Crêpe Gâteau with Strawberry Preserves and Crème Fraîche

Name: Crêpe Gâteau with Strawberry Preserves and Crème Fraîche
Yield: serves 6 to 8 (makes 15 crêpes)
Ingredients: 3/4 cup all-purpose flour; 4 tablespoons confectioners’ sugar; Pinch of salt; 2 large whole eggs, room temperature; 2 large egg yolks, room temperature; 1 1/4 cups milk, room temperature; 4 tablespoons unsalted butter; 1 1/2 cups crème fraîche; 1/2 teaspoon pure vanilla extract; 1 cup strawberry or other fruit preserves

January 26, 2012

The crêpe batter can be made through step 1 up to 1 day in advance and stored, covered, in the refrigerator. When assembling the gâteau, do not spread the cream and jam to the edges on the bottom layers, because the weight of the top will push out the filling. The gâteau should be assembled no more than 2 hours before serving.

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