After seeing the DB group making the Chocolate Crepe Gateau, I was tempted to make one. Well, actually I’ve sorta helped to make a crepe cake before but not myself. AND I just wanted to stand infront of the stove pouring crepe mixture, flipping crepes and stacking them (NOT!) I JUST wanted to eat a crepe cake. Haha. I’ve made crepes before for Crepe Suzette but u know, different place, different types of PANS!

Anyway, enough of yada-yada-ing. Here’s only the first part of the cake. I made them this afternoon and left them in the fridge to cool. I’m still working on the filling though. It’ll be a sorta blueberry-ish chocolatey ganache thingy. yeah..mmm yum..

Chocolate crepe recipe

250g plain flour
15g cocoa powder
3 eggs, plus 3 yolks
600ml milk
1 tbsp caster sugar
drops of vanilla essence
35g melted unsalted butter
pinch of salt

Mix all ingredients except butter in the food processor or blender till it’s smooth. It may look runny but there’s not much of a problem later. Sieve them into a jug and leave in the fridge for 30 minutes for it to thickened a lil bit. When ready to use, melt butter and add into the mixture. Stir thoroughly.

To cook the crepes, heat a 18cm crepe-pan or a non stick pan over medium high heat. I used a non stick rather wobbly pan for Tamago (The egg / omelette in Sushi) Hence the squareness. Brush with some melted butter or spray lightly with canola oil. Becareful not to spray on the fire!! Add enough batter to coat base, swirl to cover and tip off any excess which I don’t really recommend. Get a ladle / small cup / something and measure out the batter, that would ensure the same thickeness in all the crepes. Cook till the sides are golden and bubbles floating on top (it’s sorta like making pancakes, just thinner) Flip over and cook the other side for abouut 30 secs, then flip onto a clean plate. Makes about 20 of 18cm diameter. Stack baking papers in between them. They can be made 2 days ahead or kept frozen for a month. Leave out at room temp for 1 hr to thaw.

I’m not a crepe guru, but here’s what I found from …. making crepes for almost an hour.-

• Do not overgrease your pan, since it’s non stick anyway. just lightly brush with melted butter or spray after making about 5 crepes.
• Temperature make or kill your crepes. Overheating pan may cause too much sizzle and small holes on the crepe, and of course, burns! Underheating pan may take a longer time to cook the crepe, thus, standing longer infront of the stove, and it might not be flip-friendly. Just keep at medium high and adjust to low when u’re flipping them.
• If you can’t flip the crepe (neither can I), use a small metal spatula (the one for spreading creams etc) and peel the corners, turn over on plate, and transfer back to pan.I used to be able to flip the crepe with just fingers and the spatula when I made the crepe suzette. I dont know what this one was soo hot!! Maybe it was different pans, or my heat senses are getting back to “normal”
• Usually the first couple wont turn out well enough or rather perfect. But keep trying, u’ll get ur hands on it pretty soon.
• Don’t be distracted by something else. Because it only takes about 1-2 mins to cook a crepe, U wanna ensure there’s nothing going to bother u.

And, that would be it for the “making the crepes” part

edit 01-

And so, I made the chocolate sauce filling today. Didn’t managed to complete the whole cake as  I had to run off somewhere. So I just layered the crepes and chocolate filling and frozen blueberries and left it in the fridge to continue tomorrow (ppsstt, it’s my blog’s 1st birthday on 1st June)

Chocolate Filling  Recipe

250g dark chocolate, roughly chopped
40g unsalted bututer, chopped
100ml milk
150ml cream
40g sugar
alcohol or espresso

Half melt chocolate over a bain marie or microwave (Stir every 30 secs). Then add in the rest of ingredients except forr alcohol or espresso. Stir till it’s melted and smooth, and sugar has dissolved. Then add in alcohol / espresso. I used Kirsch (the clear one), and I added quite an amount (muahahaha). Leave outside for 30 minutes before use to let it cool and thickened.

To assemble them-

1. Lightly grease pan with butter, place a layer of crepe. (In the pic, it’s already mid sec)
2. Pour in chocolate filling and use the back of ladle to smoothen it.
3. Add in frozen blueberries, or any tiny berries) I used about 2-3 tsp full of blueberries and scattered them around. Don’t concentrate on just an area as it will cause unevenness. I did not add on the first and last layer cause I wanted them to be flat.
4. Put another layer of crepe on top
5. Press lightly so it’s kinda flat and even (My hand looks overly huge in that picture)
6. And then, u’re ready to repeat the process till u’re happy with the height. I can’t remember how many layers I had… 20 ?? Hrmmp

You should have about 1/3 chocolate filling left to cover the cake.

Yum, can’t wait till tomorrow. I hope I can tip it over and take out. *nervous*

I dont know why I’m doing this step-by-step thing. I think I’m too free…

Psstt : There’s also a video. Will post up later when I’m done with the cake Neh, forget about the video