Baking Crepe Cake at Home
About this Recipe
By: Chef Kabelo Segone
- 100g Butter
- 675ml Milk
- 6 Eggs
- 210g Flour
- 80g Cocoa Powder
- 105g Sugar
- 1L Whipped Cream
- 225ml Heavy Cream
- 200g Sugar
- 170g Chocolate
- 15g Butter
- 40 Icing Sugar (optional for topping
Step by Step Instructions
Make the pancakes by warming melting the butter and allowing it to brown slightly. Set aside
In the same pot, warm the milk. Remove from heat.
In a bowl, whisk cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill.
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For the ganache, bring the heavy cream and sugar to boil, and pour over chocolate and butter. Let cool, and spread over the cake.
On a nonstick Anvil hot plate (Ordering code PMA1001) over medium heat, pour 1/4 cup of butter, and spread to cover the entire bottom surface. Cook until the bottom surface of pancake begins to brown, and then flip. Repeat until all the crepe batter is used. Cool pancakes.
Top with sifted powdered sugar (optional).
# Tip: Remember to season your cast iron hot plate with oil before the first use to increase its lifespan