WOLL, always creating light and fluffy crepes.
Crepes are something you don’t tend to hear much about being made in the common household! I think it is one of those food items that people have put in the too hard basket; too difficult to achieve! Perhaps it is something you tend to only purchase ready-made when you’re at a fair with a French Food stall?
Is this true for you? If so, I hope to shed some light, and perhaps even inspire you to get out your French beret and create some wonderful crepes at home!
Crepes can be wonderfully versatile; they can be served both in savoury dishes as well as sweet. I have created a dreamy looking Crepe Cake for you in today’s recipe – layers of beautiful crepes sandwiched between luscious layers of chocolate truffle cream, crème Fraiche and bananas. Truly heavenly!
I usually make my crepes in an ordinary 30cm
frying pan. They work out ok, but it is a little difficult to flip the crepes over in a frypan with tall sides. Consequently, I have found a reliable substitute! The WOLL Saphir-Lite 26cm
Crepe Pan! I was given the opportunity to road test the pan recently and I was very keen to do so. I had heard good things from my foodie friends that the new range of German made WOLL Saphir-Lite pans are a dream to work with in the kitchen. I can now confirm that my foodie friends were right!
The WOLL Saphir-Lite pans are made with cast aluminium cookware with a sapphire reinforced cooking surface and revolutionary squeeze cast technology. I was so surprised at how light in weight it was to hold and handle; this is useful when making crepes where lifting the pan to swirl the crepe mixture around to form an even round disc is essential.
I particularly loved the design of the
WOLL Crepe Pan; with a 6mm thick cast thermal bottom and abrasion-resistant sapphire hard-base coating, the cookware boasts outstanding non-stick properties and perfect heat distribution. Such fantastic engineering. My crepes did not stick to the pan and cooked evenly within a minute. I had completely cooked all 8 crepes within 15 minutes.
In addition, the specially calculated rim is seamlessly shaped for easy pouring and/or to assist in flipping your crepes.
Furthermore, I did a little reading on this pan and discovered that it is made with the environment and us humans in mind. This German state of the art technology sees the WOLL pans made from low CO2 production, and free from PFOA. I love that. I also read that the WOLL pans obtain a high heat resistance to 450°c which signifies that your surface will never warp, bubble or blister. I love that too!
Ultimately, this pan is fantastic for cooking crepes, but can be additional versatile in generating fluffy pancakes, omelettes and so much more when there is the requirement an excellent pan to aid in flipping and even cooking!
Shop the entire Woll Cookware range here.
Chocolate-Truffle & Banana Crepe Cake
Ingredients List:
For Crepes:
- 30g Butter
- 395ml Milk, full-cream
- Pinch of sea salt, fine
- 150g Plain flour
- 2 eggs
For Chocolate-Truffle Cream
- 600ml Pouring Cream
- 450g Dark Chocolate (68-70% cocoa solids), melted
- 4 Egg Yolks
- 2 tblsp Castor Sugar
- 1 tblsp Marsala Liqueur
For the Crème Fraiche Cream
- 600g Crème Fraiche
- 50g Pure Icing Sugar, sieve
- 50ml Marsala
- 5g Vanilla Bean Paste
Toppings:
Instructions:
Method for crepes:
Warm butter, salt and milk in a small pot over medium heat until butter has melted. Set aside to cool a little.
Place flour in a large bowl and make a well in the flour. Add egg yolks into the well of the flour and begin to work in the flour with a fork. Add warm milk mixture to the bowl of flour and egg yolks, whisking until smooth.
Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.
Heat your WOLL Crepe Pan on medium heat. Wipe pan with a piece of buttered paper towel. Lift the pan from the heat, then ladle in the crepe batter and swirl to spread it close to the edges of the pan. Set the pan back onto the heat and allow to cook for 1 minute. Then, lift the outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula to turn over to cook the other side.
When cooked, transfer to a plate and set aside. Repeat process.
Batter makes about 7-8 thin crepes
Method for Chocolate Truffle Cream:
Bring cream to the simmer in a saucepan over medium-high heat. Remove from heat add chocolate and stand for 5 minutes, then stir until smooth.
Whisk by hand the yolks, castor sugar and marsala in a bowl placed over a saucepan of simmering water until thick and pale (about 2-3 minutes). Then transfer to an electric mixer, add chocolate mixture and whisk until thick and cooled to room temperature (about 6-8 minutes). Refrigerate for 2 to 3 hours, but ensure to whisk occasionally, until mixture is a thick spreadable consistency. The Chocolate Truffle cream can be made ahead of time.
Method for the Crème Fraiche Cream:
In an electric mixing bowl (or by hand), whisk crème Fraiche, icing sugar, marsala & vanilla bean paste to firm peaks. Set aside until ready to assemble (or refrigerate till ready to assemble).
To assemble Chocolate Truffle Crepe Cake:
Place a crepe on a serving plate and spread with a little chocolate truffle cream, then spread with a little crème Fraiche. Place thin slices of banana around the top. Repeat this process until you have 7 layers.
To finish – spread a top layer of Chocolate truffle and dollop a few spoonsful of crème Fraiche. Sit half a strawberry on top of the crème Fraiche. Voila`!
Buon Appetito!
