Found this dessert at Costco and tried it with the Family. Delightfully airy cream between thin and chewy crepes. The family loved this cake. There are 12 pieces in the box and frozen pieces last in the freezer for a year. The quality is not affected by the freezing, and allows you to defrost/enjoy a piece whenever you feel like a slice.
***Description from the Internet***
The Gourmet Zamurai Japanese Crepe Cake, in its original flavor, is a delicate and visually appealing dessert characterized by its numerous, ultra-thin crepes layered with a light, subtly sweet cream. Each crepe is individually cooked to a golden perfection, offering a tender and slightly elastic texture that melts in the mouth. The cream filling, often a classic pastry cream or a whipped cream, is spread thinly between each layer, ensuring a balanced flavor profile that isn’t overly rich. The overall experience is one of refined sweetness and a unique textural interplay between the soft crepes and the smooth cream. It is typically presented with a beautifully even stack, often dusted with a fine layer of powdered sugar or a delicate garnish on top.
Comparison to Lady M Mille Crêpes
Feature
Gourmet Zamurai Japanese Crepe Cake (Original Flavor)
Lady M Mille Crêpes
Origin/Style
Japanese-inspired, often emphasizing a lighter touch and less sweetness.
French-inspired “mille crêpes,” known for elegance and often a more pronounced creaminess.
Crepes
Very thin, tender, and often slightly more pliable.
Exceptionally thin, almost translucent, with a delicate chew.
Cream
Light, subtly sweet, and airy; focuses on a balanced ratio with the crepes.
Richer, often a more pronounced pastry cream or a “crème pâtissière” with more body.
Sweetness
Generally less sweet, allowing the natural flavor of the crepes and cream to shine.
Can be slightly sweeter, with the cream being a key flavor component.
Texture
Delicate, melt-in-your-mouth with a gentle chew from the crepes.
Silky smooth from the cream, combined with the ethereal texture of the numerous crepes.
Flavor Profile
Clean, elegant, and subtly nuanced; often a pure vanilla or dairy note.
Classic, sophisticated; often a more distinct vanilla, or other specific flavor in variations.
Presentation
Often perfectly stacked with a simple, refined finish.
Iconic, meticulously crafted layers with a signature golden-brown top.
History of Crepe Cakes
The concept of layering crepes with cream has roots in both French and Japanese culinary traditions, evolving into the distinct styles we see today.
French Origins: Mille Crêpes
The “Mille Crêpes,” meaning “thousand crepes” in French, is the predecessor to what many recognize as the classic crepe cake. While its exact origin is somewhat debated, it emerged from the long-standing French tradition of making crepes (thin pancakes). Crepes themselves date back centuries, with regional variations across France. The idea of stacking them with a creamy filling likely developed as a more elaborate and celebratory way to serve crepes. Early versions might have been simpler, perhaps with fruit preserves or basic pastry cream between layers. The modern, highly refined Mille Crêpes, characterized by its numerous, perfectly uniform layers of paper-thin crepes and rich crème pâtissière, gained significant popularity through pâtissiers in the late 20th century, particularly with its introduction and popularization in New York by Lady M Confections. This French style emphasizes richness, elegance, and a more pronounced flavor in the cream.
Japanese Adaptation: Japanese Crepe Cake
The Japanese crepe cake is a more recent innovation, drawing inspiration from the French Mille Crêpes but adapting it to suit Japanese culinary preferences, which often favor lighter textures, less sweetness, and delicate flavors. The precise origins in Japan are also not fully documented, but the dessert likely gained traction in the late 20th and early 21st centuries as Japanese bakers and patissiers began to reinterpret Western desserts. The Japanese version distinguishes itself by using even thinner, more tender crepes and a notably lighter, airier, and less sweet cream, often whipped cream or a very subtle pastry cream. This adaptation reflects a broader trend in Japanese cuisine to refine and often lighten foreign dishes, focusing on the natural flavors of the ingredients and a harmonious balance rather than overt richness. The meticulous presentation and delicate balance of textures are also hallmarks of Japanese culinary artistry evident in their crepe cakes.