Mille Crêpe cake, and tea place

[helwen]

My thanks to calygrey for sharing this on her journal:

http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

I'd do something rather different, but just the idea of this kind of cake is interesting. Also, the page mentions the tea salon in NY that inspired this version of the mille crêpes cake.

And there's a link to more pages on tea and goodies near the bottom of the page.

***

I'm imagining this with buckwheat flour for the crepes, and powdered maple sugar on top...

Comments

[loosecanon.livejournal.com]

I make my buchwheat crepes with apple cider instead of milk, and the usual eggs.
This looks lovely, thank you!

[helwen.livejournal.com]

Interesting! Welcome, and thank you :)

also

[bytchearse.livejournal.com]

My sis has discovered a gluten-free crepe option/method which I can attempt to get out of her :-)

Re: also

[helwen.livejournal.com]

Always willing to look at new recipes :)

[calygrey.livejournal.com]

I found a recipe online that uses maple sugar in the crepes and the filling. I think it wouldn't mind more flavor...there's so many things that could be done to it...and it is fun to eat and tastes good even if one's building skills are beginner level!

(The chocolate pudding was a big hit...even though the method seemed odd - i didn't bother with the cusinart part.)

[helwen.livejournal.com]

It really looks yummy. Yes, I'm thinking one could have a lot of fun with this, like maybe hazelnut or almond flavoring, with finely chopped hazelnuts or slice almonds...mmmmm

Thanks :)