The 40ºc that we have had this last weekend made it impossible to turn the oven on so skillet it was. This crêpe cake is easy and fast to make, not to say delicious.
Served cold it’s incredible, but if you are in the mood, warm it uo in the microwave to get a warm crêpe cake.
Ingredients (for a 15cm diameter cake):
¼ tsp. salt
3 tbsps. sugar
6 egg yolks
1 Vanilla Pod
2 tsps. vanilla extract
100gr whipping cream
Beat the eggs, the milk, the water, the flour, the salt and the sugar. Let it rest for 30 minutes.
Melt the butter and add it to the batter. Mix well.
Spread some olive oil in a pan and make thin crêpes. Put them in a plate, using some oven paper between them so they don’t stick together.
Let it cool.
Beat the egg yolks alongside with the sugar. Reserve.
Reserve 1/2 glass of milk and dissolve the cornstarch in it.
Put the rest of the milk into a saucepan and infuse for 5 minutes the vanilla bean and the vanilla extract.
Sieve it and put it back into the saucepan.
Add the rest of the milk and the eggs and stir until thickens.
Ley it cool.
In a saucepan, heat the whipping cream. Remove from heat right before it starts boiling. Add the chocolate in pieces and stir until it melts.
Put the crêpes in a plate, spreading a full teaspoon of pastry cream between them.
When you finish with the crêpes, spread the ganache on top and decor with chocolate sprinkles and raspberries.