Sunday, July 14, 2013

Cake Chocolate Crepe

crepe recipe adapted from Alton Brown


For the Crepes

4 large eggs, at room temperature
1 1/2 cups milk
1 cup water
2 cup flour
1/2 cup cocoa powder
6 tablespoons melted butter, plus more for coating the pan
2 tablespoons sugar
2 teaspoons vanilla extract

For the Filling

whipped cream, Nutella, chocolate mousse, pastry cream, whatever you want!


Combine all of the ingredients in a blender, and pulse for about ten seconds, just so that all the ingredients combine together.  Place the crepe batter in the refrigerator to rest for one hour.  

After an hour, remove the crepe batter from the refrigerator. Heat a non-stick skillet (I used a 10-inch skillet), and add a little butter to coat the bottom and sides of the skillet.  Add a small amount of batter to the pan, about 1/4 cup, and quickly swirl the batter around the skillet to form an even, round crepe. Cook for around 30 seconds, or until you can see bubbles forming on the top side of the crepe.  Flip the crepe, cook for about 10 more seconds, and then transfer them to a cutting board.  Make sure to lay them out flat as they cool.  

Once all the crepes have been made, begin to assemble the cake.  On your serving platter, arrange a couple of strips of waxed paper beneath the first crepe to prevent accidentally getting any whipped cream on the pate.  Add a heaping tablespoon of whipped cream (or filling of your choice) and spread it evenly all over the crepe.  Add a crepe on top of this, and spread more filling.  Repeat until all the crepes have been used.  Dust with powdered sugar if desired, and remove the strips of wax paper.  Refrigerate for a couple of hours to allow the cake to become a little more firm before serving. Enjoy! 

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