Tiramisu Crepe Cake
by:
Pancake recipe source from Martha Stewart
ingredients
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serves: 8-10
1 3/4 cups all-purpose flour
1/2 teaspoon coarse salt
2 cups whole milk, room temperature, plus more if needed
3 large eggs, room temperature
2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet
Tiramisu Syrup:
50 mls water
50 mls milk
30 mls baileys ( Irish cream )
15 mls rum
1 tbsp chocolate(chopped)
Tiramisu Cream:
400 gm cream cheese tiramisu powder
230 gm cool whip
200 mls water
30 mls baileys Irish cream
10 mls rum
Servings Per Recipe: 8
Amount per Serving
Calories: 577
- Total Fat: 42.8 g
- Saturated Fat: 25 g
- Trans Fat: 0.3 g
- Cholesterol: 195.7 mg
- Sodium: 451.6 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 1.1 g
- Sugars: 7.9 g
- Protein: 13.8 g
preparation
1. Directions
2. Sift flour and salt into a large bowl.
3. Whisk together milk and eggs in a medium bowl.
4. Pour milk mixture into flour mixture, whisking to combine.
5. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
6. Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter.
7. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
8. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.)
9. Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.)
10. Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes).
11. Tiramisu cream Method
12. Mix tiramisu powder with water,rum,baileys and mix well.
13. Beat cool whip until slightly thicken, add in the tiramisu mixture and beat
14. Until smooth in high speed,about 5 mins.
15. Place 1 sheet of crepe in the 8" cake pan lined with aluminum tin foil or a removable base cake pan, brush with syrup, sieve 1/2 tsp cocoa powder.
16. Spread a thin layer of tiramisu cream on the crepe, about 2.5 tbsp heap.
17. Put another piece of crepe on top, press slightly. Brush with syrup again, sieve 1/2 tsp cocoa powder, spread tiramisu cream, place another piece of crepe. Repeat process until finish the 12 pieces of crepe.
18. Cover with cling wrap and chill in fridge for 8 hours. Can keep the balance cream cheese in the fridge and coat the side of the crepe cake.
19. Remove tiramisu from cake pan, sieve 1tsp of cocoa powder on top of the crepe cake and decorated as desire.
20. Dip the knife in hot water, dry with a towel and cut the crepe cake to get a nice clean cut.
21. Serve immediately and enjoy with a cup of cuppa.
22. Tiramisu syrup:
23. In Mix the water, milk and chocolate and cook low heat until chocolate melted.
24. In Keep aside to cool and add the rum and baileys, mix well Chill in fridge for later used.
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