The second unique crepe recipe to further enjoy February!
Ingredients (For about 10 crepes):
- 150 g flour
- 2 eggs
- 500 g cream (30% fat)
- some salt
Preparation of the crepe batter : Mix the flour, eggs, and salt in a bowl, using a whisk. Pour in some of the cream and mix vigorously. Gradually add the remaining milk to avoid lumps.
Toppings : Powder sugar, raspberry jam, chocolate powder, chestnut paste or any sweet or salted toppings.
Pour the batter carefully in the pan to avoid that it spreads and becomes too thin. It should fill the pan and be a little thicker than regular crepes in order to give a cake-like texture as a final result. Watch also that each crepe has approximately the same size and shape for a nice looking cake.
Cook slowly, on low heat, covering the pan with a lid, for about 5 minutes. You will be amazed to see how much it will rise ! Just cook one side of each crepe so don’t flip it and just slide it on a plate.
Mounting the cake:
Prepare a plate to serve the crepes and put it over a pot with boiling hot water to keep it warm, as the final crepe cake should be eaten at a warm temperature.
Once cooked, put the crepe on the plate with the cooked side at the bottom, uncooked side up.
Sprinkle some powder sugar, chocolate powder, spread raspberry jam, chestnut paste, or any of your favorite on each crepe before putting the next crepe on top of it, garnish, and repeat.Only the last one topping the pile should be put reverse, cooked-side up.
Serve while still warm, with a spoon.
An ideal treat to share with friends or family gathered around the table, all you need is a spoon to scoop it ! Everyone will have fun trying this unique style and texture.
Tasting it for the first time, you’ll discover a brand new way to enjoy crepes as a real cake. These crepes are so soft that they just melt in your mouth along with all the combined flavors…