I would eat this cake for breakfast.
Really, a crêpe is basically a very thin pancake, either sweet or savoury, filled or layered with just about anything you can think of under the Canadian summer sun. If maple syrup flowing over the edges of pillowy soft pancakes is an acceptable start to a lazy Sunday morning, then I'm sticking to my guns (and rationalizing) an entire stack of thin pancakes layered with honey sweetened & vanilla flavoured pastry cream should be just as customary.
Besides, it's the celebratory weekend where it's demanded we show our Canadian pride with anything and everything red, white & delicious. Snowbirds, beaches, farmers' markets, parades, fireworks, bbq's, backyards, beer, and cake!
Mille crêpe is the classical name for this cake as mille means 'thousand'. A bit of an exaggeration but you get the idea of many layers composing the cake. It is quite forgiving to prepare if you need another reason to attempt the recipe besides the stunning presentation.
This crêpe cake can be prepared in stages if it seems overwhelming to complete all at once. Prepare the batter up to a day in advance; prepare the crêpes up to a day in advance; prepare the pastry cream up to 4 days in advance. Assemble the cake up to a day in advance. If you follow along with my work at all, you know I like to share ideas and recipes that can be adapted to whatever seasonal ingredient is available. Could you imagine this cake topped with juicy peaches or blueberries?
It seems to be the time where so many ideas and opportunities are presenting themselves to me and it feels both exhilarating and scary. Every week - if not every day - the people, conversations, ideas, and places I visit churn up inspiration at a (sometimes) dizzying pace.
I sleep with a pen and paper just in case an idea hits me in the middle of the night. I have folders and subfolders, lists of lists, jars in jars. I wonder a lot. I like to read, and write, and cook, and eat, and share although I don't think I do enough of any one. The opportunity to pick sour cherries presented itself today and how could I possibly say no? Change of plans, restructure the to-do list, wake up an hour or two earlier because a test batch of sour cherry chutney must be done. Tend to the ferments. Wish for daylight to snap more photos. Water the tomatoes. Start the reminder list for what I need to take with me in the morning. Get a shopping list ready for more recipe testing. Curse the rabbits for eating my beans.
I like this pace. Let's keep going because it's not time to stop yet. Summer is here.
Now that summer is just around the corner, asparagus' time to shine is coming to an end. If you haven't had a chance to try my recipe for ale battered asparagus I recommend you pick up some spears this weekend before it's too late. They would make a great accompaniment to bbq'd steak for Father's Day.
Eating. Drinking. Sharing.