French Crêpe Cake
French Crêpe Cake
By: Heather Wheatley Crêpes are now one of the most famous French desserts, and can be filled with anything. This dessert is crêpes stacked one on top of the other and homemade chocolate sauce in between each layer. It is a classic French dessert and originated in the 1800s, in Brittany, France. Many people look at it as a really thin pancake or a galette, which is really similar to a crêpe. There are many different forms of crêpes as well, such as the crêpes sucrées (sweet crêpes), the Mille crêpe (thousand layer crêpe cake), and the crêpes salées (savory galette). The crêpe I have chosen to make and research it a homemade chocolate Mille crêpe. To make the crêpes for the cake, I began with one and one half cups of flour, three fourths teaspoon of salt, on third cup of granulated sugar (I used the Splenda), six eggs, two cups of whole milk, five tablespoons of melted butter, and one tablespoon of confectioners’ sugar (Splenda). First thing I did was I combined the flour, salt and granulated sugar (Splenda) in a bowl. I then whisked the eggs into the combination of flour, granulated sugar (Splenda), and salt for about three minutes. Then I slowly added the milk and butter to it, still whisking. I whisked until the batter was smooth and then I let the batter sit for twenty minutes. While my batter was sitting, I heated a nonstick skilled to medium-high heat. Once the batter had sat for twenty minutes, I added three tablespoons of batter to the now heated skillet and cooked until the edges and bottom were golden brown, which was about thirty seconds-one minute. Then I flipped the crêpe and cooked the other side until it, too, was golden brown, which took approximately twenty seconds. Once the crêpe was golden brown on both sides, I put it on a plate and covered it with wax paper. I continued to cook the crêpes the exact same way for all seven crêpes. Then, I made a homemade chocolate sauce with one half cup of two percent milk,
By: Heather Wheatley Crêpes are now one of the most famous French desserts, and can be filled with anything. This dessert is crêpes stacked one on top of the other and homemade chocolate sauce in between each layer. It is a classic French dessert and originated in the 1800s, in Brittany, France. Many people look at it as a really thin pancake or a galette, which is really similar to a crêpe. There are many different forms of crêpes as well, such as the crêpes sucrées (sweet crêpes), the Mille crêpe (thousand layer crêpe cake), and the crêpes salées (savory galette). The crêpe I have chosen to make and research it a homemade chocolate Mille crêpe. To make the crêpes for the cake, I began with one and one half cups of flour, three fourths teaspoon of salt, on third cup of granulated sugar (I used the Splenda), six eggs, two cups of whole milk, five tablespoons of melted butter, and one tablespoon of confectioners’ sugar (Splenda). First thing I did was I combined the flour, salt and granulated sugar (Splenda) in a bowl. I then whisked the eggs into the combination of flour, granulated sugar (Splenda), and salt for about three minutes. Then I slowly added the milk and butter to it, still whisking. I whisked until the batter was smooth and then I let the batter sit for twenty minutes. While my batter was sitting, I heated a nonstick skilled to medium-high heat. Once the batter had sat for twenty minutes, I added three tablespoons of batter to the now heated skillet and cooked until the edges and bottom were golden brown, which was about thirty seconds-one minute. Then I flipped the crêpe and cooked the other side until it, too, was golden brown, which took approximately twenty seconds. Once the crêpe was golden brown on both sides, I put it on a plate and covered it with wax paper. I continued to cook the crêpes the exact same way for all seven crêpes. Then, I made a homemade chocolate sauce with one half cup of two percent milk,