Comments on: Creme Bruleé Crepe Cake https://www.thebakerchick.com/creme-brulee-crepe-cake/ Baking up a delicious life. Thu, 14 Sep 2023 14:01:03 +0000 hourly 1 By: Audra https://www.thebakerchick.com/creme-brulee-crepe-cake/#comment-253138 Thu, 14 Sep 2023 14:01:03 +0000 http://www.the-baker-chick.com/?p=5090#comment-253138 In reply to Jake E.

I think it just helps the batter settle a bit and the flavor develop. You could skip this step and see if there is a difference!

]]> By: Jake E https://www.thebakerchick.com/creme-brulee-crepe-cake/#comment-251833 Sun, 25 Jun 2023 17:23:45 +0000 http://www.the-baker-chick.com/?p=5090#comment-251833 In reply to Lauren at Keep It Sweet.

Love this. Quick question – what does refrigerating the crepe batter for two hours do?

]]> By: Natanya https://www.thebakerchick.com/creme-brulee-crepe-cake/#comment-215398 Tue, 09 Jun 2020 16:21:25 +0000 http://www.the-baker-chick.com/?p=5090#comment-215398 hello I was wondering if you have any tips on how to brule the sugar on top of the crepe cake without a torch?

]]> By: Audra Fullerton https://www.thebakerchick.com/creme-brulee-crepe-cake/#comment-193847 Thu, 29 Mar 2018 12:48:57 +0000 http://www.the-baker-chick.com/?p=5090#comment-193847 ]]> In reply to Joyce.

Not really… in other recipes you could try broiling the top but that wouldn’t be good for this cake. You can definitely skip that part though and it will still be beautiful ❤️

]]> By: Joyce https://www.thebakerchick.com/creme-brulee-crepe-cake/#comment-193846 Thu, 29 Mar 2018 12:43:52 +0000 http://www.the-baker-chick.com/?p=5090#comment-193846 Hi Audra,
Would there be any other way to bruleé the top without a kitchen torch?

]]> By: Brittany https://www.thebakerchick.com/creme-brulee-crepe-cake/#comment-193542 Fri, 03 Nov 2017 19:03:33 +0000 http://www.the-baker-chick.com/?p=5090#comment-193542 2 cups heavy cream
3 tablespoons granulated sugar

Are these ingredients above supposed to be used in both the pastry cream filling and the crepe batter? Just confused since these ingredients are posted before the others. Thanks!

]]> By: Audra https://www.thebakerchick.com/creme-brulee-crepe-cake/#comment-193136 Mon, 19 Dec 2016 13:25:32 +0000 http://www.the-baker-chick.com/?p=5090#comment-193136 In reply to Sharon Carson.

I think so! I would chill it thoroughly before transporting and everything should be pretty solid :)

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