Crepe Cake is made up of many layers of crepe all stacked up with various types of fillings in between them. The crepes are made up of flour, eggs, milk, melted butter, vanilla essence and water. If it is a Tiramisu Crepe Cake, then instant coffee has to be added to the batter. If it is Pandan Crepe Cake, then add pandan juice, Macha Crepe Cake, then add macha powder and so on. As for the fillings, it can be any according to one's heart's desire - plain fresh cream or fresh cream with strawberry, blueberry, etc., cream cheese, chocolate ganache, etc.
Ingredients:
For the Batter:
- 200 g all purpose flour
- 50 g sugar (can be more, according to taste)
- 5 eggs
- 500 ml milk
- 75 ml melted butter
- 1 tbsp instant coffee powder
- 1 tsp vanilla essence
- 125 ml water
- A little bit of cooking oil
For the Filling:
- 200 g cream cheese
- 200 g whipping cream
- 65 g + 65 g icing sugar
- 1 tsp vanilla essence
Method:
The Batter
- Prepare the batter by putting all the ingredients into a bowl.
- Use a whisk to mix all the ingredients until they form a smooth batter.
- Sieve the batter to remove any lumps in the batter.
- Heat up a 24-cm non-stick pan. You may use other sizes. A smaller size pan will yield you more crepes and thus a taller crepe cake. A bigger size one will yield you less crepes and thus a shorter cake.
- Use a piece of tissue and wipe the surface of the non-stick pan with some cooking oil.
- Using a ladle (or a measuring cup), scoop 1 ladle full of batter into the pan.
- Swirl the pan so that the batter is evenly distributed on the pan.
- Cover the pan and let the batter cook.
- Flip the crepe to let the other side cook.
- Once cooked, remove the crepe and place it onto a metal rack to cool down.
- Repeat the process until all the batter is finished.
- Stack up the cooled crepes and cover them with a kitchen towel. Set them aside.
The Filling:
- Put a metal bowl which will be used to whip the cream into the freezer.
- Take out the cream cheese from the fridge to bring it down to room temperature.
- Pour the whipping cream into the cold metal bowl.
- Put this bowl into a bigger bowl which is filled with some ice and water.
- Add 65 g of icing sugar into the whipping cream. Beat until it reached stiff peak. Set it aside in the fridge.
- Put the cream cheese (at room temperature) into another bowl.
- Add the other 65 g of icing sugar into the cream cheese.
- Beat the cream cheese and sugar till they are well mixed.
- Add the whipped cream into the cream cheese. Beat until they are well combined.
Layering the crepes
- Take a piece of crepe and put it onto a plate.
- Scoop the cream cheese - whipped cream mixture onto it. Using a scrapper, level the filling on the crepe.
- Put another piece of crepe on top and repeat the process until all the crepes are finished.
- Decorate the cake by sprinkling icing sugar or cocoa powder on top.
- Cut and serve.
- Keep any balance of the cake in the fridge.
