I first learned about this dessert from A Whiff of Lemongrass blog. This dessert made it to my list of hip desserts. I came up with my own version of chocolate cream and adapted Dave Lieberman’s recipe for the crepe.
After a couple of attempts, I was able to produce the 12 lacy crepes layered with clouds of whipped light pastry chocolate cream. To achieve the desired height of about 20 crepes, I carefully cut the stack of crepes into 2 halves and stacked up the halves. My first attempt was not too successful because I did not wait for the crepe to cool down before I spread the chocolate cream. The cream was not firm enough causing the crepe to slide around when we were eating the cake. Subsequent attempt was a success because I let the crepe cool down before I applied the chocolate cream between the layers. Also, the crepes were thin enough that when we cut through with a fork, it wasn’t an impediment.
- 3/4 cup flour
- 1 tsp salt
- 1 cup milk
- 2 eggs
- 2 tbsp sugar
- 1 tbsp melted butter (I substituted with olive oil)
- 1/2 tsp vanilla extract
I used a blender to blend all of the ingredients for crepe. You can certainly use a fork to beat the ingredients if you do not have a blender. Make sure you break up all the flour lumps. If you are not sure, you can strain the batter before making your crepe.
To make the crepe, I used a non stick pan. (No oil was used on the pan.) I pour a little batter on the heated pan and swirl the pan around to make a circle. When the sides begin to brown, carefully, flip the crepe over. My first few crepes were not perfect circles. That’s OK. After I stacked up the crepes, the imperfections were hardly visible. My last crepe was too small to stack, but my daughter happily ate it.
Whipped light pastry Chocolate Cream
- 200 ml heavy whipping cream
- 80 gm chocolate shaved from a bar of dark chocolate
- about 1 tbsp sugar
Melt the chocolate shavings in a double broiler. If you don’t have a double broiler, use a smaller pot and a stainless steel mixing bowl at the top, as shown in the picture grid above. While the chocolate is melting, in a different mixing bowl, whip the heavy whipping cream with sugar. The amount of sugar can be adjusted according to your personal preference. When the chocolate is melted, slowly mix into the whipped cream and mix thoroughly.
edited July 11, 2010: Note – I just tried making crepes using a stainless steel pan and it was a success. Thought that I add this additional information for people who don’t have non-stick pan or who has concerns about using non-stick pans.