Ingredients
Crepes
egg
4pc
sugar
20g
0.70oz
1.34tbsp
flour
250g
8.75oz
1cup
16.75tbsp
vanillin
to taste
milk
200ml
6.60fl oz
0.80cup
13.40tbsp
vegetable oil
50ml
1.65fl oz
3.35tbsp
baking soda
1tsp
vinegar
1tsp
salt
pinch
Pistachio filling
pistachios
100g
3.50oz
0.40cup
6.70tbsp
cream cheese
250g
8.75oz
1cup
16.75tbsp
whipping cream
15ml
0.50fl oz
1tbsp
pistachio paste
50g
1.75oz
3.35tbsp
vanillin
Chocolate & caramel filling
cocoa
2Tbs
caramel
250g
8.75oz
1cup
16.75tbsp
pecans
80g
2.80oz
0.32cup
5.36tbsp
vanillin
Method
Bake the pancakes in a pan with a diameter of 20cm (7.87 inch).
Pistachio crepe cake
- Fry the pistachios in a pan; cool, and chop with a knife (not very finely). Add the pistachios to the dough before baking.
- For the filling, whip the cream cheese, cream, vanillin and pistachio paste until fluffy.
- Cut the pancake circles, coat them with the pistachio filling, and stack on top of each other.
- Put the cake in the fridge overnight.
- Decorated the finished cake with cream, and sprinkled pistachios on top.
Chocolate & caramel crepe cake
- Add the cocoa to the crepe dough before baking.
- Pre-roast the nuts, and chop with a blender.
- Then we make the cream: whip the caramel, vanillin and nuts until smooth.
- After that, coat the finished crepes, and place the cake in the fridge overnight.
- Decorate the cake with the cream, and put pecan halves on top.
