Crepes for DAYS & Opening Night

10.12.15

What a week!!! While I have another website to showcase my life as an actor, it’s hard not to let that bleed over into this when it’s affecting my schedule so much. This past week was full of theatre and filming and I’ve been really lucky; and as exhausting as it can be, it is the best tired you can feel.

To celebrate the show I opened on Wednesday night, I wanted to make something different, fall-esque, and have plenty for everyone. My mother sent me a crepe pan for my bridal shower as well as an easy crepe recipe and I still hadn’t taken advantage of either, so it was time. It was overdue. It was time to make a crepe cake.

But what kind was the question? I didn’t want to make anything too sweet, and personally I love figs and fig spread so I decided to go that route and give it a sweet touch with whipped cream.  But this whipped cream used honey instead of confectioners sugar as a sweetener.  Adding almonds to the fig spread really created a great texture  and you can’t deny the result is very pretty if nothing else.  Luckily, it was eaten, and people did not throw up, so I’d like to think this a win all around.

For the fig spread

For the Crepes

For the whipped cream

Crepes are so light and delicious, I can’t wait to make a lot of variations of this cake in the future, especially once spring comes again. I smell some type of blackberry and lemon goodness coming on.

This cake is pretty easy, it’s just the patience of waiting for the different parts to cool.  Make sure your crepes are cool or it’ll melt your whipped cream! Fig spread can easily be made a day before and sealed in an airtight container and chilled, but allow to reach room temperature before starting to spread on crepes.  Crepes can also be made in advance, tightly wrap in plastic wrap and place in refrigerator overnight.

*And don’t forget to put your mixing bowl in the freezer for at least 10-30 minutes before making your whipped cream.*

 

How pretty is that cake?? It traveled……alright.  I messed up my cute whipped cream poofs but other than that, not bad. A great dessert for those who don’t want something too sweet.

So I made this for opening night of our show, but what did I wear?? Well, I’m glad you asked.

Nothing like a good shift dress to make you feel comfy and chic. You know a shift dress is good if you’re not drowning in material and it’s loose, yet fitted to your body type. It gives you a little room if you ate too many burritos the night before, but doesn’t make you look like you’re swimming in fabric. This shift dress has all the great qualities it should have.

This dress from Ruche is such a beautiful print. I look forward to layering it up and adding tights as winter approaches. 

This boots were gifted to me by a friend (my friends give me the coolest clothes). They were her mother’s Frye boots and just a touch too small for her to wear, so she entrusted them with me.  I love the braided detail and color, they go with dresses, skirts, over jeans. They’re an investment because they’re not cheap, but clearly, Frye boots last forever.

I have been digging through order history’s online to find where I bought these earrings and I’m just turning up with nothing. I love these earrings, I know I got them a while ago and very on sale, the colors are just so beautiful and rich. But I can’t tell you where they came from.

And guys, my hair is hitting that point where I almost want to go super pixie and chop it all off.  But maybe I should keep it a little longer for the colder months? What do you think? Keep the longer pixie or go Mia Farrow ultra short?

Ruche Palace Steps Shift Dress / Frye Boots (similar) / Earrings (similar)

 

 

Fig & Almond Crepe Cake

Ingredients

For the Fig Spread

• A pint (about 1 3/4 cups) of dried figs, de-stemmed and sliced into quarters
• 3 Tbsp sugar
• 1/2 cup water
• 1/2 cup toasted almonds

For the Crepes

• 2 cups AP flour
• 4 large eggs
• 1 cup milk
• 1 cup water
• 1/2 tsp salt
• 4 Tbsp melted butter

For the Whipped Cream

• 1 pint heavy cream
• 3 Tbsp honey
• 1 1/2 tsp almond extract

Instructions

For the Fig Spread

• Place sliced figs, sugar and water into medium saucepan and bring to boil
• Lower heat, cover and allow to simmer for up to 20 minute, until figs are soft and the majority of water has evaporated
• Add almonds and content of saucepan to food processor and mix on high until almonds are thoroughly chopped and mixed through spread
• Allow to cool

For the Crepes

• (makes 12 | make two batches for cake)
• In a large bowl, whisk together eggs and flour
• Add milk and water, whisk together, then add salt and melted butter, and whisk until smooth
• Spray crepe pan with cooking spray and in 1/3 cup increments, scoop batter into pan,
• Make sure batter is spread evenly on pan and allow about two minutes per side (until it starts to lightly brown)
• Place wax paper or foil in between crepes to prevent sticking while crepes cool

For the Whipped Cream

• Beat heavy cream on low for about 3-5 minutes
• Switch to medium-high speed and add honey
• Cream should begin to double in size, add almond extract
• Whipped cream is done when it’s fluffy and has tripled in size

To Assemble

• Place first crepe down and spread a thin layer of fig on top
• Place crepe on top of fig spread and spread whipped cream on top of next crepe
• Continue to alternate layers until fig spread has run out
• Drizzle honey on top
• Fill pastry bag with remaining whipped cream and dot cream clouds around top crepe

P.S.

*You can use fresh figs if they’re in season, but they’re much sweeter so eliminate sugar in recipe
*If you want thicker fig layers, double the recipe, I didn’t want it to be overwhelming and so my fig layers were very thin
*Use almond extract to your liking, I LOVE the taste of it so I amped it up a little, but increase or decrease to your preference