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Crêpe Cake with Cocoa–Cottage Cheese Cream

This cake is downright finger-licking good. After making it and eating a slice, I decided crêpes really ought to be eaten the classic way (with sour cream and honey) — though my son flatly disagreed. He'd recently been given a slice of crêpe cake at work and raved about it so much that I wanted to make one myself and see for myself. For the filling, I used a sweet cottage cheese cream.

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Pancake cake with cottage cheese and cocoa cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 8 g
Fats 34 % 13 g
Carbohydrates 45 % 17 g
208 kcal
GI: 13 / 0 / 88

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Sift the flour.

  3. Step 3:

    Step 3

    Add the salt and baking soda,

  4. Step 4:

    Step 4

    then the vanilla and sugar,

  5. Step 5:

    Step 5

    and mix.

  6. Step 6:

    Step 6

    Add an egg,

  7. Step 7:

    Step 7

    some milk,

  8. Step 8:

    Step 8

    then the rest of the eggs,

  9. Step 9:

    Step 9

    and stir.

  10. Step 10:

    Step 10

    Add the remaining milk,

  11. Step 11:

    Step 11

    and stir.

  12. Step 12:

    Step 12

    Add the oil.

  13. Step 13:

    Step 13

    Cook a crêpe

  14. Step 14:

    Step 14

    on both sides.

  15. Step 15:

    Step 15

    Melt the butter,

  16. Step 16:

    Step 16

    and add it to the cottage cheese.

  17. Step 17:

    Step 17

    Add the milk, sugar, and

  18. Step 18:

    Step 18

    cocoa

  19. Step 19:

    Step 19

    to the cottage cheese, then beat until smooth.

  20. Step 20:

    Step 20

    Spread the crêpes

  21. Step 21:

    Step 21

    with the cottage cheese cream.

  22. Step 22:

    Step 22

    Step 22:

  23. Step 23:

    Step 23

    Step 23:

  24. Step 24:

    Step 24

    Step 24:

  • Make the crêpe batter. Combine the sifted flour, baking soda, salt, and sugar; pour in some of the milk and add the eggs one at a time, mixing well; then add the rest of the milk and the vegetable oil and stir until smooth. You'll have a thin, pourable batter. Pour it onto a hot skillet and cook the crêpes on both sides (I got 23 crêpes about 8 inches / 21 cm across). For the cream, cream the softened butter, add the cottage cheese, and mix thoroughly. Dissolve the sugar in 2 tablespoons of milk and add it to the cheese mixture along with the cocoa. Mix until smooth and spread over every crêpe. Finish by covering the cake with chocolate glaze.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Table salt - 0  kcal/100g

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