Coconut crepe cake
Description
Delicious baked goods for the whole family. A crepe cake is a great excuse to get together with friends, for an evening tea with the family, or as a dessert after the main course. You can replace the coconut milk with regular milk: cow’s, goat’s, or soy. You may add chocolate shavings for decoration. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add salt and sugar. Remove one egg yolk—you will need to add it to the cream. Whisk the contents of the bowl.
- 3
Step 3
Pour in the water, whisk, and add the wheat flour. Gently fold it into the liquid, then pour in the vegetable oil and let the dough rest for 20 minutes.
- 4
Step 4
After that, cook the pancakes: heat the pan and grease it with oil the first time. Fry the pancakes for 1–2 minutes on each side.
- 5
Step 5
Make pancakes from all the batter and let them cool.
- 6
Step 6
Meanwhile, pour the coconut milk into a saucepan or small pot, add the sugar. Add the egg yolk and whisk everything together.
- 7
Step 7
Add the wheat flour and beat again.
- 8
Step 8
Pour into a container with a non-stick bottom, place on the stove, and cook until thickened, about 7–10 minutes over moderate heat. Then stir the butter into the cream and set the container somewhere cool to cool completely.
- 9
Step 9
Place two pancakes on a plate, spread them with cream, and sprinkle with shredded coconut.
- 10
Step 10
Assemble the entire cake in this way, sprinkling shavings after every three crepes. Decorate the top of the dessert with coconut flakes as well. Refrigerate for 1 hour to let it soak through.
- 11
Step 11
Before serving, decorate the cake to your taste.
- 12
Step 12
Cut into portions with a sharp knife, and don’t forget the tea and coffee.