crepe cake

Easy, yet very effective and impressive recipe for delicious, soft and delicate chocolate crepe cake. Perfect cake for any occasion, made with layers of crepes and chocolate cream.

Chocolate Crepe Cake

eggs

L milk of choice

sugar

tsp vanilla extract

all-purpose flour

tsp salt

butter

625 ml double cream

120 g icing sugar

cocoa

chocolate

250 ml double cream

tbsp butter

Add all of the ingredients apart from the melted butter into a blender (or use an electric mixer) and blend until smooth. Let it sit for at least an hour.

Place your non-stick frying pan over medium- low heat, allow it to heat up and brush it lightly with melted butter. Using a ladle or a measuring cup (1/4 cup is a good size for 8 or 9 inch pan), pour the batter onto the frying pan and make a large circle, twisting your wrist until the crepe batter coats the entire bottom of the frying pan. Try to avoid the batter coating the sides of the pan, you only want to cover the bottom, to ensure the even size of the crepes.

Cook the crepe for about 2 minutes, or until lightly golden, then flip over to the other side and cook for further 30 seconds (or until very lightly golden). Repeat with the remaining batter.

To make crepe batter:

Using a hand mixer, whip the cream in a large bowl until stiff peaks form. Add icing sugar and cocoa powder and fold until fully incorporated. Place in the fridge until ready to use.

To make chocolate cream:

Place the chocolate and cream in a bowl over small pan of simmering water and allow it to melt, then stir it until smooth and glossy. Add 3 tbsp of butter, mix to combine all together.

To make chocolate ganache:

Spread a thin layer of chocolate cream on a cake board or large plate. Lay down your first crepe and top it up with a thin layer of chocolate cream. Use 1 tbsp measure or a small cookie scoop to make sure you are spreading equal amount of chocolate cream on all layers. Spread thin, even layer of chocolate cream to the very edge of your crepe (I found using cake turning table very helpful and you may want to use it too) then press a second crepe on top.

Repeat with the rest of the crepes and chocolate cream, leaving the last crepe on top without chocolate cream spread. Place in the fridge for about an hour, allowing the cake to firm up a bit. Save any leftover chocolate cream as you will need it for the sides of the cake.

Remove cake from the fridge. You can trim the edges of the crepes if you want by placing another cake board or a plate/ bowl slightly smaller in diameter than your crepes on top of the cake. Then, using a serrated knife, trim the edges around until you have a clean circle.

Use any remaining chocolate cream to coat the outside of the cake and fill any gaps you may have on the sides. Place the cake back in the fridge for about 15 minutes.

Remove cake from the fridge and pour the ganache over the top and the sides of the cake. Allow the ganache to set before serving the cake. Enjoy!

To assemble the cake:

Classic crepes layered with sweet raspberry cream with a hint of almond sandwiched in between the layers creating a beautiful crepe cake

Raspberry Cream Crepe Cake

milk

vanilla

almond extract

salt

flour, sifted

raspberries

lemon juice (the juice of about 1 lemon)

heavy whipping cream

cream cheese

lemon

whipped cream mixture

raspberry sauce

how to make a Crepe Cake with teach you how easy it is to make, with deliciousvanilla pastry cream, topped with your favorite fresh fruit

How To Make A Crepe Cake

for the Crepes

flour

Pastry Cream ingredients

cornstarch

vanilla extract

vanilla bean pod

Direction for making crepes

Mixed together all ingredients in a blender until well blended or beat with mixer until smooth

Pour 1/4 of a cup of batter into crêpe pan prepared with butter or cooking spray and tilt pan to spread a thin layer in the pan

Cook for one minute until golden brown

Flip crepe and cook for another 30 seconds

Remove from pan

Stack with waxed paper in between

Recipe makes about 30 crepes

Pastry cream directions :

Pour half-and-half into a medium sauce pan

Add sugar and salt

Raise heat to medium low and stir to dissolve sugar and salt and continue heating until your cream comes to a simmer

Take your vanilla bean and cut it open and scrape out the seeds and add to your cream mixture

While your cream heats add your egg yolks to a bowl with the cornstarch and whisk together until the cornstarch dissolves

When your cream is simmering add a half a cup to your egg mixture slowly. While whisking the mixture together. You do not want to add too much hot liquid to your eggs quickly or they will cook and scramble. Continue to gradually add your liquid to your eggs slowly until it is all added all the while whisking your eggs. This is called tempering the eggs

Pour your mixture back into the sauce pan and continue to whisk your mixture while heating on medium low until the custard thickens. You will know your custard is finished when a wooden spoon is dipped into the mixture and you run your finger through the middle of the mixture on the spoon and the line should remain there and not run together

To make sure there are no labs run your mixture custard through a fine Sieve for a perfectly smooth Custard

Add 4 tablespoons of butter and the vanilla extract at this time and stir

To make sure there aren't any lumps pour your custard through a sieve for a perfectly smooth pastry cream

Allow to cool before using

To assemble the Crepe Cake

Place one crepe on cake platter

Spread pastry cream over crepe (using approximately 3 tablespoons ) and spread to about 1/2 inch from edge

Layer and repeat until all cream is used up

Top with last crepe

Set in the fridge for a few hours or overnight to set the cream before cutting or the cream will ooze out when when you cut it

Top with your favorite whipped cream and fruit

Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the pretty layers.

No-Bake Strawberries and Cream Crêpe Cake

¾ cup fat-free milk

canola oil

Wholesome Organic Cane Sugar

kosher salt

white whole wheat flour

cinnamon

Cooking spray

0% fat Greek yogurt

strawberries (stemmed)

Wholesome Organic Powdered Sugar

In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar and salt. Add the flours and cinnamon and blend until smooth.

Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.

Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.

Cook until the bottom of the crêpe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.

Repeat with the remaining batter, stacking finished crêpes on a plate.

In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.

Slice half of the strawberries, leaving the other half whole for topping.

For filling:

Place one crêpe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a ¼-inch border.

Repeat, adding a layer of strawberries every 4 - 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.

To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar; reserve remaining powdered sugar for serving.

To assemble:

Crepes aren’t just for rolling, something special happens when you layer them with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the pretty layers.
 
7 Smart Points • 182 Calories 
Full printable recipe here: http://www.skinnytaste.com/no-bake-strawberries-and-cream-crepe-cake/

This apple crepe cake is a delicious&nbsp;gluten free, dairy free and refined sugar free  fall/winter dessert. The recipe consists of 15 layers of thin gluten free and dairy free crepes separated with flavorful apple filling and finished with a dairy free caramel drizzle.

Apple Crepe Cake Apple Crepe Cake With Caramel Sauce

sorghum flour ((oat flour,

brown rice flour rice

eggs (organic, pasture raised)

½ cups filtered water (or plant milk)

grapeseed oil oil

tbsp ground flax seeds

Himalayan pink salt

stevia powder extract ((optional) if you want to add sweetness)

8-9 large sweet and sour apples (like Mcintosh apples)

cranberries (soaked)

raisins (soaked)

tbsp honey (raw, organic)

coconut cream (full fat)

maple syrup crystals (or coconut sugar)

lemon juice

tbsp chopped walnuts (topping)

cinnamon (topping)

Combine all ingredients in a blender. Blend until well combined and no lumps. Cover your batter with plastic wrap and let it rest at room temperature or in the fridge for at least 1 hour. You can also make it the night before or in the morning. If the batter thickens too much, add more water, until it has the consistency of melted ice cream.&nbsp;

Pre-heat your 9” nonstick pan over medium heat for 3-5 minutes.&nbsp;It's important to have the right heat, I usually set the stove knob between 3 and 4 when cooking crepes. If the crepes are too dry and start to crumble, then turn the heat up (closer to 4).

Poor about 1/4 cup of batter into the center of the pan, immediately swirl the pan all around to spread the batter. Cook for about 1minute until the edges start releasing,&nbsp;flip and cook for another 20 seconds, transfer to plate. Continue until your batter is gone.

To shorten you cooking time, use 2 pans simultaneously, you will be done in 30 minutes.&nbsp;

Prepare Crepe Batter

Mean time your crêpe batter is resting, prepare the apples. Cut into cubes and transfer&nbsp;in a large pot over medium heat&nbsp;cook for 15 minutes, or until apples are soft,&nbsp;then mash with a fork.

To the apples add the cinnamon the soaked dried fruits and salt. When the mixture has cooled down you can add the honey. You can also add a tsp of lemon juice if you prefer more tartness.&nbsp;

Prepare the apple filling

On a flat platter place a dollop of the apple filling and place your first crepe. On top arrange another layer of the apple filling (about 3 tbsp) then add a crêpe and so on until you use the whole apple filling. You should have aprox. 15 layers of crepes. Finish with the apple filling, sprinkle the chopped nuts and cinnamon through a mini sifter.

Assemble the apple crêpe cake

In a small pot over medium heat bring the coconut milk and maple syrup crystals to a boil. Add the lemon juice. You can also add 1 tbsp of coconut butter to make it thicker (optional).

Turn the heat down and let it bubble away gently for aprox 15 min, until it thickens. Then add the vanilla extract and salt. Let it cool.

You can drizzle the caramel on the top of the cake or each slice individually.&nbsp;

Cover the cake with plastic wrap and place it in the refrigerator for at least 1 hours (or overnight) so the layers can set.&nbsp;

Make the caramel sauce

This stunning Vanilla Crêpes Cake is an absolute showstopper. Made with ultra-thin and delicate, French crêpes layered with sweetened whipped cream, this cake makes the perfect no-bake, make-ahead cake for any occasion.

Vanilla Mille Crêpe Cake Recipe

300 g plain flour

g sugar

eggs (room temperature)

840 ml whole milk

60 ml cold water

g unsalted butter (melted)

vanilla bean paste

720 ml double cream (heavy cream)

60 g powdered icing sugar (confectioners’ sugar)

granulated sugar (for the brûlée top)

Add all ingredients to the blender and blend! Add the flour, sugar and salt into the blender cup first. Then add the eggs, milk, water, melted butter and vanilla bean paste, and blend for a maximum of 30 seconds resulting in a smooth batter. Add a lid to the blender or decant the batter into a mixing bowl and cover with plastic wrap and refrigerate for 1-hour minimum.

Make the batter using a blender

Prepare the pan. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop for one minute. Lightly grease with melted butter wiping away any excess.

Cook the crêpes one at a time. Remove the batter from the fridge and give it a quick whisk. It can thicken as the flour hydrates, so add a bit of water to loosen it if necessary. Pour 60 ml (¼ cup) of batter into the centre of the pan, and whilst lifting the pan, tilt it so that the batter swirls over the base and coats the pan&#39;s surface in an even layer. If there are any gaps, then add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and brown and the underside of the crêpe is set and golden.

Flip. Slide a rubber spatula around the edges of the pan to loosen the crêpes all the way around. Slide the spatula underneath and flip the crêpes over. Cook for another 30-60 seconds until golden, and slide the pancake onto a plate. Cover with a clean tea towel to keep the crêpes warm.

Cook more crêpes. Lightly grease the pan again if need be, cooking the remaining batter. Stack the crêpes on top of one another. Set aside to cool completely to room temperature.

Cook the crêpes

Whip the cream. Add the cream, powdered sugar, and vanilla bean paste into a mixing bowl and whip until soft peaks. You can refrigerate this covered with plastic wrap if making the cream ahead of time.

Make crêpes filling - sweetened whipped cream

Layer crêpes with cream. Place one crêpe on a serving plate or cake turntable and dollop a ¼ cup worth of whipped cream into the centre. Using an offset spatula, smooth the cream evenly over the surface of the crêpe, leaving a 1cm (½-inch) gap around the edge.Place a second crêpe onto this layer of cream and use your hands to gently press the crêpe onto the cream and smooth out any air bubbles. Use your fingertips to push the cream to the edges of the crêpe. This will help to create a flat cake rather than a domed one.Repeat, layering crêpes, then cream, until the crêpes have been used up, finishing with a crêpe on top. (Save your pretties one for this final layer!)Cover with plastic wrap and refrigerate for 4-hours to allow the cream to set and the flavours to infuse.

Assemble the crêpes cake

Brûlée the sugar. When ready to serve, remove the plastic wrap and sprinkle the sugar evenly over the surface of the top crêpe. Use a kitchen blowtorch tome lt the sugar until it dissolves and turns golden brown. It will set hard within a couple of minutes. (Note: only brûlée the sugar before serving as it will soften from the moisture in the crêpes and lose its signature hard crack quality over time.) Top with fresh flowers or fruit if desired.Use a sharp-bladed knife to slice and serve.

To serve

This beautiful crepe cake is made up of dark chocolate beer crepes and a whiskey whipped cream. It's a showstopper of a dessert and absolutely delicious and decadent. You can also make it without alcohol if you prefer.

Vegan Dark Chocolate Crepe Cake with Whipped Cream Filling

(705 grams) soy milk

(245 grams) stout beer, substitute sparkling water or additional plant milk

(230 grams) all purpose flour

(53 grams) chickpea flour

(65 grams) cocoa powder, dutch processed or natural

(50 grams) sugar

tbsp (19 grams) tapioca starch

tsp (5 grams) salt

(490 grams) soy milk

(448 grams) refined coconut oil, melted

(150 grams) sugar (use 1 cup for sweeter cake)

tsp xanthan gum

tsp (10 grams) vanilla extract

(45 grams) whiskey (optional)

Blend all the ingredients for the crepes together...

Blend all the ingredients for the crepes together until combined, about 30 seconds, then transfer to a sealed container and refrigerate for an hour or up to overnight.

When ready to make crepes, heat a 9...

When ready to make crepes, heat a 9 - 10" non-stick skillet or specialized crepe pan over medium-low heat. Lightly spray pan with oil then pour 1/3 cup of batter in the center of the pan. Use a crepe spreader to easily spread the batter in a circles until you have a thin pancake -or- if you don't have the tool rotate the pan in a circular motion so the batter rolls around and spreads to the outside of the pan into a thin pancake. Note: If the batter dances around when it hits the pan the pan is too hot. It's better to go slower at a lower temperature with crepes.

Let the crepe cook until the top no...

Let the crepe cook until the top no longer looks wet and the edges are starting to curl up, about 2-3 minutes. Gently flip by loosening the edges of the crepe first then sliding the spatula under the crepe. Cook an additional 1 1/2 - 2 minutes, or until the bottom side is cooked. Repeat with the remaining batter, spraying the pan with oil between each crepe. Let the crepes cool to room temperature or wrap and store in the fridge until ready to use.

To make the cream: blend all the ingredients...

To make the cream: blend all the ingredients in a blender until smooth and emulsified, about 30 seconds on high.

Transfer to a sealed container and refrigerate until...

Transfer to a sealed container and refrigerate until fully chilled. This will take several hours, or speed it up by using the freezer.

Whisk to soft peaks using a balloon whisk...

Whisk to soft peaks using a balloon whisk on a stand mixer or handheld beaters. This will take about 3-5 minutes.

Put the first crepe onto a cardboard round...

Put the first crepe onto a cardboard round or a flat plate and then put about 3-4 tablespoons of whipped cream on the crepe. Use an offset spatula to spread to just before the edge of the crepe. Place a crepe on top and repeat with adding cream and crepes until you've used up all of your crepes.

Spread a layer of cream on top and...

Spread a layer of cream on top and decorate as desired. Refrigerate the crepe cake for about 1 hour before slicing into and serving. Alternatively wait to decorate the top crepe and wrap the cake up and refrigerate overnight, decorating before serving.

A refreshingly light cake for the spring strawberry season. Fresh whipped cream and strawberry wafers takes the swiss roll to new heights.

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