Crepe Cake

My friend and I discovered this pastry  while we were having coffee and dessert in Starbucks in Rustan's Makati.  My friend found it so yummy.  I am not sure if it is still included in their menu as of todate.

Here is my version.

The recipe does not require an oven nor a mixer.

This is best served cold.

*** I used a crepe pan but you can substitute a teflon or non stick pan the size around 7 inches.

1 1/2 cups sifted all-purpose flour

3 teaspoons sugar

1/2 teaspoon baking powder

4 whole eggs

1 cup fresh milk

1 cup water

1/2 teaspoon vanilla

2 tablespoons melted butter

1/2 cup vegetable oil

Mix all ingredients in a blender or in a bowl with a wire whisk. Strain to remove lumps. Pour a little, approximately 1/4 cup of the batter into a slightly greased non-stick teflon pan. Swirl the batter on the pan to cover the whole bottom

Cook until the bottom of the crepe when you take a peek has golden brown blotches before you flip it over and cook the other side.

Makes approximately 14 (7 inch crepes).  

Custard Cream

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool.

***alternate the crepe and custard, beginning and ending with a crepe

Ganache

1 cup heavy cream

1 1/4 cups semi-sweet chocolate or bittersweet chocolate, chopped

Put chocolate into a  bowl; set aside. Heat cream in a medium saucepan until just simmering. Remove from fire. Pour over chocolate. Let stand 15 minutes; whisk until smooth. Let cool completely.

Pour over the cake.