CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE
Not a cake but a large stack of crepes, this dessert is delicious but not overly sweet. The crepes are mildly chocolate-flavored, but the majority of the flavor comes from the glaze.
Provided by Hannah Verrinder
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine all crepe ingredients in a blender and blend until smooth.
- Allow batter to rest in the refrigerator at least half an hour.
- In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
- In a medium saucepan, melt chocolate over medium-low heat.
- Add remaining ingredients and whisk thoroughly until smooth.
- Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
- Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
- Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
- Cook crepe until edges barely start to peel away from pan.
- Gently slide a long metal offset spatula under the crepe and flip it over.
- Cook crepe just another minute and slide onto a plate.
- Spread crepe with a thin layer of glaze.
- Cook another crepe, stack on top of the first, and spread with a bit of butter.
- Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
- Repeat this sequence until batter runs out, leaving top crepe bare.
- Spread remaining glaze over top crepe and allow it to drip down the sides.
- Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.
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Rehaana Fagodien
[email protected]Overall, I thought this crepe cake was a bit disappointing. It was a lot of work to make and the results were just okay.
Mercy Muriuki
[email protected]The crepes in this cake were a bit too thick for my liking. I think I'll try using a thinner batter next time.
Jessica Capone
[email protected]This crepe cake is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Dclew Sp
[email protected]I love the flavor combination of espresso and chocolate in this crepe cake. It's a unique and delicious dessert that I'll definitely be making again.
Sabuj agro
[email protected]This crepe cake is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper dessert that will impress your guests.
DLS DUDE
[email protected]I'm not a huge fan of crepes, but this crepe cake changed my mind. The crepes are so thin and delicate, and the filling is rich and creamy.
Mtanvir Ahmedmilon
[email protected]The espresso chocolate glaze on this crepe cake is to die for! It's the perfect balance of sweet and bitter.
Ali Antor
[email protected]This crepe cake is so impressive looking, but it's actually quite easy to make. I love that I can make it ahead of time and it still tastes great.
Alkanah Gill
[email protected]I've made this crepe cake several times now and it always turns out perfectly. The recipe is easy to follow and the results are always delicious.
Olaborede Doris
[email protected]This crepe cake was a hit at my dinner party! The espresso chocolate glaze was the perfect finishing touch.