Easter Crepe Cake
What you need:
Pancakes (makes 1 batch, you will need 5 batches)
1 cup plain flour, sifted
A pinch of salt
1¼ cups milk
15g butter, melted
100g good quality dark chocolate, chopped
7 egg whites
¼ tsp lemon juice
40g castor sugar
1 tsp vanilla essence
500ml whipping cream
2 tsp sugar
1 tsp vanilla essence
1 cup Nutella Hazelnut Spread
½ cup heavy cream
½ tsp salt
Variety of Easter Eggs, chocolate eggs, speckled eggs, to decorate.
What to do :
Place the flour and salt in a large mixing bowl and make a well in the center.
In a separate mixing bowl, use a whisk to beat together the eggs, milk and butter.
Pour the milk mixture into the flour and whisk, gradually incorporating the flour until smooth and all combined. (You can also add everything to a blender and blend until smooth).
Cover and refrigerate for 30 minutes.
Heat a pancake pan or small frying pan over a medium heat and lightly grease with spray and cook.
Pour ¼ cup of the pancake batter into the pan and swirl to coat the base.
Cook for 2 minutes, flip and cook until golden, remove from heat and set aside.
Melt the chocolate in a bowl set over a pot of simmering water (don’t let the base of the bowl touch the water).
In a large clean bowl, whisk the egg whites and lemon juice until soft peaks form.
Add the castor sugar and vanilla essence and whisk until stiff peaks form (don’t whisk beyond this point or the egg whites will collapse and separate).
Once chocolate has melted, remove bowl from pot.
Working really fast, whisk 1/3 of the egg white mixture into the chocolate, whisking quickly until combined (if you add the egg white mixture too slowly, the chocolate will seize and go hard and lumpy).
Using a spatula, fold the rest of the egg white mixture into the chocolate, until all the egg white has been incorporated.
Don’t over mix at this stage or you’ll knock out all the air in the mixture.
Transfer chocolate mousse to a piping bag and refrigerate until ready to use.
Pour cream, sugar and vanilla essence into a bowl and whip until thick and glossy.
Place the Nutella into a bowl.
Heat the cream in a small saucepan over medium heat.
Heat cream until just before it starts boiling, then pour over the Nutella.
Whisk until smooth. Stir in the salt.
Set aside cool slightly.
Place one pancake on a cooling rack over a baking tray.
Top the pancake with a layer of thinly spread chocolate mousse, then top with another pancake, then a thin layer of the whipped cream and another pancake.
Repeat the process until all your pancakes and filling are finished.
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