Tuesday, 25 March 2014

Crêpe Cake

One of the more dramatic cake ever. It take quite a long time to do it, but it will worth every second.
I preferred to make the crêpes a little thicker, almost like pancakes, because they hold the custard better and they are more satisfying to taste.


for the crêpes:
 1 1/2 cups flour, sifted
3 tsp baking powder
1/2 cup caster sugar
1 egg
2 cups milk
75 g butter, melted

for the custard:
2 cups milk
4 egg yolks
1/3 cup sugar
1/3 cup cornstarch
80 g dark chocolate

How to:

Prepare the custard heating milk and chocolate in a saucepan. Whisk the eggs with the sugar until pale. Add the cornstarch, sifted. Slowly pour the milk and melted chocolate over the egg mix, whisking continuosly. Pour the mixture back into the saucepan over medium-low heat and cook for 5 minutes or until thick. Let cool completely

For the crêpes place the flour, baking powder and sugar in a bowl. Place the egg, milk and butter in a separate bowl and whisk until combined. Add the milk mixture to the dry ingredients and whisk until smooth.
Heat a 20 cm non-stick frying pan over medium-low heat. 
Pour enough batter to cover the bottom of the pan, cook until bubbles appear on the surface. Turn the crêpe and cook for 1 minute until golden.
Let cool completely.
You will need around 20 crêpes. 

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