Butterscotch Rum Crepe Cake

Butterscotch Rum Crepe Cake

Crepes:
2 cups all-purpose flour
2 Tbs. sugar
1/2 tsp. salt
3 cups whole milk
8 large eggs
6 Tbs. unsalted butter, melted

 

In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature.

Heat a 12-inch nonstick skillet over medium. 

Lightly coat with butter. 

Add 1/3 cup batter and swirl to completely cover the bottom of the skillet. 

Cook until the underside of the crepe is golden brown, 2 to 3 minutes.

Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. 

 

Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. 

 

Coat pan with butter as needed, as you continue to cook all the batter into crepes. 

 

This should make close to 30 crepes, depending on the thickness and diameter of your gems.

Allow the crepes to cool.

 

Butterscotch Rum Sauce:

8 Tbs. (1 stick) unsalted butter
1 cup dark brown sugar, firmly packed
2 tsp. sea salt
3/4 cup heavy cream
1/4 cup rum
1 tsp. vanilla extract

 

Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.

 

Add the brown sugar, salt, and heavy cream and stir the mixture with a rubber spatula until it’s well blended. 

 

Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes. Stir in the rum and vanilla. Heat for another 1-2 minutes.
Transfer the butterscotch sauce to a container to cool.

 

Assembly:
Layer each crepe with a thin coating of the butterscotch sauce.

That’s it!