstarch, sifted (after measuring)

4 tablespoons unsalted butter

1 tablespoon cocoa powder


2 cups heavy cream

2 tablespoons granulated sugar

Vegetable oil or butter to prepare the crêpes


Day 1:Prepare crêpe batter and pastry cream the day before you plan to assemble the cake.

Crêpe batter: In a small pan, cook the butter until brown. Set aside.

In a small heavy pot, heat the milk until it starts steaming. Set aside to cool for 5-10 minutes.

In a heavy-duty mixer, combine the eggs, flour, sugar, and salt and beat on medium-low speed just until blended.

With mixer on lowest speed, slowly add the warm milk and browned butter. Then beat on medium-high until smooth and well-blended.

Pour the crêpe batter into a container, cover and refrigerate overnight.

Pastry cream: [If using a vanilla bean, split it open with a sharp knife, scrape out the seeds with the knife’s dull edge, and reserve bean and seeds.] In a small heavy pot, bring half & half and vanilla paste [or bean and seeds] to a boil. Remove from heat. Add the chocolate pieces and stir until chocolate has melted completely. Set aside to cool for 10 minutes. [Remove and discard vanilla bean.]

Fill a large bowl (or the kitchen sink) with an ice bath and set aside.

In a medium-sized pot, whisk the egg yolks, sugar, cocoa and cornstarch together until well-blended. Gradually whisk in the warm chocolate half & half. Place the pan over high heat and bring the mixture to a boil, whisking vigorously for 1 to 2 minutes, until the cream coats the back of the spoon.

Set the pot on the ice bath and stir until the cream is just warm enough to melt butter. Stir in the butter until melted and thoroughly incorporated. You should have a shiny, custardy mixture. Cool, cover and refrigerate the pastry cream overnight.

Day 2:Bring the crêpe batter and pastry cream to room temperature.

Line a large plate or baking sheet with parchment paper.

Place an 8-9-inch crêpe pan over medium heat. Coat the surface of the pan with the butter/oil, then add about ¼ cup of batter (I use a ladle) and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crêpe. Cook on the other side for no longer than 5-10 seconds. Carefully stack the crêpes onto the paper-lined plate or baking sheet.

Repeat, adding more oil/butter each time, until you have 20-30 perfect crêpes.
Set the best-looking crêpe aside for the top of the cake.

In a heavy-duty mixer, whip the heavy cream with 2 tablespoons sugar into soft peaks. Fold the whipped cream into the pastry cream until completely incorporated.

To assemble the cake, place a crêpe on a serving plate. With an offset spatula, completely cover the crêpe with a thin layer (a few tablespoons) of pastry cream. Alternate layers of cream and crêpes until you have a tower of 20-30 crêpes, ending with the best-looking crêpe on top. Cover and chill for at least 4 hours but not more than 24 hours.

Allow cake to come to room temperature before serving. If you’re feeling wild and have access to a kitchen torch, sprinkle the top of the cake with a layer of superfine granulated sugar and caramelize the sugar with the torch.