250 g all purpose flou
15 g black cocoa powder
4 eggs
50 g caster sugar
1/2 tsp liquid red colouring
500 ml milk
60 g salted butter,melted
CREAM CHEESE FILLING;
500 g cream cheese
100 g icing sugar
450 ml whipping cream
1 tsp vanilla
METHOD;
1. In a large bowl,sieve together flour and cocoa and set aside.
2. In another large bowl,add eggs,vanilla,sugar and red colouring and mix till well combined.
Stir in milk and melted butter.
3. Add in the egg mixture little by little into the flour.Mix well until smooth and no lumps are seen.
4. Grease the non-stick pan 24 cm with little butter and use napkin to absorb the excess oil.
5. Pour 1/3 cup of batter in the middle of the pan and move the pan in a circular motion to make
round crepe.After a few minutes,flip over to the other side.Take out and put on plate when done.
6. Repeat no.5 until all the batter are finished.Cool the crepes.
FILLING;
1. In a chilled bowl,beat the cream cheese and vanilla until it turned creamy.
2. Sieve in the icing sugar and mix until well combined.
3. In another chilled bowl,whip the whipping cream until soft peak formed.Add in the whipped cream to
the cream cheese mix and mix until well-combined.
ASSEMBLING THE CREPE CAKE;
Take a plate.Put the first layer of crepe onto the plate.Spread a spoonful or more of the filling on top
of the crepe.Top with another layer and spread the filling again and go on repeating the layers and
spreading the cream cheese filling till all are finished.The leftover cream cheese can be used to spread on top of the crepe cake.Do some flowers piping for the cake.
Refrigerate the cake.
