Fresh Berry and Chocolate Crepe Cake

Name: Fresh Berry and Chocolate Crepe Cake
Yield: 15 servings
Cuisine: American
Ingredients: 100 grams Cake flour; 20 grams Cocoa powder; 1 Egg; 280 ml Milk; 1 tbsp Granulated sugar; 10 grams Butter; 200 ml Heavy cream (42% fat); 2 & 1/2 tablespoons Blueberry jam; 50 grams Blueberries (fresh or frozen); 1 Vanilla oil

cookpad.japan @cookpad_jp

I always make the same old sweets but since the Christmas season is near, I wanted to make something with a delicious creamy taste.

If adding blueberries to every layer makes the crepe cake too tall, you can add every other layer instead.
In step 1, I microwaved at 600W for 40-50 seconds. You can use vanilla oil or vanilla extract. It's also fine if you omit it. For about 15 crepes of 1 pan size. Recipe by caramel-cookie

I always make the same old sweets but since the Christmas season is near, I wanted to make something with a delicious creamy taste.

cookpad.japan @cookpad_jp

I always make the same old sweets but since the Christmas season is near, I wanted to make something with a delicious creamy taste.

Saved

Ingredients

15 servings

100 gramsCake flour
20 gramsCocoa powder
1Egg
280 mlMilk
1 tbspGranulated sugar
10 gramsButter
200 mlHeavy cream (42% fat)
2& 1/2 tablespoons Blueberry jam
50 gramsBlueberries (fresh or frozen)
1Vanilla oil

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Steps

1

Melt the butter in the microwave. and take the blueberries out of the freezer to bring to room temperature. Mix the flour and cocoa powder.
2

In a separate bowl, beat the egg and add the granulated sugar and half the milk, in that order.
3

Add the powdered ingredients from Step 1 and mix well.
4

Add the rest of the milk, melted butter, and vanilla oil. Mix well. Refrigerate and let the batter rest for at least 1 hour.
5

Heat a frying pan and spread just a small amount of oil (not listed). Fill 2/3 of a ladle with the batter and pour into a circular shape into the frying pan. When the edges are cooked, flip over and cook the other side. Remove from pan.
6

Add jam to the heavy cream and whip until soft peaks form.
7

Spread about 1 tablespoon of the cream from Step 6 onto the crepe and scatter about 6 blueberries on top. Place another crepe on top and spread more cream from Step 6, add another 6 blueberries.
8

Repeat these steps in order until all of the crepes are used. Cover with plastic wrap and refrigerate for about 30 minutes.
9

Cut the crepe cake and arrange the remaining blueberries and cream on a plate.