Thursday, 5 November 2015

Strawberries and Cream Crepe Cake

Strawberries and Cream Crepe Cake (of maak 'n sjokolade en aarbeie een)
Serves: 8
Basic Crepes
•2½ cups (300g) all-purpose flour
•2 cups (480ml) milk
•2 eggs
•½ cup (120ml) water
•1 tablespoon oil
•Oil for cooking the crepes
Fresh Whipped Cream and Strawberries
•2 teaspoon gelatin
•2½ tablespoons cold water
•2 cups (440g) double cream
•½ cup powdered sugar
•1 teaspoon vanilla extract
•7g freeze dried strawberries pieces (I used these)
•handful of fresh strawberries, for topping

To make the crepes:
1.In a medium bowl, beat together the eggs. Beat in the milk.
2.In a separate medium bowl, add in the flour. Slowly whisk in the beaten egg and milk. Slowly whisk in the water and oil.
3.Heat a cast-iron crepe pan on medium to medium-high heat (I switched between setting 6/10 and 7/10 on my stove). Make sure you give it enough time to evenly heat through (about 5-7 minutes). If the pan is not hot enough, the crepes may start to stick to it.
4.Add about ½ tablespoon of oil to the pan and give it a quick wipe with a paper towel to wipe off the excess oil and evenly coat the pan in oil. When you feel that the crepes start to stick to the bottom of the pan, repeat this step (every few crepes). I keep the paper towel nearby to give the pan a wipe with the excess oil when needed.
5.Once the oil is hot, add scant ½ cup of crepe batter, and quickly spread it around the pan evenly using a crepe rake. You can also try to quickly tilt the pan to swirl it, but I find it easier to use the crepe rake to make even sized crepes. The crepes should be very thin.
6.Let each crepe cook for about 1 minute, and then flip over and cook for an additional 30 seconds.
7.Remove the crepe and place on a cooling rack. The crepe will cool quickly, so if you are short on space, you can begin to stack them up after a few minutes of cooling.
8.Repeat with remaining batter.
To make the whipped cream:
1.In a small bowl, mix together the gelatin and cold water.
2.Place the small bowl inside a larger bowl, and fill the larger bowl with hot water, careful not to spill into the small bowl. Mix the gelatin in the small bowl until it is completely dissolved. Remove the bowl from the hot water and allow the gelatin to cool (but not set).
3.In a medium bowl, whip together the cream, powdered sugar and vanilla until it is slightly thick.
4.Add in the gelatin and continue mixing until it is stiff.
To assemble the cake
1.Let all the crepes cool before assembling the cake.
2.Spread a spoonful of whipped cream on a crepe. Sprinkle on some freeze dried strawberries. Top with another crepe and repeat with remaining crepes.
3.Top the cake with a generous layer of whipped cream and a some fresh strawberries.

The crepes can be made the night before and kept in the refrigerator until ready to be assembled.

Gaan loer vir die sjokolade crepes se resep hier:

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