How does the magazine that celebrates Ocala’s style celebrate 20 years? With a 20-layer cake, of course!
Chef Kim’s Crepe Layer Cake
Crepes:
- 2 cups flour
- 1/4 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 6 teaspoons butter, melted
- 1 1/2 cups of milk
- 1 cup of water
Combine all crepe ingredients in a blender. › Blend until smooth and batter is thin. › Heat skillet on medium heat. › Coat the pan with cooking spray or oil. › Pour 1/3 cup batter into skillet. › Swirl batter in a circular motion to coat pan. › Heat for about a minute on one side or until edges are golden brown. › Flip crepe over with spatula, and cook for about 30 seconds to 1 minute. › Repeat until all batter is used—approximately 14-16 crepes.
While crepes cool, prepare the icing.
Icing:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon gelatin
- 4 teaspoons cold water
Put mixing bowl in the freezer with whip attachment for about 30 minutes. › Put gelatin and water in a small microwaveable bowl. › Mix until combined. Set aside to bloom. › Pour heavy cream into chilled bowl, and mix until soft peaks form. › Add powdered sugar, and mix on low until combined. › Heat gelatin in microwave for 30 seconds or until it becomes liquid. › Slowly pour gelatin into whipped cream, and whip until stiff peaks form. (Don’t overmix or it will become butter!) › Place the first crepe on a serving platter. › Spread with icing gently so as not to break the crepe. › Continue to layer all crepes. › Place cake in refrigerator for at least four hours. › Sprinkle powdered sugar on top. › Slice while cold.
