Photo: Spencer Olson
Spencer Olson describes one of his most requested recipes as “absolutely delicious.” And if you want to hop on the crêpe cake craze, try his sweet-meets-tart take. “I often get requests for various recipes,” Olson says. “One of my most requested is Key Lime Pie, but why [make that] when you can whip up something new and unique like Key Lime Pie Crêpe Cake?”
Olson’s Key Lime Pie-inspired Crêpe Cake has all the quintessential elements—from the graham cracker-inspired crêpes to the delicious and light key lime filling. “This recipe will surely be a winner on a hot summer’s day,” he says.
Key Lime Pie Crêpe Cake
Crêpes
- 1 cup all-purpose flour
- 3 Tbsp. brown sugar
- 1/8 tsp. salt
- 1 tsp. cinnamon
- 3 eggs
- 1/2 cup water
- ¾ cup whole milk
- 2 tsp. honey
- 2 Tbsp. butter
Pastry Cream
- 2 cups whole milk
- 1/4 tsp. vanilla paste
- 1/3 cup sugar
- 5 tsp. key lime juice
- 3 egg yolks
- 1/8 cup cornstarch
Whipped Cream
- 1 3/4 cup whipping cream
- 1/4 cup sugar
- 2 tsp. powdered gelatin
- 2 limes, zested
Crêpes: Melt the butter in a small saucepan over medium-low heat. Continue to cook until the butter is a dark golden color and smells slightly nutty. Mix the flour, brown sugar, salt and cinnamon in a medium bowl. Mix the eggs, water, milk and honey in a large bowl. Sieve the flour mixture into the egg mixture; mix to combine. Whisk in the melted butter. Pass the crêpe batter through a sieve, and refrigerate overnight. Remove the crêpe batter, and whisk the mixture slightly when ready to construct your cake. Heat a small pan over medium-low heat. Pour a small amount of batter into your pan, and tilt the pan until the entire pan is covered. Cook for 1–2 minutes or until the bottom is slightly brown. Flip the crêpe and cook for another 30 seconds. Repeat step six until the batter is used up. Place the crêpes on a drying rack, to cool before constructing the cake. Note: I used a 6-inch pan. You can utilize a smaller or bigger pan; it will simply change the height of the cake.
Pastry Cream: Bring the milk, sugar and vanilla paste to a boil in a medium-sized pot over medium heat. Whisk the key lime juice, eggs and cornstarch until well combined as the milk heats up. Once the milk comes to a boil, slowly pour the milk into the egg mixture. Whisk continually to prevent the eggs from cooking. Return the egg mixture to the pan over low heat. Whisk continually until the pastry cream thickens. Once it thickens, remove from heat and pour into a large bowl. Cover the pastry cream with plastic wrap. The plastic wrap should touch the surface of the cream to prevent a film from forming. Store the cream for at least 6 hours or overnight. In a medium bowl, whisk the cream, sugar, gelatin and the zest of one lime until stiff peaks are reached. Fold the whipped cream into the pastry cream.
Constructing: Place one crêpe on a plate and spread 2–3 Tbsp. of the cream on the cake, leaving 1/4 inch around the edge. The amount of cream will depend on the crêpe size. Place another crêpe on top, and continue to layer the crêpes and cream. Finish by spreading a healthy amount of the remaining cream on top of the cake, and sprinkle with the zest of one lime.
Spencer Olson, who is from the area, continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
