Pistachio and Dark Chocolate Crepe Cake

You need this, you want this.

Done in 3 hours

Serves 8-10

Chris Cahill

Dish by

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Ingredients

    For the Crepes:
  • 120gFlour
  • 158mlCold Milk
  • 158mlCold Water
  • 3Eggs
  • 1/4 TspSalt
  • 3 TbspMelted Butter
  • 25g Cocoa Powder
    • For the Filling:
  • 300mlDouble Cream
  • 1 heaped TbspPistachio Cream
  • Chopped Pistachios
    • For the Ganache:
  • 300gDark Chocolate
  • 300mlHeated Double Cream
  • 3 TbspHoney

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...

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 stain 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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