"About 20 delicate crepes are needed to make one crepe cake at Tiny Lou’s at Hotel Clermont, which recently celebrated its 100th year. A mascarpone cream filling goes in the center of each crepe which holds each crepe in place. Pastry chef Charmain Ware-Jason infuses the mascarpone with playful flavor combinations that change seasonally. The crepe cake of the moment is hummingbird cake-inspired with banana curd, vanilla mascarpone, dried pineapples, candied pecans, and a pineapple glaze. Soon, Ware-Jason plans to make a Neapolitan-inspired crepe cake with strawberry, chocolate, and vanilla. In addition to crepe cakes, Ware-Jason creates other show stopping desserts. The most notable, perhaps, is the Matilda, a multi-layered chocolate cake inspired by the ‘90s movie by the same name. It’s served with a sparkler whether it’s your birthday or not." - Lia Picard, Eater Staff
