Chocolate Crêpe Cake
Ingredients
- For the crêpes
- 200 grams Pastry flour
- 50 grams cocoa powder
- 400 milliliters milk
- 1 pinch salt
- 2 eggs
- vegetable oil (to fry)
- For the filling
- 500 milliliters Whipped cream
- 5 Tbsps
- For the glaze
- 250 grams powdered sugar
- 2 Tbsps cocoa powder
Preparation steps
For the crêpes: Stir together the flour, cocoa powder, salt and eggs until smooth. While stirring, gradually add the milk and stir until smooth. Let rest for 10 minutes.
For the filling: Beat the cream with the vanilla powder to stiff peaks. Transfer to the refrigerator.
In a crêpe pan, heat the clarified butter and add about 1/4 of the batter. Tilt and roll the pan to coat evenly with batter. Cook on the first side until browned, turn and finish on the second side. Continue until all of the batter has been made into 4 crêpes.
For the glaze: Mix powdered sugar with a little hot water to make a glaze. Divide between 2 bowls and add enough cocoa powder to one half to color it.
Make two parchment piping cones and fill with the glazes.
To serve, stack the crêpes, topping each crêpe with the whipped cream. Decorate the top crêpe with white glaze in an octopus shape and then embellish with the cocoa-colored glaze.
