What’s better than a single crêpe? A whole crêpe cake!
Our chocolate crêpe cake is not only a real eye-catcher, it also tastes great!
Preparation time: approx. 1,5 hours
Ingredients:
For the crêpes batter
250 g flour
4 eggs
50 g melted butter
500 ml milk (or 250 ml milk + 250 ml sparkling water)
a pinch of salt
For the filling
350 g nut nougat cream
300 ml whipped cream
4 tsp cream stiffener
250 g cream cheese
For the topping (ganache)
250 ml whipped cream
250 g dark chocolate, finely chopped
150 g pistachios, roasted and coarsely chopped
Preparation:
For the crêpes batter, mix the milk well with the eggs, a pinch of salt and flour. Stir in the melted butter and possibly the carbonated water and leave the batter to swell for at least 30 minutes. Then, lightly oil the crêpe maker, pour a small amount of batter onto it and spread it evenly on the plate with the extractor using a twisting motion. Bake the crêpe until golden brown and then turn it over. Repeat this step until the batter is used up.
For the filling, put the cream in a saucepan and bring to the boil. In a next step, gradually stir in the nut nougat cream with a whisk. Finally, add the cream stiffener so that the cream thickens a little.
For the topping, bring the whipped cream to the boil in a saucepan and then remove directly from the heat. Add the chopped chocolate and stir in until you have a homogeneous mixture. Leave the cream to cool down at room temperature, then cover and place in the fridge for at least 30 minutes. Afterwards, whip the chilled cream with a mixer until a stiff mixture is formed.
Lay the crêpe out on a cake plate and then spread some of the nut nougat filling on top. Place another crêpe on top and now spread some cream cheese on it. Repeat these steps alternately until everything is used up. Finally, pour the topping over the cake and sprinkle the pistachios on top.
Chocolate crêpe cake
What’s better than a single crêpe? A whole crêpe cake!
Our chocolate crêpe cake is not only a real eye-catcher, it also tastes great!
Preparation time: approx. 1,5 hours
Ingredients:
For the crêpes batter
For the filling
For the topping (ganache)
Preparation:
For the crêpes batter, mix the milk well with the eggs, a pinch of salt and flour. Stir in the melted butter and possibly the carbonated water and leave the batter to swell for at least 30 minutes. Then, lightly oil the crêpe maker, pour a small amount of batter onto it and spread it evenly on the plate with the extractor using a twisting motion. Bake the crêpe until golden brown and then turn it over. Repeat this step until the batter is used up.
For the filling, put the cream in a saucepan and bring to the boil. In a next step, gradually stir in the nut nougat cream with a whisk. Finally, add the cream stiffener so that the cream thickens a little.
For the topping, bring the whipped cream to the boil in a saucepan and then remove directly from the heat. Add the chopped chocolate and stir in until you have a homogeneous mixture. Leave the cream to cool down at room temperature, then cover and place in the fridge for at least 30 minutes. Afterwards, whip the chilled cream with a mixer until a stiff mixture is formed.
Lay the crêpe out on a cake plate and then spread some of the nut nougat filling on top. Place another crêpe on top and now spread some cream cheese on it. Repeat these steps alternately until everything is used up. Finally, pour the topping over the cake and sprinkle the pistachios on top.
Our Recommendations
Crêpes Maker XXL CR 36