Diane Moua’s Crepe Cake

Diane Moua is the Executive Pastry Chef at Bellecour in Wayzata along with Spoon and Stable and Demi in Minneapolis. In 2018, Steve and Elizabeth picked her creme brulee as one of the best things they ate on Twin Cities Live all year. She stopped by to share a part of her recipe for Bellecour’s famous crepe cake.

Diane Moua’s Crepe Cake

9 oz butter
9 c milk
18 eggs
4 1/2 c flour
11 oz sugar
1 vanilla bean
2 tsp salt

Heat up the milk in a pot. Warm — not hot hot.
Brown the butter.
Immersion blend your eggs all together with vanilla extract.
Slowly immersion blend eggs into warm milk.
Sift the flour/sugar mixture straight into the pot with a whisk, making sure to combine throughly.
Whisk in brown butter.
Strain through chinois.
Chill overnight before use.

The filling for the Bellecour crepe cake is a secret. Watch the segment to learn alternative options.

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