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Photos of all things food and drink from The Daily Meal
20-layer crepe cake at The New York Palace Hotel in New York City.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of the 20-layer crepe cake at The New York Palace Hotel in New York City. Last night, The Daily Meal hosted a finale party for everyone's favorite television show, admittedly or not, Gossip Girl. Like any good finale party, the champagne was flowing, every trace of food triggered a Gossip Girl memory, and we all cried at the end (not really). Instead of thinking about Gossip Girl being Dan Humphrey (what?!), I'm thinking about the light and fluffy layers of the crepe cake.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."
Follow The Daily Meal's photo editor Jane Bruce on Twitter.
20 LAYER CREPE CAKE from SCANDAL – DIY
’ Olivia Pope at the beginning of the episode brings over this delicious signature Crepe Cake to dinner at her Dad’s house, and Jake’s there and his new fiancee, so there’s a lot of tension But all I can focus on, is that cake! She said it’s a 20 layer crepe cake with the perfect amount of evenly spread pastry cream between each layer and I’m like oooooooh! So I thought it would be fun to do a DIY Crepe Cake recipe this weekend And I’m really excited because we have never made crepes before on this channel, so today will be a first Let’s get started! The things you will need to make the crepes will be: 6 eggs at room temperature, 3 cups of warm milk, 6 tablespoons of sugar, 6 tablespoons of melted butter, 1-1/2 cups of all purpose flour, 1/2 a teaspoon of almond extract, 1 teaspoon of vanilla extract and 1/2 a teaspoon of salt Then, the things you’ll need to make the pastry cream filling will be: 1 cup of whole milk, 1 tablespoon of butter, 2 egg yolks, 2 tablespoons of cornstarch, 3 tablespoons of sugar, 1/2 a teaspoon of salt, and 1/2 of a vanilla bean
You’ll also need 2 cups of heavy whipping cream and 2 tablespoons of sugar, to make the whipped cream The first thing that we’re gonna do is make our crepe batter, we are gonna sift our flour, sugar and salt Tap-tap-tap, tap-tap-tap-tap-tap-tap! Whisk together the dry ingredients and set it off to the side Now it is time to whisk together our wet ingredients, we are gonna start with our eggs, crack them open into a big bowl, and whisk ‘em up Next we are gonna add our milk, I warmed it up in the microwave just a little bit so that when it’s combined with our butter we don’t get lumps
Almond extract, and vanilla extract Whisk together again until well combined Both of our mixtures are now ready, it is time to combine them Pour all of the wet ingredients into the dry bowl, doo-doo-doo-doo! I like to give the mixture a quick whisk before I use the blender To finish our crepe batter I am gonna be using an immersion blender because this will make the batter very very smooth
And when you’re making crepes, the smoother the batter, the better! You can use a regular hand mixer, but these puppies, super smooth! Dig-uh-dig-uh-dig-uh-dig-uh-dig-uh-dig-uh-dig-uh! They gotta be up to Olivia Pope standards, so those are like… Up here! Oh crepe yeah! Once the batter is blended cover it with a piece of food safe plastic wrap and put it in the fridge for a minimum of 2 hours This allows the flour plenty of time to absorb the liquid and give our crepes a delicate texture, yum-yum-yum-yum-yum-yum-yum! Just took the crepe batter out of the fridge, using a rubber spatula, give it a quick mix, then take a metal spatula, nibble of butter, 1/4 cup measuring cup and a 10 inch non-stick pan over to the stove Put your pan on the stove and turn the heat to medium low, add the small amount of butter and as it melts let it coat the bottom of the pan Using the measuring cup, scoop the batter into the middle of the pan and quickly swirl it around in a circle to cover the bottom
Cook until the edges are slightly browned, which usually takes about 1 minute Flip the crepe over and cook for an additional 30 seconds or so Carefully remove your finished crepe and place it onto a baking sheet And lastly, repeat this until you have 20 crepes Our crepes are ready, they smell delicious, if you guys just want an awesome crepe recipe, for the weekend, for brunching, look no further, you can just stop here
But I am determined, I am gonna make a yummy crepe cake today, so I am gonna set these off to the side and while they’re cooling, I’m gonna make that yummy pastry cream Dee-dee-dee-dee-dee-dee-dee-dee! First step to making pastry cream, in a medium bowl, add sugar, cornstarch and salt, and whisk together until well combined Next, add 1/4 cup of milk, and 2 egg yolks, whisk together 1 more time Now, in a medium sized saucepan, pour the rest of your milk, and, 1/2 a vanilla bean Over here I’ve got a cutting mat and a sharp cutting knife, I’ve cut a slit down the middle of my bean, put some pressure at the top and scrape down
And that’s what we want, all those seeds I’ve got my sauce pot with the milk and vanilla, and my egg mixture ready, we’re gonna take both of these over to the stove Turn the heat to medium and cook until scalding, which is when little bubbles will start to form all around the edge Once scalding, slowly pour the heated milk into the egg mixture while whisking until fully combined Pour this mixture back into the saucepan and cook over medium-low heat, whisking constantly, until it starts to thicken
Then, remove from the heat and take it back to your baking station Our pastry cream is almost done, it is fresh off the stove, be careful, it is still hot Now we’re going to strain it into a large bowl Ooh that smells good! Push the pastry cream through, this helps give it a nice smooth texture, and catch any big chunks Then add your butter, this is gonna make it nice and shiny
Mix together using a whisk The pastry cream is ready, but it has to cool to room temperature We don’t want it to develop a skin on the top, so I have plastic wrap here to put on the top to touch Instead of covering the bowl, we cover the top Then set it off to the side, while we make some whipped cream
Making whipped cream is easy, in a medium sized bowl, pour in your heavy whipping cream and sugar Then using a hand mixer, mix together until stiff peaks form Whipped cream is ready, pastry cream has cooled, we are going to fold them together, starting with just one little scoop of whipped cream first Folding is really easy, you just scoop underneath, fold over, and then turn the bowl This helps the two mixtures get used to each other, before you add the rest
Once again, gently fold together until well combined We’ve made our crepes, we’ve made our pastry cream, now it is time to assemble our Crepe Cake! Choose whatever dish you’d like to serve your cake on, I chose a white cake plate that looks like the one from the episode of Scandal, because I want it to look as similar as I can To assemble our cake, pick up one of these little guys, place it into the center, then scoop a dollop of cream, place it into the center of the crepe and then spread it out to the edges Doo-doo! First layer complete, nineteen more to go! Whew! Just keep repeating this process until your cake is 20 layers Ta-da! Here is the signature 20 Layer Crepe Cake from the TV show Scandal, it turned out amazing! It looks delicious, I already cut myself a slice
I think Olivia Pope would approve because each layer is lined with just the perfect amount of pastry cream I’ll be posting lots of pictures and the recipe on RosannaPansinocom, Instagram, Facebook and Twitter, so you can check them out there And, if you guys make this Crepe Cake, or you just make some yummy crepes with the recipe, please take a picture and send it to me, I love seeing your baking creations, it just makes me happy! It makes my day! I hope you guys enjoyed the recipe and you have a good weekend, bye-bye! I’m so fancy today, I got a little red wine, like Olivia Pope Oh yeah, oh my gosh! Mmmmm! Mmmm-mmmm-mmmm-mmmmm! Hello weekend! I’m throwing a Netflix party for myself today, and you’re invited and you’re invited! Come on team! Bye you guys!
- Crepe Batter (see recipe below)
- Pastry Crème Filling (see recipe below)
- 2 cups heavy cream
- 1 tablespoon granulated sugar
- Powdered (confectioners’) sugar
- 6 tablespoons butter
- 3 cups milk
- 6 eggs
- 1 1/2 cups all-purpose flour
- 7 tablespoons granulated sugar
- Pinch salt
- In a small pan, melt the butter until lightly browned remove from heat and set aside.
- In a separate, small pan, warm the milk until steaming remove from heat and set aside to allow to cool slightly.
- In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.
Pastry Crème Filling:
- 1 egg
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon hot water
- 2 tablespoons heavy cream, whipped
- In a small bowl, add egg, flour, sugar, and cornstarch beat until smooth.
- In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
- Remove from the heat. Add vanilla extract and hot water stir until dissolved into the mixture. Set aside to cool until firm.
- When the Pastry Crème has cooled, fold in the whipped cream.
- Refrigerate mixture until thick (best if refrigerated overnight).
The next day…Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
- Line baking sheets with parchment paper.
- Using a nonstick or lightly-oiled crepe pan over medium-low heat.
- Evenly distribute approximately 3 tablespoons Crepe Batter (less than 1/4 cup) swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking on the other side of the crepe for no longer than 5 seconds.
- Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other).
- Repeat this process until you have 20 perfect crepes.
Remove the prepared Pastry Crème Filling from the refrigerator:
Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.
20-Layer Green Tea Crepe Cake/千层绿茶蛋糕
This is my second time making a crepe cake, I am using Ellen Easton’s recipe. It turned out to be a lot better than the one I used last time. The only difference is: I made the green tea flavor by adding 3.5 TBSP of green tea powder in the batter. I did rearrange the recipe so it is easier to fellow. It is easier than you may think. Just follow the recipe and you will be fine.
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2.5 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners’) sugar
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below) refrigerate.
6 tablespoons butter
3 cups milk
1 1/2 cups all-purpose flour
7 tablespoons granulated sugar
In a small pan, melt the butter until lightly browned remove from heat and set aside.
In a separate, small pan, warm the milk until steaming remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.
Pastry Crème Filling:
1 tablespoon low gluten wheat flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).
Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.
Remove the prepared Pastry Crème Filling from the refrigerator:
Whip the 2.5 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.
Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.
The 20th crepe will be the last or top layer.
Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).
這是我第二次做千层蛋糕，我使用的是艾倫 • 伊斯頓的食譜。它比我前一次用的要好很多。其中有一两处我该了一下：我在麵糊裡添加 3.5 湯匙綠茶粉， 面上撒了绿茶粉， 我加了奶油的量到2杯半。它比你想像的要容易。只需按照食譜再加一些耐性。好好享受吧 ！
1 1/2 杯低筋小麦粉
在一個大碗里，用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器，放冰箱冷藏幾個小時或过夜。
在一隻小碗，加入雞蛋、 麵粉、 糖和生粉 ；打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。倒回所有成分到平底鍋裡不斷攪拌，大約 5 分鐘，直到變稠。
中火用不粘鍋。在锅内均勻分佈大約 ¼ 杯麵糊 ；渦流，以覆蓋锅的表面。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指，輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程，直到你有 20 张完美的薄餅。注：刚开始时您可能需要做幾张练练手。
用打蛋器打2.5 杯的濃奶油和 1 湯匙糖。輕輕地把奶油糊加入到打发的濃奶油里。
用另一张千层蛋糕皮覆蓋並重複这个过程，直到達到 20 層。
The new art of baking
Why would someone attempt to make a 20-Layer crepe cake, you ask?
I was watching the show, Diners, Drive-Ins and Dives on Food Network Monday night. The host went to this one restaurant in the Midwest and one of the item featured on the show was a Layered Crepe Cake. Now, I have had my fair share of layered crepe cake before, the first time was in Osaka, Japan back in 2007. I went for my university exchange program to the land of the rising sun at the time and went up north for a holiday with my best friend. By the way, speaking of Japan, please help the Tsunami's victims. You can make your donation here at the American Red Cross website or your country's red cross website.
So, when the cake was featured on the show last Monday, I know I have to attempt to re-create the cake at home. After all, it is only a matter of stacking 20 crepes together, right? How hard can it be? I was dead wrong. To be fair, the assembly process wasn't difficult at all. The tedious part is to getting your crepe to come out right especially if you do not have a crepe pan. I tried using my non-stick pan. The first one was frustrating as it keeps getting stuck in the middle of the pan. I ended up tossing the pan into the trash.
Using my new small omelet pan, I finally managed to get the crepe to come out fine. Then, it was the patience involved to make 20 crepes. It sounded easy during the planning process. Implementation wise, well, let's just say you need quite a bit of zen in the kitchen when you are doing it. As usual, I believe practice makes perfect.
As if that wasn't enough, I have to tweak the recipe, as usual. Instead of using regular pastry cream, I decided to make lemon curd and fold it in fresh whipped cream. Mom loves lemon curd. And I love lemon for the fact that it adds a lot of fresh flavor to anything bake or cook. The end result is worth all the work. I am already planning on a second crepe cake, most likely a berry filled crepe cake. Will probably have that in the menu this coming Easter and also for Mother's Day!
20 Layer Lemon Crepe Cake
Basic Crepe Batter
1 1/2 cup all purpose flour
6 large eggs
1 tsp vanilla
1/4 tsp salt
7 Tbsp sugar
6 Tbsp brown butter
3 cups of milk
(Adapted from Joy Of Baking)
3 large eggs
1/3 cup lemon juice (2-3 lemons)
1 tablespoon of lemon zest
3/4 cup of sugar
4 Tbsp of unsalted butter
2 Cups Whipping Cream
1 Tbsp sugar
Powdered Sugar for dusting
Step 1: Prepare the crepe batter. Measure out all the dry ingredients in a bowl. Melt the butter in a small pan till it is lightly brown. Set aside. Bring the 3 cups of milk to a simmer. Set aside.
Step 4: Strain batter into an airtight container. Place batter in the fridge for at least 2 hours, preferably overnight
Step 5: Prepare lemon curd according to the direction here. Store in an airtight container and let chill in the fridge overnight.
Step 6: The next day, prepare the crepe. Pull the container out from the fridge. Let it rest till it comes to room temperature. Whisk batter before using.
Step 8: Let crepe cook for a min. Flip crepe over carefully with a spatula. Let cook for another 30 seconds.
Step 9: Remove and lay crepe on a baking sheet layered with parchment. Do not lay crepe on top each other. Layer with parchment. Continue till all batter has been used.
Once you have cooked all of the crepes that you need you can start stacking them. Place the first crepe on your desired cake stand or plate. You will need about 3 cups of whipped cream. It's a good idea to add a whipped cream stabilizer if you are making homemade whipped cream.
You can also add a 1/4 cup of marshmallow fluff to the whipped cream recipe below to stabilize the cream so that it stays stiff and ensures that the crepes will not slip and slide when you stack them.
Whipped Cream Ingredients:
- 2 cups of heavy cream
- 2 tablespoons of powdered sugar
- 1/2 teaspoon of vanilla extract
Beat the cream with a hand mixer until it forms stiff peaks. Add the vanilla and powdered sugar. Beat or stir into the cream until combined. Be careful not to over beat. The cream will easily turn into butter and buttermilk if beaten for too long.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
We're not going to sugar-coat things (yet): you're going to spend an hour making this cake. To set yourself up for success, make sure everything is in place. To the left of the stove, keep the pitcher of batter, a ¼ measuring cup in a bowl (to catch any drips!), and a whisk to give it a gentle stir in case it settles. On your right side, keep a rubber spatula ready for flipping, a bowl of melted butter (4 Tbsp.), and a pastry brush to coat the pan. Your non-stick large (9") skillet is the No. 1. essential tool, which should be over medium-low heat in front of you, ready to fill with crepe batter. Things move pretty fast in crepe-cooking, so you don't have a second to spare to grab a spatula or melt more butter.
A suuuuper light brushing of butter is all you need, otherwise the crepes may bubble and brown too quickly. You also don't want them to get greasy, or else the beautiful custard may slide right off them when you build the cake.
For the crêpes
- 7 Tbs. (3-1/2 oz.) unsalted butter, cut into tablespoons
- 1-1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- Pinch of salt
- 6 large eggs
- 2 cups whole milk
- 1-1/2 tsp. vanilla extract
- 1/2 tsp. finely grated orange zest
- 3/4 cup heavy cream
- Vegetable oil or melted butter, for coating the pan
For the pastry cream filling
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 Tbs. (1 oz.) unsalted butter, divided
- 1 vanilla bean, or 1 Tbs. vanilla bean paste or extract
- 2 cups heavy cream
- 5 Tbs. granulated sugar
- 1 Tbs. Cointreau or Grand Marnier (optional)
Recipe: 21-Layer Matcha Mille Crêpe.
¼ cup + 1 tbsp (75g) butter, melted
3 cups (700ml) warm (not scalding) milk
6 large eggs
1 ½ cups + 1 tbsp (190g) all-pupose flour, sifted
3 tbsp (18g) matcha powder, sifted
1 pinch salt
1/2 cup (100g) Sugar
Whipped Cream Filling
1 tbsp (8g) powdered gelatin
4 tbsp (60ml) ice cold water
3 cups (700ml) heavy cream
1/3 cup (35g) powdered sugar, plus more for dusting
(For matcha cream, add 2 tbsp. or 16g matcha powder)
1. In a large mixing bowl, mix the eggs, flour, matcha powder, sugar and salt. Stir in the warm milk and butter until the batter is smooth, then cover and refrigerate 4-8 hours or overnight.
2. When you’re ready to make your crêpes, heat a nonstick frying pan on medium heat. Gently spread a thin layer of butter into the pan with a paper towel. Once the pan is heated, begin making crêpes. Ladle a small portion of batter (approximately ¼ cup) into your pan, and quickly swirl it to cover the bottom of the pan evenly. Make sure to swirl the batter around the edges multiple times to build up the thickness and increase the stability of each crêpe. Once the top of the crêpe is dry and the bottom lightly browned, flip the crêpe. [I do this by hand by grabbing a corner and pulling it up, but if you aren’t confident you can do that without burning yourself, please use a spatula!] Cook for 20 seconds on the other side, and then transfer the crêpe to a plate. Repeat this until you’ve used up your batter, stacking the crêpes on one another to cool. You should get 20-25 crêpes unless your pan is larger than 10″. Cover them and refrigerate until they’re cooled completely.
3. Make the whipped cream filling. In small bowl, mix the gelatin and cold water and allow to bloom for 5 minutes. In a large bowl, beat the powdered sugar and cream until the whipped cream has reached soft-to-medium peaks. Gently warm the gelatin, either over a double boiler or in the microwave. Either way, be sure the gelatin has dissolved, but do not allow the mixture to boil. Pour the gelatin mixture into your heavy cream while mixing, and mix on medium-high speed until you just achieve medium peaks.
4. Begin assembly. Lay a crêpe on your cake plate and spread a layer of whipped cream as thick as the crêpe on top. I used an ice cream scoop to portion out the cream on each layer. Start in the middle and spread the whipped cream just to the edge of the crêpe, but not beyond. Repeat until you’ve used all your crêpes, and then sprinkle the cake with powdered sugar (or a mix of matcha and powdered sugar). Chill for an hour to allow the cake to set, then cut into slices and enjoy!