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Continue the whole crepe theme: cocoa& banana infused crepe cake

I've been making crepe cakes in a row for three weeks! That sounds ridiculous even to myself, but I just like to keep practicing one recipe until I finally feel happy about it. As a result, I never get the have the 'beliked' cakes often. Now, after my crepe cake battle, I did learn some tricks, especially about how to have really thin crepes. Let's have some troubleshooting, shall we?

For those who are not familiar with crepe cakes, or care only about how they taste but never bother to know how they're made, crepe cakes are assembled by layers of crepes, filled with cream in between. To make a crepe cake, you make the crepes individually, let them cool, and layer them to compose the cake with the cream as 'glue'. The whole process is nothing fancy, just get your 'bricks and cement' ready and be a good builder! What is tricky are the quality of your materials, in other words, to get your crepes as thin as possible. There are professional crepe pans for sale online- believe me, I've been wanting to get my hands for them for ages! But it just seems unwise to spend 40 bucks and stock a really heavy pan which I will seldom use at home. (Plus, in my wishlist, there are also food- graded lye to make bagel, rose water for macaroons and a KitchenAid stand mixer et al... it just never ends...). So I just need to work the best with my pan. What I find useful is actually is to play with the temperature: when adding the batter to the pan, try not get the pan to be too hot so that you have time the really let the batter spread; after the batter spread to form thin layer, turn to high heat and let it solidify fast and avoid sticking to the pan. I guess what makes sense is 'practice makes perfect', so just keep making them!

I really like the combination of chocolate& banana, so I made chocolate crepes (replacing some of the flour of regular crepe recipe with cocoa powder) and made banana infused cream filling. The cream is not mere whipped cream, but called diplomat cream, a mixture of pastry cream and whipped cream. Pastry cream is not as fluffy as whipped cream so that it helps to hold the cake. The combination actually reminds me of my childhood favorite- dipping banana with nutella (yum, yum). There you have it, my favorite version of crepe cake. I also tried the combination of green tea with vanilla and of chocolate and caramel, but I think this one is by far the best.




Somehow, today's blog is SO technical and with no random chatting. I guess it is because I do want to share some of my crepe cake experience here, but also- trying to post this late at night, lost my chatting-in-English ability already lol... GOOD NIGHT!

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