Crêpe cake (Gateau de crepes) from Bouchon Bakery (page 124) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 31, 2023

    There was enough crepe batter for 18 crepes (nice to have extra). Although I had issues with the diplomat cream being lumpy, that wasn't noticeable in the cake, and the flavor was delicious. The cream was easy to spread without piping. There was more than needed, although I could have made a mistake (but can't figure out what). This cake isn't much of a looker, but some fresh raspberries helped. My son had requested this for his birthday and was happy with it.

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Reviews about this recipe

  • Serious Eats

    According to Keller, this is the easiest recipe in the Bouchon Bakery cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream.

    Full review
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