My gorgeous cake. I'm proud of it. It is layers and layers of crepe and pastry creme. A spongey, creamy delight. It's good with all sorts of fruit or fruit sauce or just plain. Right now I'm so enthralled with it, I wouldn't even attempt to add chocolate.
This is the recipe I used, taken from the NY Times, found on this blog:
The first few crepes I made were horrible, and I thought I would have to scrap the whole cake idea. (It was getting late in the day, I was feeling desperate.)
a good crepe, finally
Usuable crepes, thank goodness.