Bettschen — Print Recipe — The Culinary Codex

A layered Luxembourgish pancake cake alternating thin crêpes with creamy custard filling, sliced like a torte and served as a festive dessert.

Ingredients

1 Make crêpe batter: whisk flour, eggs, milk, melted butter, and salt until smooth. Rest 15 minutes.
2 Cook 12-15 thin crêpes in a buttered pan. Stack and cool.
3 Make custard: heat milk with vanilla. Whisk yolks, sugar, and cornstarch. Temper with hot milk, then cook until thick.
4 Cool custard, stirring occasionally to prevent skin forming.
5 Layer crêpes and custard on a round platter, starting and ending with a crêpe.
6 Refrigerate 2 hours to set. Dust with powdered sugar and slice like a cake.

Did You Know?

Bettschen is sometimes called Luxembourgish mille-feuille, but using pancakes instead of puff pastry makes it uniquely comforting.