There are two critically important things I learned this weekend in making caramel. The first is that the process can go very fast so if you aren’t paying attention, you can ruin it in a nano-second. Burnt sugar does not make for a good tasting caramel. The second thing I learned (and this could be the most important) is that the sugar is incredibly hot and because of that you should never (and I mean never!) work in your bare feet, drop a bit of the hot caramelized sugar and then step directly on it. Lesson learned..(OUCH!!)..and next time I make it I will be wearing steel toed boots….. because that’s how I roll.
However, given that fact, the dream of french crepes, caramel and a wickedly delicious mascarpone whipped cream dancing in my head was to the point I had the need to spend my weekend in the kitchen making this cake. My inspiration came from looking at other blogs, and I saw this posting from Poires au Chocolat. Her pictures looked amazing and I wanted to try the recipe out but all the ingredients were listed in kilograms and milliliters. Really? I barely passed math so the thought of converting everything over to cups and teaspoons was a complete nightmare to me. But I thought, how difficult can this be? I know how to make whipped cream, I’m passably good with crepes and other than crippling myself for life (and a hint of burnt sugar flavor) I was able to conquer the caramel. It was well worth the effort and time to make. This is a cake I will keep in my recipe files. I hope that when you make this and you take your first bite, you will do exactly what I did….close your eyes, take a deep breath and utter “YUM!”.
Below is my adaption of email@example.com’s crepe cake. Bon Appetit!