My grand plan was to have this post up for you on the morning of the 28th – so you were all set for Pancake Day – but a sick kitty foiled my plans. Howevever, I now bring you something to do with all of those left over crepes you have lying around (yeah, right!) and my cat Enzo seems to be on the mend. It’s all good!
I was asked to create a recipe using a crepe maker for AO.com, which got me thinking….other than the perfect crepe recipe, which a brain much brighter than mine has already created, what on earth can I do. After some Pinterest seaching (where would we be without it!), I stumbled across the world of crepe cakes.
A crepe cake isn’t something I’ve ever tried before, but it seemed to be a way to basically jazz up a standard crepe and make it taste of pretty much anything you want. I saw mint choc chip, Oreo, raspberry, chocolate orange, lemon and poppyseed….it seems to me that if you can flavour a regular cake with it, you can turn it in to a crepe cake. My mind immediately went to my favourite cake flavour combination, which is chocolate and peanut butter – yum!
Crepe maker available here!
For those who have never had a crepe cake before, the overriding flavour is coming from whatever filling you use. As crepes don’t have a lot of flavour on their own, they are just bringing their own unique texture to the party. It made me think of those cakes you get at Ikea, a sort of chilled Scandinavian type cake. Really tasty and very easy to make!
CHOCOLATE & PEANUT BUTTER CREPE CAKE
For the crepes:
60 grams unsalted butter melted (plus more for frying)
300 grams plain flour
650 millilitres milk
2 large eggs
For the chocoalte mousse:
125ml double cream
75g dark chocolate, finely chopped
For the peanut butter frosting:
40g confectioners’ sugar
60g creamy peanut butter
15g unsalted butter, at room temperature
dash of pure vanilla extract
pinch of salt
2 tbsp heavy cream
For the crepes you will need a non-stick frying pan that’s about 20cm diameter.
Whisk together all of the crepe ingredients and set aside for 10 minutes.
Wipe the pan with a little butter, then pour about one ladle of mixture into the pan and swirl it around until the base is coated. Cook for 1 minute, flip, then cook for another 30 seconds.
Stack you pancakes on a sheet of greaseproof, one of top of the other. The mixture should make about 20 crepes.
Split the crepe stacks into two or three to allow to cool as quickly as possible.
For the chocolate mousse. Place the chocolate into a heatproof bowl.
Heat the cream in a small saucepan until almost boiling, and small bubbles appear around the edge then pour over the chocolate.
Leave to sit for a few minutes until the chocolate is melted then stir until one colour.
Allow to cool for about 30 minutes then whisk using electric beaters until pale and fluffy.
For the peanut butter frosting. Beat together all ingredients, apart from the double cream until smooth.
Add the cream and beat on high until light and fluffy.
To assemble. Once everything has cooled it’s just an assembly job! Start with your first crepe and spread a thin layer of chocolate mousse all over.
Top with a second crepe and spread a thin layer of peanut butter frosting. Continue until you’ve used all of your crepes.
Spread a final layer of peanut butter frosting or chocolate mousse on the top and decorate.
To decorate I used the leftover chocolate melted, then sprinkled some chopped nuts around the edge.