Are you ready to embark on a culinary adventure? Get ready to tantalize your taste buds with the most decadent and delicious cocoa crepes cake. This dessert is the perfect combination of rich chocolate flavor, delicate crepes, and a luscious cream filling. Don’t worry if you’ve never made crepes before, because this recipe is surprisingly easy to follow.
What do we need for making Cocoa Crepes Cake?
🌿 The recipe for the Crepe pancake includes 3 eggs, 30g of sugar, 30g of corn oil, 100g of low gluten flour, 10g of cocoa powder, and 300g of milk.
✨ For the Earl Grey Tea Cream, you will need 300g of light cream, 30g of sugar, 50g of heated light cream, and 4g of Earl Grey tea.
🍰 To make the Milk Tea Jelly, combine 400g of milk with 15g of glycine, 20g of sugar, and 2 Earl Grey tea bags
Ingredients
- 3 eggs
- 30g sugar
- 30g corn oil
- 100g low gluten flour
- 10g cocoa powder
- 300g milk
- 300g light cream
- 30g sugar
- 50g heated light cream
- 2 Earl Grey tea bags
- milk 400g
- 15g of gylcine
20g of sugar
Directions
step 1
Combine 3 eggs, 30g of sugar, and 30g of corn oil (or an alternative vegetable oil) in a bowl.
step 2
Proceed by incorporating 10g of cocoa powder and 100g of flour, ensuring a homogeneous mixture is achieved.
step 3
Subsequently, pour in 300g of milk and thoroughly blend all the ingredients together.
step 4
Gently pour a scoop of batter into a non-stick crepe maker or pan and warm it on low heat until the crepe solidifies.
step 5
Place the crepes on the cooling rack.
step 6
To create the milk tea jelly, combine 400 units of milk, 20 grams of sugar, and 2 tea bags of Earl Grey. Heat the ingredients together until boiling. Add 15g gelatin into the milk tea and pour the mixture into the jelly mold. To speed up the process of making jelly, place the mold in the refrigerator.
step 7
To prepare the filling cream, incorporate 50 grams of cream and 30 grams of sugar and whisk until it reaches a foamy consistency. If you enjoy a subtle bitter taste, you have the option to add 4 grams of earl grey tea powder to the cream before you whisk it.
step 8
Apply a layer of cream onto the crepe cake foundation
step 9
Then position the tea jelly at one end of the cake. Proceed to roll the crepe.
step 10
Now we just made a beautiful Cocoa Crepes Cake!
Pro Tips
- Allow Your Batter to Cool When preparing crepes, it is essential to let your batter relax. We suggest cooling it in the refrigerator for a duration of 2 hours up to overnight. The resting time enables the flour in the batter to completely absorb the liquid and provides an opportunity for the gluten to unwind. This aids in achieving exceptionally delicate crepe cakes!
- What causes a crepe to become tough? The main culprit is overcooking. To prevent this, it’s recommended to use a low to medium heat when cooking your crepes. It’s a good idea to test out the heat level with one or two crepes first. If you notice that they are browning too quickly, simply lower the heat. The goal is to achieve crepes that are tender and light in texture.
Top Questions
What Pan do you suggest to use when cook the cocao crepes?
We utilized a Non-Stick Crepe Maker to create our crepes, without incorporating any additional butter into the pan whatsoever. In the event that you do not possess a non-stick pan, simply apply a generous amount of butter for your initial crepe, followed by just enough for the following crepes. Excessive buttering of your pan will lead to excessively browned layers in your crepes!
Cocoa Crepes Cake
2
servings45
minutes30
minutesIngredients
3 eggs
30g sugar
30g corn oil
100g low gluten flour
10g cocoa powder
300g milk
300g light cream
30g sugar
50g heated light cream
2 Earl Grey tea bags
milk 400g
15g of gylcine
20g of sugar
Directions
- Combine 3 eggs, 30g of sugar, and 30g of corn oil (or an alternative vegetable oil) in a bowl. Proceed by incorporating 10g of cocoa powder and 100g of flour, ensuring a homogeneous mixture is achieved. Subsequently, pour in 300g of milk and thoroughly blend all the ingredients together.
- Gently pour a scoop of batter into a non-stick crepe maker or pan and warm it on low heat until the crepe solidifies. Place the crepes on the cooling rack.
- To create the milk tea jelly, combine 400 units of milk, 20 grams of sugar, and 2 tea bags of Earl Grey. Heat the ingredients together until boiling. Add 15g gelatin into the milk tea and pour the mixture into the jelly mold. To speed up the process of making jelly, place the mold in the refrigerator.
- To prepare the filling cream, incorporate 50 grams of cream and 30 grams of sugar and whisk until it reaches a foamy consistency. If you enjoy a subtle bitter taste, you have the option to add 4 grams of earl grey tea powder to the cream before you whisk it.
- Apply a layer of cream onto the crepe cake foundation, then position the tea jelly at one end of the cake. Proceed to roll the crepe. Now we just made a beautiful Cocoa Crepes Cake!
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