Steps to Prepare Favorite Fresh Berry and Chocolate Crepe Cake
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Steps to Make Quick Fresh Berry and Chocolate Crepe Cake. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fresh Berry and Chocolate Crepe Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fresh Berry and Chocolate Crepe Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fresh Berry and Chocolate Crepe Cake is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can have Fresh Berry and Chocolate Crepe Cake using 10 ingredients and 9 steps. Here is how you cook it.
I always make the same old sweets but since the Christmas season is near, I wanted to make something with a delicious creamy taste.
If adding blueberries to every layer makes the crepe cake too tall, you can add every other layer instead.
In step 1, I microwaved at 600W for 40-50 seconds. You can use vanilla oil or vanilla extract. It's also fine if you omit it. For about 15 crepes of 1 pan size. Recipe by caramel-cookie
Ingredients and spices that need to be Prepare to make Fresh Berry and Chocolate Crepe Cake:
- 100 grams Cake flour
- 20 grams Cocoa powder
- 1 Egg
- 280 ml Milk
- 1 tbsp Granulated sugar
- 10 grams Butter
- 200 ml Heavy cream (42% fat)
- 2 & 1/2 tablespoons Blueberry jam
- 50 grams Blueberries (fresh or frozen)
- 1 Vanilla oil
Instructions to make Fresh Berry and Chocolate Crepe Cake
- Melt the butter in the microwave. and take the blueberries out of the freezer to bring to room temperature. Mix the flour and cocoa powder.
- In a separate bowl, beat the egg and add the granulated sugar and half the milk, in that order.
- Add the powdered ingredients from Step 1 and mix well.
- Add the rest of the milk, melted butter, and vanilla oil. Mix well. Refrigerate and let the batter rest for at least 1 hour.
- Heat a frying pan and spread just a small amount of oil (not listed). Fill 2/3 of a ladle with the batter and pour into a circular shape into the frying pan. When the edges are cooked, flip over and cook the other side. Remove from pan.
- Add jam to the heavy cream and whip until soft peaks form.
- Spread about 1 tablespoon of the cream from Step 6 onto the crepe and scatter about 6 blueberries on top. Place another crepe on top and spread more cream from Step 6, add another 6 blueberries.
- Repeat these steps in order until all of the crepes are used. Cover with plastic wrap and refrigerate for about 30 minutes.
- Cut the crepe cake and arrange the remaining blueberries and cream on a plate.
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