We both love country music, monster truck rallies, the latest i-gadgets, foreign cars, and manicured nails.
Wait a minute! What?!
Fine, I lied. Those are all hers. What we do have in common is dessert.
My sister has been a dessert aficionado since, well, forever. I don’t know when or where she had her first creme brûlée, but she must have been pretty young. She fell for it and fell hard. She fell so hard that I gave her a set of ramekins and a blow-torch before her age was even in double digits. A few years later, she got way into crepes, so I gave her a crepe pan and a jar of Nutella and sent her on her way. Last year, her dessert passions collided in what could only be called a stroke of genius and she brought me her latest creation- a crepe cake, layered with vanilla pastry creame, with a brûléed, caramelized sugar crust. Magic.
As I was rooting around my cupboard last week, I discovered a chestnut crepe recipe on the side of a bag of chestnut flour. Lightbulb moment. A nutty take on Laura’s crepe cake. With chocolate.