Love pancakes? Take your obsession to the next level by turning the batter into a show stopping crepe cake.
This crepe cake, by our baking queen Victoria Threader, takes about 50 mins to make and will feed about 6-8 people.
For the pancakes:
- 220g plain flour
- 400ml semi skimmed milk
- 100ml water
- ¼tspn salt
- 4 medium eggs
- 30g melted butter
For the ganache:
- 200g dark 50% chocolate
- 150ml double cream
- 200g fresh raspberries
- Fresh mint to decorate
Melt the butter in the microwave in 10 second blasts. Put the rest of the ingredients to a large mixing bowl, adding 1 tablespoon of melted butter and keep the rest to grease the pan. Whisk until smooth.
Grease the pan, with the melted butter, using a silicone brush if you have one, and cook the pancakes. You don’t have to grease the pan each time, just every 3rd pancake.
Weigh the cream and heat gently on the hob until just to boiling point.
Finely chop the chocolate with a sharp knife.
Add the hot cream to the chopped chocolate.
Stir the chocolate gently, so you don’t make too many bubbles, until it’s smooth and shiny.
Blend the raspberries, keeping some whole to decorate the cake.
Add half of the ganache to the raspberries and mix until smooth. If the ganache has set slightly, just melt it for a few seconds in the microwave.
Spread the raspberry ganache onto the pancakes and build the cake, making sure there’s ganache on every layer.
Pour the chocolate ganache on the top of the cake, teasing it over the edge with the palette knife. Add the whole raspberries.
Cut a slice from the cake and serve decorated with raspberries and mint.