Ah, the French!And how do they do it – create truly culinary masterpieces from completely ordinary ingredients! And the French crepeville is considered one of the most amazing delicacies. Although, we will not definitely claim that the recipe for this unusual cake was invented by the French. In fact, no one will tell you exactly where the recipe for such an amazing dessert was invented. After all, crepeville is just the French name for a sweet pancake cake: “crepe” is translated from French as “pancake”, and it is prepared in many countries. However, the pancake cake “Crepeville” (exactly like that – with a capital letter) is produced in our domestic confectionery industry as a French dessert. Nevertheless, its recipe is known in Europe and the East. Someone will argue that its roots are originally Russian (pancakes, after all!), and someone will agree that only the French could have invented such a recipe. But, in fact, this is not so important. Whether it's a French cake, an Italian pie or a Russian delicacy, the essence doesn't change because crepeville is very, very tasty. And you can even make it at home! So, let's choose a recipe and make the crepeville pancake cake.
Almost classical fast food
The real recipe for crepeville is probably availablecan only be learned from French chefs. However, with sufficient imagination and skill, it is not difficult to reproduce this masterpiece in the home kitchen. If you try, you will be able to prepare an almost classic crepeville. Ingredients:
- Flour - 200 grams;
- Milk - 1,5 glasses;
- Eggs - 2 pieces;
- Sugar - 3 tablespoons;
- Vegetable oil - 3 tablespoons;
- Baking powder - 1 sachet;
- Water is an incomplete glass;
- Salt is a pinch.
For the cream:
- Condensed milk - 1 pot;
- Butter - 1 packet;
- Walnuts crushed - 150 grams;
- Hazelnut ground - 50 grams;
- Chocolate - 1 tile.
Preparation:Sift flour into a bowl, mix it with baking powder, sugar and salt. Now break eggs into flour and stir. Then gradually add milk, kneading dough of the consistency of liquid sour cream. Add water if necessary, and at the very end pour vegetable oil into the dough. Fry pancakes. The thinner they are, and the more we bake them, the tastier the cake will be. When the pancakes are ready, start whipping the cream. First, lightly whip soft butter, and then, gradually pouring in condensed milk, make a fluffy butter cream, using a mixer or whisk. Assemble the cake, stacking pancakes, spreading them with butter cream and sprinkling alternately with nuts and chocolate. Coat the finished cake on top and on the sides with the rest of the cream and generously sprinkle with nut and chocolate crumbs.
Crepeville with custard
If you don't like buttercream cakes, butIf you want to make a French crepeville, use this recipe. Here we replaced the traditional condensed milk butter cream with orange and chocolate custard. Ingredients:
- 300 grams of flour;
- 4 eggs;
- A pinch of salt;
- A glass of sugar;
- A teaspoon of baking powder;
- Tablespoon vegetable oil;
- 2.5 cups of milk;
- 2 oranges;
- One and a half tablespoons of cocoa powder;
- Tablespoon of butter;
- Half a chocolate bar;
- 2 teaspoons of powdered sugar;
- 50 grams of hazelnut;
- 10 drops of rum essence.
Preparation:Mix a glass of sifted flour with baking powder, a teaspoon of sugar and salt. Pour in an incomplete glass of milk and grind until smooth (without lumps). Then add one yolk and vegetable oil, mix again and pour in another incomplete glass of milk and knead the dough. At the very end, add one whipped egg white. Bake thin pancakes from this dough. There should be about fifteen to twenty of them. Next, prepare the orange custard. Squeeze the juice from the oranges, beat two eggs with half a glass of sugar and mix the eggs with a tablespoon of flour. Pour the juice into a saucepan, let it boil, and then pour in the mixture of flour and eggs. Cook the cream over very low heat, stirring constantly, until thickened. Prepare the chocolate cream. To do this, mix one and a half tablespoons of flour with cocoa powder and half a glass of sugar, and beat one egg with a quarter glass of milk. Boil the remaining milk (three quarters of a glass), pour in the chocolate egg-flour mixture and simmer over low heat for about ten minutes. Grind the cooled cream with butter and rum essence. Level the pancakes at the edges, cutting them to any suitable round shape. Assemble the cake, stacking the pancakes and spreading them with orange custard cream. Coat the top and sides of the cake with chocolate cream. Sprinkle the cake first with chopped nuts, then with chocolate chips, and then with powdered sugar. Let the cake sit in the refrigerator and try it.
Crepeville "Tropical"
The recipe by which this can be preparedpancake cake, as you already understood, is arbitrary. So you want to make a crepeville with tropical fruits – here you go! Pancakes, filling, fruits, a little imagination, and your cake is ready! Let's try it? Ingredients:
- 15-20 pieces of thin crepes;
- Bank of condensed milk;
- A pack of butter;
- 2 bananas;
- 2 kiwi fruit;
- 100 grams of hazelnut;
- Chocolate bar;
- Coconut shaving.
Preparation:We will not give a recipe for tropical crepeville pancakes. Bake the pancakes that you consider the most delicious - unleavened, sour, with milk or kefir. The main thing is that they are thin and fresh. For the butter cream, you need to whip softened butter with condensed milk. If you want, add a little vanilla, rum essence or cognac to the cream - your pancake cake will only benefit from this. And for this version of the Crepeville cake, you need to properly prepare the nuts. Soak the hazelnuts in hot water and peel them. Then blot the peeled nuts with a paper towel and roast in the oven until golden brown. Grind the dried hazelnuts into nut crumbs, peel the bananas and kiwi and cut into circles. Grind the cooled chocolate bar on a grater. Now you can assemble the pancake cake. Stack the pancakes, spreading each layer with cream. After two or three pancake layers, add a layer of kiwi and bananas. Spread the assembled cake with cream and sprinkle its sides and top with nut crumbs. Then bread the sides of the cake with chocolate crumbs, and sprinkle the whole cake with coconut flakes again. Decorate with kiwi slices. Put our tropical pancake cake in the refrigerator for a few hours, and then enjoy the taste of the French dessert.
Crepeville with apples
A very original recipe for French crepeville with completely Russian products – pancakes and apples. However, we will still add some French charm to it. Ingredients:
- 8 pieces of rich pancakes;
- 4 fresh apples;
- Incomplete glass of walnuts;
- 6 tablespoons of sugar;
- 100 grams of butter;
- 2 egg whites;
- 3 teaspoons cinnamon.
Preparation:Bake thin rich pancakes from yeast dough. Wash, peel and remove the hard core from the apples. Cut one apple into thin slices and grate three apples on a coarse grater. Put a tablespoon of butter, grated apples and three tablespoons of sugar in a preheated frying pan. Simmer the apples until all the moisture evaporates for about seven minutes and leave them to cool. Beat the cooled egg whites with one tablespoon of sugar until a stable soft foam forms. Cover the baking sheet with baking paper and grease with butter. Put two pancakes and grease the top pancake with butter. Put a third of the apple filling on it, sprinkle with sugar and cinnamon and put the sliced apple slices (a third). Sprinkle with nuts. Two more pancakes, apple filling, sugar with cinnamon and apples with nuts. And once again exactly the same. We coat the assembled cake on the sides and on top with whipped egg whites, sprinkle with nuts and put the baking tray in a preheated oven. Bake our pancake cake for about twenty-five minutes at 180 degrees.
Crepeville with curd cream
Well, like any other cake, pancakeCrepeville can be made with some unusual cream. And if you like to experiment, then definitely take note of this recipe. Ingredients:
- Ryazhenka - 2 glasses;
- Flour is half a glass;
- Eggs - 2 pieces;
- Drinking soda - half a teaspoon;
- Sugar and salt to taste;
- Vegetable oil.
For the cream:
- Cottage cheese - 300 grams;
- Sour cream - 2 cups;
- Sugar - half a glass;
- Gelatin - 20 grams;
- Bananas - 3 pieces;
- Vanilla sugar - 1 packet.
Preparation:Mix the dough from fermented baked milk, eggs and sifted flour. Add sugar and salt to taste and put in baking soda. Pour about half a glass of vegetable oil into the dough and bake thin pancakes. At the same time, you can soak the gelatin by pouring cold water over it and leaving it to swell: look at the proportions and time on the gelatin package. When the pancakes are ready, start making the curd-banana cream. Whip the sour cream with sugar and vanilla until fluffy, add the curd and gelatin dissolved in a water bath. Whip everything again until smooth and cool for five to ten minutes. The main thing is that the cream does not have time to thicken too much during this time. In the meantime, peel and cut the bananas into circles and assemble the cake. Stack the pancakes, spreading each layer with curd cream and layering with sliced bananas. Cover the top and sides of the cake with cream and sprinkle with chocolate chips. Let the cake sit for a few hours. And if you start enjoying this dessert a day after cooking, it will be especially delicious. Well? Are you tempted? The temptation is, of course, great, and you want to try every recipe. But you have a lot of time, and making a pancake cake, as it turns out, is very simple. So nothing prevents you from making a French crepeville in each of the proposed options. And then you will decide which cake you like best. The main thing is to cook with pleasure. Bon appetit and success in the culinary field! We recommend reading:
