Glorious, Glorious Crepes


Lady M's crepe cake

Lady M's crepe cake

At least 20 layers of whisper-thin crepes, caramelized on top to form a crisp sugar roof, bonded together by a creamy custard, make up this cake that has become one of my favorite (and rare) treats.  It tastes like crème brulee, but with the buttery, airy texture of a crepe.

At $40 for a 6” cake, it’s no bargain.    My first bite was at a fashion event, where they offered me a tiny slice on a napkin.  Why do you have such a lovely cake?, I asked the publicist.  She leaned in close and whispered, “a fashion editor requested it in exchange for attending this event.”  Now that might be a perfect and slightly off-putting example of high-maintenance, but I must admit that editor has impeccable taste.

Lady M Boutique, 41 E. 78th St between Madison and Park  Visit the Lady M website here.


On another crepe note, I found this recipe today on Saveur for those who want a more affordable crepe alternative.


photo by Saveur Magazine

photo by Saveur Magazine

Crepes Suzette


This recipe was adapted from Henri Charpentier’s own version of crêpes suzette.

6 eggs
6 tbsp. flour
6 tbsp. milk
3 tbsp. heavy cream

3 oranges
10 tbsp. sugar
1/2 lb. unsalted butter, softened
1 tbsp. kirsch
1 tsp. orange flower water
7 tbsp. Cointreau
5 tbsp. cog

1. For the crêpes: Beat together eggs and flour in a medium bowl. Add milk and cream, beating constantly until smooth. Strain through a sieve, cover, and refrigerate for 2 hours or overnight.

2. For the sauce: Use a vegetable peeler to remove rind from 2 of the oranges, avoiding  pith. Mix rind with 8 tbsp. of the sugar, then chop to a fine paste. Juice all the oranges and set juice aside. Beat butter in medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add rind to butter and beat for 1 minute. Gradually drizzle in juice, kirsch, orange flower water, and 2 tbsp. of the Cointreau, beating constantly until very light and fluffy, about 2 minutes more.

3. Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat until hot. Grease pan with a little butter, then pour in 1/4 cup batter. Working quickly, swirl batter to just coat pan, pouring any excess batter back into bowl (trim off pour mark). Cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds. Transfer to a plate and repeat with remaining batter, greasing pan only as needed.

4. Melt orange butter in a large skillet or crêpe finishing pan over medium heat until bubbling. Dip both sides of 1 crêpe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crêpes, arranging them around pan. Sprinkle with remaining 2 tbsp. sugar. Pour cognac and remaining 5 tbsp. Cointreau over crêpes and carefully ignite with a match. Spoon sauce over crêpes, then serve.

This recipe was first published in Saveur in Issue #40



Filed under To Market

3 responses to “Glorious, Glorious Crepes

  1. Joan

    I saw a savory version of this in a spring Gourmet mag recipe. I wanted to make it but never got around to it. Crepes are so simple to make. Once you get the hang of it and the understand that the batter should resemble a super thin pancake batter that has sat around for a couple of hours.. you are good to go! Having been through the torture of watching one crepe cook. Like me, you may decide you have better things to do in your life. So I quickly figured out that it was just as simple to bang out 3 pans at once…(my personal best was 5) So, starting one going, before the sides start to curl flip @ 10 min you will be a master.

  2. This blog is making me fat. Oh wait, I’m already fat. This blog is making me fatter, and I love it. Pass the crepes cake.


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