A luxurious layered crepe cake filled with crème fraiche whipped cream and topped with snow crab meat and caviar, perfect for an elegant dinner or special occasion.
1. Combine eggs, milk, water, and salt in a bowl, then add in flour and water.
2. Optional: Strain the mixture to remove any chunks to make the batter slightly more dense.
3. Butter a pan with cultured salted butter.
4. Pour a thin layer of crepe batter onto the pan, moving the pan around to fill evenly.
5. Let the mixture cook until it no longer sticks, then flip the crepe.
6. Place the cooked crepe on parchment paper and add a layer of parchment paper between each crepe to prevent sticking until assembly.
7. Let the dairy ingredients slightly cool to room temperature.
8. Add heavy cream into a bowl and whip until peaks are nearly stiff.
9. Add in crème fraiche and whip until stiff peaks form.
10. Mix in caviar with a non-reactive spoon.
11. Move the whipped cream mixture into a piping bag.
12. Add the first layer of crepes, then alternate between adding crème fraiche caviar whipped cream and crepes.
13. Avoid adding crab meat into the layers to prevent the crepes from getting soggy.
14. Once the cake is assembled, add a thin layer of whipped cream before adding chilled snow crab meat.
15. Brush crab with chili oil and add a thin layer of caviar between each piece of snow crab meat.
16. Pipe details using the whipped cream and use caper berries for the final touch.
17. Use an extra sharp knife to cut into the crepe cake and enjoy.
