This is the first crêpe cake I made with pomegranate seeds. The crêpe batter is adapted from Julia Child's traditional crêpe recipe that makes very delicate and delicious crêpes. Pastry cream, cashew icing or simple cream cheese frosting combined with savory and sweet pomegranate seeds makes this a delicious dessert served as a whole cake or bite size individual pieces.
Ingredients:
Crêpe batter (adapted from Julia Child) - makes 24 crêpes
4 eggs
1 cup water (lukewarm)
1 cup milk (lukewarm)
4 tablespoons melted butter
2 cups flour
1/2 teaspoon sea salt
1/4 teaspoon cinnamon powder
1 teaspoon vanilla extract
Frosting and topping
1 package cream cheese (at room temperature)
1 cup powdered cane sugar
Directions:
Melt butter in a small saucepan and set aside to cool. In a large bowl whisk eggs with sea salt, then add vanilla extract, milk, water, and melted butter. After mixing all wet ingredients, sprinkle cinnamon on top. Use strainer to sift flour over batter while incorporating it with spatula.
Heat a non-stick pan over medium heat and brush it with olive oil or coconut oil before making the first crêpe. Depending on the size of the pan, 8 or 10 inch, pour in 3-4 tablespoons batter using a small ladle. Tilt the pan to distribute batter evenly. Cook for about 45 seconds on the first side, until lightly brown, then loosen edges and flip it over with spatula or fingertips. Cook for about 30 seconds on the other side.
Place on a cooling rack for a minute before stacking on each other. After making crêpes, place on a plate and cover with kitchen towel to prevent from drying.
For frosting, place cream cheese in a mixing bowl and blend with a hand mixer until it has a smooth texture. Sift powdered sugar on top and incorporate it with cream cheese gradually at low speed. For more intense pomegranate flavor add about 3 tablespoons Pom Wonderful 100% Pomegranate juice (optional).
To assemble the crêpe cake, place one layer of crêpe on a plate and spread 2 tablespoons of frosting evenly on top with an icing spatula or a spoon. Repeat for all layers including a generous layer of frosting on the top layer, then decorate with fresh pomegranate seeds. To preserve wholeness of pomegranates seeds, especially when serving bite-size individual pieces of crêpe cake, sprinkle pomegranate seeds on top after cutting the cake.
Happy baking!
Crêpe batter (adapted from Julia Child) - makes 24 crêpes
4 eggs
1 cup water (lukewarm)
1 cup milk (lukewarm)
4 tablespoons melted butter
2 cups flour
1/2 teaspoon sea salt
1/4 teaspoon cinnamon powder
1 teaspoon vanilla extract
Frosting and topping
1 package cream cheese (at room temperature)
1 cup powdered cane sugar
Directions:
Melt butter in a small saucepan and set aside to cool. In a large bowl whisk eggs with sea salt, then add vanilla extract, milk, water, and melted butter. After mixing all wet ingredients, sprinkle cinnamon on top. Use strainer to sift flour over batter while incorporating it with spatula.
Heat a non-stick pan over medium heat and brush it with olive oil or coconut oil before making the first crêpe. Depending on the size of the pan, 8 or 10 inch, pour in 3-4 tablespoons batter using a small ladle. Tilt the pan to distribute batter evenly. Cook for about 45 seconds on the first side, until lightly brown, then loosen edges and flip it over with spatula or fingertips. Cook for about 30 seconds on the other side.
Place on a cooling rack for a minute before stacking on each other. After making crêpes, place on a plate and cover with kitchen towel to prevent from drying.
For frosting, place cream cheese in a mixing bowl and blend with a hand mixer until it has a smooth texture. Sift powdered sugar on top and incorporate it with cream cheese gradually at low speed. For more intense pomegranate flavor add about 3 tablespoons Pom Wonderful 100% Pomegranate juice (optional).
To assemble the crêpe cake, place one layer of crêpe on a plate and spread 2 tablespoons of frosting evenly on top with an icing spatula or a spoon. Repeat for all layers including a generous layer of frosting on the top layer, then decorate with fresh pomegranate seeds. To preserve wholeness of pomegranates seeds, especially when serving bite-size individual pieces of crêpe cake, sprinkle pomegranate seeds on top after cutting the cake.
Happy baking!
