This simple peach and a cream dessert are summer in a disc

Crêpe cake enjoy your moment in the dessert ramp light for almost two decades -and for a good reason. Their thin, delicate layers made of hardly sweetened dough are the perfect vehicle for brave, fruity or creamy fillings that are stacked into a striking, silky and unexpectedly light dessert. Famous of bakeries like how Lady M In the early 2000s, crepes cakes have become a main support in pastries and special distribution alike.

But as someone who has made many, I can confirm that a crepe cake is a great obligation to make at home. Cook a dozen or more crepes after the other on the stove, cool and stack without tearing, and prevent your fillings from sliding and gliding. But our optimized sheet-cover crepe roll recipe provides the entire elegance of a classic crepe cake with a fraction of the exertion and it is no less impressive if it is cut and packed into slices.

This version, which was developed in our Birmingham, Alabama, tested Kitchen from Craig RuffFor baking, only call a thin crepe in a cut tin pan, which is then layered with a roasted powder puree and a beaten cream cheese filling, and then in a narrow, decent spiral and cooled so that it goes for clean slices. It is a clever mashup made of crepe cake and jelly rolls that is impressed with minimal stress. The key lies in the dough and baking technology as well as a few clever filling tricks that compensate for aesthetics and taste.

The crepe dough and bake

Traditional crepes are cooked one after the other in a pan, in which your bones and tanning are easy to control. But if you strive for a single leaf crepe baked in the oven, Craig found that new challenges such as uneven browning, dough officials and inconsistent thickness have arisen.

After many tests, Craig found some intelligent problems. For the beginning, he nailed a ties near Standard Crêpe formulas – flour, egg and milk in the right balance for a thin but delicate result – and limited the amount of sugar to just a touch for a subtle sweet taste. Reaching crepes with a bright, golden brown color was harder: even at 500 ° F the crepe remained pale and overcurrent the color that the crepe held on the pan and was almost impossible to roll.

Craig tested the preheat of the pan with butter before adding the dough. While this technique contributed to developing some browning on a standard aluminum-neck leaf, the results were inconsistent and the crepe also tended to stick or bake. The actual solution turned out to be something that we rarely demand: a baking sheet with a non -stick. It delivered a reliable color on the crepe without excitement and prevented what was even more important overall. This change created a thin, even crepe with slightly golden edges and a flexible texture that made a beautiful roll.

The peach filling

Instead of laying the crepe with fresh peachers (which can make cutting of the rolled cake challenging) or a cooked, chunky porridge (the lack of visual attraction was missing), Craig landed on a simple, elegant solution: a roasted porridge puree. Holded solid peaches are thrown with lemon and sugar and then tender and siru -partially roasted. As soon as they have cooled slightly, they are mixed into a smooth, paintable puree, which is light, juicy and thick enough to keep its shape.

This additional violal step concentrates the taste of the peach, while the excess moisture evaporates in the oven. And keep the fruit layer separately from the cream (instead of folding the two together) means that the peach paint plays against the creamy white filling when slices of the roll.

The cream filling

The “cream” in this peach and creamed is not just whipped cream; Instead, Craig creates a more robust, tanger -beaten cream cheese filling that stands to roll without losing his silky texture. The interplay of heavy cream and cream cheese creates a swirl, mousse -like texture, which spreads slightly and celebrates well in the fridge.

First of all, Craig tested and folded part of the peach puree directly into the cream filling, but the results were overwhelming: it confused the color and diluted the texture. By staying in different layers, everyone can shine. The cream adds wealth and body while the summer fruit brings brightness.

Make sure you use the entire cream filling when you distribute it via the crepe. Craig held a little back in early tests, but a slightly thicker layer improves both the structural integrity of the role and the visual contrast of the cut spiral.

Assembly and serve

As soon as the crepe has cooled, it is ready to convert into dessert. A flexible metal spatula (or two) makes lifting and transferring to your work surface without tearing. From there, simply spread out on the cream filling and layer the chilled porridge puree over the top – an offset spatula helps here. Roll it, Jelly Roll style, starting at the short end.

We like the underside of the crepe – the one that does not touch the pan – to stand out because it is rather smooth and even more even golden, but frankly, go to the side that looks best. The most important thing is to cool the finished role for at least a few hours (overnight is even better). This gives the fillings time to set and ensure that they receive decent, clean slices with clearly defined layers.

The set does not take much to increase the presentation. A dust of sugar powder, a few peach panes and the plucked or padded whipped cream make a long way. Despite the cooling and frightening time, active work here is minimal. There is no batch cooking, no delicate stratification: just a crepe, a role and a very satisfactory revelation when cut into the spiral.

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