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Dans la lune

July 29, 2020

Oreo Mille Crepe Cake

Oreo Mille Crepe Cake

Print this recipe
Serving Size
18 cm whole cake
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Oreo Mille Crepe Cake

Ingredients

For the crepe :

  • 2 eggs
  • 30g sugar
  • 1/8 tsp fine salt
  • 100g plain flour/cake flour (T45) - sifted
  • 15g black cocoa powder - sifted
  • 400ml whole milk
  • 30g unsalted butter - melted

For the filling cream

  • 400ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 60g white sugar
  • 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
  • 9 oreo cookies

Instructions

  • 1. Remove the cream layer inside the oreo cookies, and crush oreos in a blender or food processor until you have fine crumbs. Set aside.
  • 2. In a bowl whisk together eggs, sugar and salt using a egg wishk. Pour the milk into the egg mixture slowly, gradually and mix well.
  • 3. Add the sifted flour and black cocoa powder and mix well until the batter is integrated.
  • 4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.
  • Cooking the crepes :
  • 5. Heat about 20 cm non-stick pan on medium heat. Once the pan is hot, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly. Once the batter is dry and the edges start to dry, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Repeat the same until the batter finished.
  • 6. Once cooled completely, use a 18 cm round plate or cake bottom as a guide and cut off crepe in excess.

Putting it all together :

  • 7. Whip chilled Whipping Cream (400ml) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is reaching soft peak.
  • 8. Now spread a good amount of cream evenly over one crepe. Cover with another crepe and repeat until all have been used. Finally cover the cake with cream (sides too).
  • 9. Sprinkle oreo powder over the top and sides. Let chill in the fridge for a few hours until it has set.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Chilled Desserts, Chocolate, Cooking, Cooking Recipe, Sweet cooking

June 30, 2018

Easy Japanese Crepe

Easy Japanese Crepe

Print this recipe
Persons
15
Prep Time
15 minutes
Cook Time
15 minutes
Wait Time
15 minutes
Total Time
30 minutes
Easy Japanese Crepe

Ingredients

- Ingredient A -

  • 220g all purpose flour (or 220g / T55) - sifted
  • 40 to 50g white sugar
  • dash of salt
  • 2 eggs - beaten
  • 650g milk
  • 16g melted butter
  • 2 tbsp heavy cream

For the filling idea

  • Chocolate, heavy cream, banana, strawberry, just sugar etc...

Instructions

  • 1. In a bowl, add all ingredients A (flour, sugar and salt) and mix with a whisk. Set aside.
  • 2. In an another bowl, add egg and beat, using a whisk. Pour the milk gradually and mix until well combined.
  • 3. Sift the flour mix into milk mixture in a few times, stirring constantly to avoid clumping until smooth. Strain the crepe mixture once or twice.
  • 4. In a small cup add butter and heavy cream and microwave to melt the butter completely. (about 20sec at 600w) Add 2 to 3 tbsp crepe batter into the melted butter and mix. Pour the butter mixture into the crepe batter and mix well. Let it sit at least 1 hour at room temperature.
  • 5. Heat a crepe pan over medium-high heat until hot. Grease the pan lightly with oil.
  • 6. Pour a ladle of batter into the pan, and immediately tilt the pan until the batter covers all its surface.
  • 7. Cook the crepe for about 1min until its underside is nicely brown, then use a crepe spatula (or a thin spatula) to flip it over. Cook the other side for just under a minute until nicely brown. Repeat with the remaining batter.
  • Serve with your favorite toppings : whipped cream, fresh fruits, jams, nutella, chocolate or simply butter & sugar.
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Japanese, Sweet cooking

April 27, 2018

Crepe v2.0

Crepe v2.0

Print this recipe
Persons
5
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Crepe v2.0

Ingredients

- Ingredient A -

  • 2 tbsp buckwheat flour
  • 1 tbsp whole milk powder (option)
  • 50 to 60g white sugar
  • 100g water
  • 2 egg
  • dash of salt
  • 1 tsp vanilla extract
  • 240g plain flour or cake flour (T45) - sifted
  • 560ml semi-skimmed milk (or 280ml whole milk and 280ml water) - at room temperature
  • 1 tbsp heavy cream
  • 30g butter - melted

Instructions

  • 1. In a bowl, add all the ingredient "A" and mix well until smooth.
  • 2. Add the sifted flour. Mix well.
  • 3. Then gradually add the milk. Mix well.
  • 4. Add heavy cream, melted butter and mix until smooth.
  • 5. Strain it through a metal strainer, to ensure there are no lumps in the batter. Cover and let the crepe batter rest in a place at room temperature during about 1 hour.
  • 6. Spray a crepe frying pan with oil. Heat over medium heat.
  • 7. Pour the batter onto it, quickly tilt pan in all directions so that the batter covers pan with a thin film evenly. Cook the crepe until the bottom side is light brown. Loosen with a spatula, flip and cook the other side!
  • Serve with sugar, nutella, jam or cream!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Food Yummy, Sweet cooking

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