Crepe Cake with Persimmon and Almonds
Baking and Desserts | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Crepe cake is something that people inevitably turn to at the end of the Pancake Week. If you have a stack of crepes, why not layer them with some filling and cut them like a cake? This recipe uses mascarpone, honey, and blended persimmon. Recipe by John Smith, chef at The American Bistro.
Ingredients
- Wheat Flour - 8.8 oz
- Milk - 23 fl oz
- Farm fresh eggs - 2 pieces
- Vegetable Oil - 5 fl oz
- Sugar - 0.7 oz
- Salt - 0.2 oz
- Persimmon - 17.6 oz
- Mascarpone Cheese Unagrande - 10.6 oz
- Honey - 3.5 oz
- Strawberry - 4.2 oz
- Chopped almonds - 2.8 oz
- Pistachios - 1.4 oz
Step by Step guide
Step 1
First, make the crepes. Combine the flour, milk, eggs, vegetable oil, salt, and sugar, and mix well. Once there are no lumps, strain the batter through a sieve.
Step 2
Cook thin crepes in a hot skillet. You should get about 10 crepes.
Step 3
Peel 250 grams of persimmon and blend it in a blender until smooth.
Step 4
Combine the persimmon with mascarpone cheese and honey. Whisk the mixture until smooth.
Step 5
Spread the cream on each crepe. Assemble the cake. Serve with fresh persimmon and strawberries on the side. Garnish with pistachios and almonds.
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