Crepe cake is basically just a stack of crepes, with filling in between. Some prefer to smother the whole thing with the filling. And some, like me, who doesn’t really like it too sweet, prefer to just leave it plain. The crepes are then kept in the fridge to harden, for a while. For easier cutting. I find that making Crepe Cake is easy, only a bit tiring due to the repetitive process. Probably you need to spend about 30 minutes standing at the stove to make and layer the crepes. It does need a little planning ahead to make this dessert.
Here’s the recipe, which I adapted from the book Sugarbaby by Gesine Bullock. Ingredients for the chocolate crepe :1/4 cup butter 1 cup full cream milk 1/4 cup cocoa powder 1/2 cup water 1/2 teaspoon salt 2 large eggs 1 cup all purpose flour 1 teaspoon mocha essence / extract 1/4 cup agave nectar ( you can substitute with honey)
Melt the butter. Then add everything and put in a blender. Blend till it is all incorporated. Leave to rest in the fridge for about one hour. In the mean time, prepare the filling which is a Mocha pudding. Once the filling is done, continue to make the crepes.
Use a 6 inch frying pan (non-stick). Take a tissue and rub it with some melted butter to oil the pan each time you make a crepe. Use a low fire to heat the pan. Take about 2 tablespoon of batter, swirl the pan to make sure it forms a circle. You don’t have to flip the crepe, it is very thin and you might end up tearing it. Once it is dry (not overcook), remove with a spatula from the edges and put in a plate. Then continue to make the next crepe. While the next crepe is cooking, you can take a spoon of the Mocha pudding and spread it on the ready crepe. Keep on stacking and filling till you finish the batter. You should get about 20 crepes. Once the crepe is cool, cover with plastic cling wrap and keep in the fridge for about 1 hour before serving.
Mocha pudding1/2 cup Agave nectar 1/2 cup cocoa powder 1 cup whipping cream 1/2 teaspoon salt 1 cup of coffee (not too strong) 1 tablespoon cornstarch 3 large egg yolks 1 tablespoon mocha essence / extract
Mix the agave nectar, cocoa powder, whipping cream and salt. Put in a small pan. Whisk under medium heat and make sure it is smooth. Once it starts to bubble, off the fire. Let it cool. Ensure the coffee is luke-warm. Put the coffee, cornstarch, egg yolks and essence in a bowl and stir thoroughly. Pour the coffee mixture into the pan and on the fire again, use a small flame. Keep on whisking and stirring. Don’t go anywhere.. stir till the pudding becomes thick. Then remove from heat. The pudding will thicken as it cools. You might want to sieve the pudding before letting it cool.
That’s it. You can, of course, use different filling – like chocolate ganache, pastry cream etc. But I have to admit, the mocha pudding above taste heavenly !! It takes a while to make a Crepe Cake, but dad and kids love it. So give it a try :