Pistachio and Dark Chocolate Crepe Cake
You need this, you want this – a Pancake Day showstopper.
3 hours cook
Serves 8-10
Ingredients
- 120gFlour
- 158mlCold Milk
- 158mlCold Water
- 3Eggs
- 1/4 TspSalt
- 3 TbspMelted Butter
- 25g Cocoa Powder
- 300mlDouble Cream
- 1 heaped TbspPistachio Cream
- Chopped Pistachios
- 300gDark Chocolate
- 300mlHeated Double Cream
- 3 TbspHoney
Chocolate crepes:
Pistachio filling:
Dark chocolate ganache:
Forget your bog standard pancake with lemon and sugar, we're taking Pancake Day to new levels with this pistachio and dark chocolate crepe cake. Chocolate crepes layered with a pistachio whipped cream and chopped pistachios, finished with a drizzle of rich dark chocolate ganache...Go on, throw out your usual pancake recipe and impress everyone with this!
Method
Pour heated double cream over a bowl of your dark chocolate and leave to stand.
Once melted, mix to combine. Add in 3 tbsp of honey. Mix again and leave to one side.
In a new bowl combine all of the crepe ingredients.
Mix thoroughly and strain if needed.
If possible, leave to rest in refrigerator overnight.
With frying pan on medium heat, lightly coat with a thin layer of oil.
Pour in a 1/3 of a cup of batter, tilt and circle the pan to cover the entire area with a thin layer of batter.
Cook for around 10 to 15 seconds then flip, leave for another 10 seconds and then remove.
Repeat for the entire batter. Then leave your crepes to cool.
In a bowl, pour in the double cream followed by a heaped tbsp of Pistachio cream. For a stronger pistachio flavour just add in more pistachio cream.
Whip until soft peaks, take care not to over whip the cream.
Lay a crepe down, spread on some of the pistachio whipped cream and sprinkle with chopped pistachios.
Place another crepe on top and repeat the process until you reach the top of your crepe cake.
Decorate the top with more cream and pistachios. Drizzle over your dark chocolate ganache and finish with pistachio chocolates if desired.
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