Definitely not perfection. Delicious, nonetheless. To make a crepe cake you need about 15 crepes which have completely cooled. I strong-armed Harrison into making his crepes, and for 15 it took about 2 1/2 batches. Use your favorite recipe or buy pre-made crepes. Whatever you like. Stack up the cooled crepes with a thin layer of pumpkin buttercream between each layer, chill, and then drizzle on the white chocolate ganache. Chill again, then serve. It is carbo overload heaven.
6 tablespoons butter, at room temperature
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
5-6 cups powdered sugar
1/2 cup pumpkin puree
In a stand mixer or a large mixing bowl with a hand mixer, beat the butter, vanilla, cinnamon, and ginger until the butter is smooth. Add in 3 cups of the sugar, beating after the addition of each cup, and then mix in the pumpkin. Add additional sugar until you have a thick but easy-to-spread frosting consistency.
Note: the buttercream started to “weep” a bit after several hours, so when I make this again I will first drain off some excess liquid from the pumpkin puree–to do this, just line a strainer with a paper towel and let the pumpkin drain for about 20 minutes. If you are planning to serve and eat the cake within a couple of hours this should not be an issue.
White Chocolate Ganache
1/3 cup heavy cream
7 ounces good-quality white chocolate, broken into pieces
1 tablespoon butter
Heat the cream until hot, then remove from heat and stir in the chocolate until completely melted. Whisk in the butter, and you are in business.
One more pumpkin-y recipe soon and then I promise to lay off for a while. Thanks for reading!