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Monday, January 27, 2014

Recipe : Chocolate Crepe cake


Today I want to share an easy peasy recipe for crepe cake. This recipe is so simple but its time consuming. The end result was worth for the time. At least it worth for me! Hehe. The original recipe slightly different so please bare in mind that this recipe is a twisted recipe. Haha. Feel free to twist the recipe for your own liking. I forgot where I got this recipe because I have been keeping this recipe for quite long time. All credit go to the owner.

Ingredients for crepe:
1/4 cup butter (about 50 gram)
1/4 cup cocoa powder
1 cup all purpose flour
2 large eggs
1 cup full cream milk
1/2 cup water
1/4 cup honey
1/2 teaspoon salt

1. Melt the butter.
2. Add everything in a bowl and blend till it is all incorporated.
3. Leave to rest in the fridge for about 1 hour. In the mean time, prepare the filling which is a chocolate pudding

Ingredients for Chocolate pudding:
1 cup whipping cream (anchor)
1/2 cup cocoa powder
3 large egg yolks
1 cup of water
1/2 cup honey
1 tablespoon cornstarch
1/2 teaspoon salt

1. Mix the honey, cocoa powder, whipping cream and salt in a pan.
2. Whisk under medium heat and make sure it is smooth.  Once it starts to bubble, off the fire.  Let it cool.
3. Put the water, cornstarch, egg yolks and essence in a other bowl and stir thoroughly.
4. Pour the mixture into the pan and heat again, use a small flame.  Keep on whisking and stirring until the pudding becomes thick.
5. Remove from heat and sieve the pudding before letting it cool. The pudding will be more thicken as it cools.

How to make the crepe cake
1. Use a non-stick frying pan. Its up to you to use any size but I use 6 inch pan.
2. Take a tissue and rub it with some melted butter or oil on the pan each time you make a crepe.  
3. Use a low fire to heat the pan.
4. Take about 3-4 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.
5. While the next crepe is cooking, spread the choc pudding on the ready crepe.  
6. Keep on stacking and filling till you finish the batter.  I get about 10 crepes but it can be more depending on how thin your crepe and the size of the crepe.
7. Pour the rest of the pudding on top of the cake.
8. Once the cake is cool, keep in the fridge for about 1 hour before serving.

Sorry I only have after picture. Too excited to try the recipe, forgot to snap a pic. Hee

Happy eating!


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