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the title of the recipe is How to turn crepes into amazing desserts
recipe information How to turn crepes into amazing desserts , in section Worldwide RecipesTiramisu Crepe Cake:
Ingredients: For The Crepes: 8 Eggs 850ml Milk 125ml Strong coffee 125g Melted butter 50g Sugar 2 Tbsp Amaretto 1 Tsp Vanilla Extract 300g Flour For The Cream Filling: 350ml Cream 225g Cream Cheese 250ml Condensed Milk 225g Softened Butter 1 Tsp Vanilla Extract 1 Tbsp Amaretto Cocoa Powder, for dusting. Instructions: Add all ingredients for the crepe mix into a mixing bowl and mix until you have a smooth batter. Heat a 21cm crepe pan and then cook all of the mix, this will take a while. Cook on one side for 2 minutes or until the crepe begins to bubble then flip over and cook for a further 30-60 seconds. Add all of the cream filling ingredients in to a mixing bowl and whisk on medium until they become a smooth fluffy cream. Line a 21cm spring form pan with parchment paper. Build! Begin with a crepe on the bottom then a layer of cream filling spread, then a sprinkling of cocoa powder. Continue until the pan full with the final layer being a crepe with no topping. Cover with cling film and refrigerate overnight. When ready to server, remove the cake and flip, dust with lots more cocoa before slicing.
Ingredients: For the crepes: 2 large eggs; ¼ cup sugar; 1 cup flour; 3 tbsp cocoa powder; 1 ½ cup milk; 3 tbsp butter, melted. For the filling: 250 full-fat cream; 3 tbsp sugar.
Instructions Beat cream and sugar until light and whipped. Set in the fridge while making crepes. To make crepes whisk together cocoa powder and flour with a pinch of salt. Separately beat milk, butter, eggs and sugar together. Whisk wet and dry ingredients until smooth batter forms. Pour one ladle of batter on a preheated pan and cook on both sides. Leave crepes to cool down, then cover each with a layer of cream and roll together as shown on the video. Put crepe roll in a fridge for 3 hours. Before serving cut excess from both sides and sprinkle the roll with cocoa powder.
INGREDIENTS 2 cups flour ¼ cup unsalted butter, melted 3 tbsp granulated sugar 3 eggs 3 cups whole milk FILLING 8 oz cream cheese 3 tbsp sugar ⅓ cup heavy cream 1 cup strawberry, thinly sliced
METHOD Mix the flour, butter, sugar, and eggs until combined. Add milk and mix. Rest the batter in the fridge for 30 minutes. For the filling: beat the cream cheese with sugar. Add the heavy cream and mix. Cook the crepes in a nonstick pan. Let the crepes cool. Stack the crepes on top of each other, then cut in half. Spread the cream cheese mixture on the two strips. Put sliced strawberries on one of the strips. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes. Refrigerate for 15-30 minutes.
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