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Crepeville pancake cake

Crepeville Pancake Cake

The tastiest, most original, and delicate cake — made from simple ingredients! Crepeville pancake cake is made without an oven, from thin crepes fried in a dry skillet with no added oil, then layered with whipped cream. The result is a delicious dessert with a soft, creamy flavor — good enough for a party table!

katushafin

Recipe author

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Composition / ingredients

Servings:

Milk

600

Flour

300

Eggs

Sugar

Vegetable oil

Salt

0.5

Heavy cream

500

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 37 % 15 g

Carbohydrates 51 % 21 g

236 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

How do you make a Crepeville pancake cake? Gather the ingredients for the crepes. The eggs and milk should be at room temperature — take them out of the fridge ahead of time, or warm the milk on the stove and set the eggs in warm water.
Step 2:

Crack the eggs into a good-sized bowl. Add the sugar and salt. Beat the eggs, sugar, and salt with a mixer until light and fluffy.
Step 3:

Add half of the milk to the egg mixture. Don't pour all the milk in at once — this helps prevent lumps in the batter. Sift in all the flour. You can do it the way I do, sifting it straight into the bowl with the beaten eggs.
Step 4:

Mix the batter with a mixer until there are no lumps left. Watch the consistency: you may need more or less flour. You can also adjust the thickness with the milk we add in the next step.
Step 5:

Pour the remaining milk into the batter.
Step 6:

Stir the batter with a spatula until smooth. Finish by pouring in the vegetable oil and mixing. Let the batter rest about 20 minutes so the gluten develops. If it seems too thick, add a little milk; if too thin, add more flour and let it rest.
Step 7:

Heat a skillet well on the stove. Grease it with a drop of vegetable oil. Pour in a little batter and swirl it evenly across the whole surface.
Step 8:

When one side of the crepe is golden, flip it and cook the other side. Remove the finished crepe. You won't need to grease the pan for the next ones. Keep making crepes until all the batter is used.
Step 9:

Prepare the ingredients for the cream. The heavy cream should be well chilled for whipping.
Step 10:

Pour the cream into a deep bowl for whipping. Add the powdered sugar. Beat to stiff peaks.
Step 11:

Assemble the cake. Spread a spoonful of cream on the serving plate. Layer the crepes one at a time, spreading whipped cream over each. Cover the top crepe and the sides too. Chill the finished cake for a few hours to let it soak. Decorate as you like.

The cake comes out soft and tender, the crepes soak through nicely, and it slices easily. These proportions are perfect for 8-inch (20 cm) crepes, giving a cake of ideal height. There's no single "correct" recipe for this cake — the base is always crepes and cream, and everything else is up to your imagination and taste. The cream can be custard, whipped cream, or buttercream. Add berries, fruit, nuts, or chocolate to the filling. You'll get a new flavor every time.
Keep in mind you may need more or less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour. To avoid mistakes, read up on flour and its properties!
How do you whip cream properly? It's important that the cream is heavy — at least 33% fat. Both the bowl and the cream should be cold, so chill them for at least 1-2 hours. Beat with a mixer starting on low speed, gradually increasing. How do you know when it's whipped enough? The cream should hold its shape and not spread. Stop whipping at that point — otherwise it'll turn into butter.