Crêpe Gâteau with Plum Compote
A layered, cake-style dessert of stacked crêpes filled with plum compote, baked and decorated.
Ingredients
plum compote (see page 540)
450 g
crêpes (see page 197)
9
powdered sugar
to taste
plums (cut into quarters, arranged in a fan shape)
to taste
berries or other soft fruit (for garnish)
to taste
Instructions
1
Step 1
Pass the plum compote through a fine sieve; reserve the strained liquid for the sauce.
2
Step 2
Place one crêpe in the center of a lightly buttered heatproof dish and spread about one-eighth of the strained compote over it. Repeat, finishing with a crêpe on top, stacking to a height of about 10 cm.
3
Step 3
Dust the top with powdered sugar and draw a lattice pattern using a hot skewer. Dust with more powdered sugar and pass under a salamander or broiler until lightly browned.
4
Step 4
Bake in a 160°C oven for about 10–15 minutes. Garnish with the reserved fruit, drizzle the plum sauce around the edge, and cut into 6 pieces to serve like a cake.
