September 07, 2014

Gâteau de Crêpes

Looking for something interesting to do with a batch of crêpes? This is a Gâteau de Crêpes, aka Crêpe Cake or Crêpe Stack. It can be savoury, like this ones (full of mushrooms, herbs, and mascarpone), or they can be sweet (for example, alternately layered with dark chocolate and sour cherry jam). The possibilities are almost endless.

Since I was making only two servings (albeit very filling servings), I used a total of six crêpes, but in order to get a tall and pretty tower of a gâteau, I cut them in half and made a half-moon shaped stack.

For a filling, I chose duxelles (basically, finely chopped mushrooms, onion, garlic, butter, and brandy that have been sautéed together into an almost paste consistency), and a cheese mixture of mascarpone, crushed garlic, fresh parsley, basil, and sage, a good pinch of salt and a tablespoon or two of butter, which functioned as a sort of delicious glue to keep any stray mushrooms from running amok. If I'd done a better job chopping my mushrooms, the glue factor would have been moot, but worth including from a flavour perspective in any event.

If you are making a round Gâteau de Crêpes, simply double the ingredients and leave your crêpes intact.

Gâteau de Crêpes

Serves 2

6 6-inch crêpes, each sliced in half

450 grams mixed mushrooms, finely minced
(I used half chanterelles, half cremini)
2 tablespoons butter
1/4 medium onion, finely minced
2 cloves crushed garlic
2 tablespoons brandy
Kosher salt

If you have a food processor, use it to pulse the mushrooms until they are finely chopped. Otherwise, you'll need a knife and a bit more patience than I have. In a medium skillet over medium heat, sauté the onion, garlic, and mushrooms in the butter. Add a pinch of salt, and continue to sauté until the mushrooms start to stick. If you have any fresh thyme, you might want to add a pinch or two. Add the brandy, and stir through. Turn the heat to low and continue to cook and stir until the brandy has evaporated, and the mass becomes a purée.

Savoury Mascarpone
125 grams mascarpone
2 cloves garlic, crushed
large pinch of salt
2 tablespoons butter
1/3 cup chopped fresh herbs (parsley, basil, sage)

Mix everything together with a fork until thoroughly integrated.

If your crêpes are cold, warm them up. They won't be spending much time in the oven at the end, and you don't want them to start out chilly.

Lightly butter (or oil) a baking sheet (or pizza pan).

On each crêpe-half, spread a small amount of the mascarpone cream and a tablespoon or so of the duxelles. Be sure to spread the fillings all the way to the edges, to keep the stack from sagging at the sides. Place the first crêpe on the greased sheet, and then stack each "filled" crêpe-half on top of the previous one, until you run out of filling and crêpes. If you like, you can top the final crêpe with some grated parmesan, but it works just fine without, as well.

Place in a 400 F oven for about 10 minutes, or until the mascarpone is bubbling slightly and the top appears crisp at the edges.

Slice into two portions with a sharp chef's knife (a serrated knife would be more difficult to slice cleanly). Cut each slice again, to serve as an appetizer. Serve right away, or at room temperature. I served this one right away, with a chopped salad to follow.

Here it is once more, just before it went into the oven.

Flat side:

Round side:

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