Crepe Cake
Description
Homemade baking for tea. A chocolate crêpe cake is perfect not only for afternoon tea, but also for breakfast, or as a dessert after a main meal. It is very easy to make—you don’t even need to turn on the oven! Pick good-quality cream; store-bought is fine as long as it whips well. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can make the blini with water or milk.
- 2
Step 2
Crack chicken eggs into a deep bowl and add sugar and salt. Whisk, then pour in water. Stir thoroughly and whisk lightly.
- 3
Step 3
Add the wheat flour and cocoa powder. Stir them into the liquid mixture. Pour in the vegetable oil and let the dough rest for 15 minutes.
- 4
Step 4
Cook the chocolate pancakes in a frying pan for 1–2 minutes per side. The color of the pancakes depends directly on the color of the cocoa powder you use.
- 5
Step 5
Let the baked pancakes cool. Whip the cream with sugar in a food processor bowl or with a mixer for about 3–5 minutes.
- 6
Step 6
Set aside 2 cookies for decoration, crush the rest and add them to the cream. Mix gently.
- 7
Step 7
Place the first pancake on a plate and spread it with cream. Assemble the whole cake until you run out of either pancakes or cream. Coat the top and sides of the cake with cream, then refrigerate the cake for at least 30 minutes so it can soak through.
- 8
Step 8
Garnish as you like, using the leftover cookies.
- 9
Step 9
When serving, cut the cake into portion-sized pieces.