Salted caramel and chocolate crepe cake. 8″ in diameter. 40 kcal/piece or 320 kcal total.
Salted caramel and chocolate crepe cake. 8″ in diameter. 40 kcal/piece or 320 kcal total.
by Beniseed_it
1 Comment
Beniseed_it
Easy to make, big, delicious crepe cake. This time, I made it with salted caramel and chocolate, but it can be customized with syrups and flavorings. My favorite variations are honey + brown sugar (erythritol, of course) and hazelnut + chocolate.
Ingredients
Crepe batter:
1 large egg + 1 egg white (80 + 18 kcal)
3 tbsp oat fiber powder
10 g wheat flour (36)
2/3 tsp baking powder
1/8 tsp xanthan gum (not necessary)
70 g Greek yogurt (41)
2 tbsp erythritol
1 tbsp salted caramel syrup (I used Jordan’s skinny syrups)
70-80 ml of water. The batter should be easy to pour and spread on the pan
Cream:
2 egg whites (37)
10 g gelatine powder. I used 300 bloom gelatine (34)
20 g dry nonfat milk (70)
50 ml water
A pinch of salt
A pinch of cream of tartar (not necessary)
20 ml salted caramel syrup
6 packs aspartame. I used Equal
Chocolate sprinkles: 1 tbsp erythritol
2 g dark cocoa powder. I used Hershey’s (4)
Instructions:
Sift all the dry batter ingredients, and combine with liquid ones. Mix well. I prefer hand mixer, 30 seconds is enough. Let the batter chill for 15 minutes. The batter should be easy to pour and spread on the pan. If it’s too thick, add a bit more water. Cook the crepes over medium heat on a pan. Twirl the pan to spread the batter so your crepes are thin. The batter makes 6 crepes. Once you’re finished, chill your crepes in the freezer. You will need them cold.
Now to the cream. Beat the egg whites with salt and cream of tartar into a firm, stiff foam. In a glass, mix cold water, syrup, gelatine and milk powder. Heat in the microwave for 40 seconds. Beat with the mixer in a separate bowl until thick foam forms. Add egg whites and aspartame, and beat on max speed for another minute. Your cream should be airy, yet stiff and homogenous.
Layer cold crepes with cream and sprinkle the top with cocoa and erythritol mix (I use a shaker). Let the cake chill in the fridge for 20 minutes.
1 Comment
Easy to make, big, delicious crepe cake. This time, I made it with salted caramel and chocolate, but it can be customized with syrups and flavorings. My favorite variations are honey + brown sugar (erythritol, of course) and hazelnut + chocolate.
Ingredients
Crepe batter:
1 large egg + 1 egg white (80 + 18 kcal)
3 tbsp oat fiber powder
10 g wheat flour (36)
2/3 tsp baking powder
1/8 tsp xanthan gum (not necessary)
70 g Greek yogurt (41)
2 tbsp erythritol
1 tbsp salted caramel syrup (I used Jordan’s skinny syrups)
70-80 ml of water. The batter should be easy to pour and spread on the pan
Cream:
2 egg whites (37)
10 g gelatine powder. I used 300 bloom gelatine (34)
20 g dry nonfat milk (70)
50 ml water
A pinch of salt
A pinch of cream of tartar (not necessary)
20 ml salted caramel syrup
6 packs aspartame. I used Equal
Chocolate sprinkles:
1 tbsp erythritol
2 g dark cocoa powder. I used Hershey’s (4)
Instructions:
Sift all the dry batter ingredients, and combine with liquid ones. Mix well. I prefer hand mixer, 30 seconds is enough. Let the batter chill for 15 minutes. The batter should be easy to pour and spread on the pan. If it’s too thick, add a bit more water.
Cook the crepes over medium heat on a pan. Twirl the pan to spread the batter so your crepes are thin. The batter makes 6 crepes.
Once you’re finished, chill your crepes in the freezer. You will need them cold.
Now to the cream. Beat the egg whites with salt and cream of tartar into a firm, stiff foam.
In a glass, mix cold water, syrup, gelatine and milk powder. Heat in the microwave for 40 seconds. Beat with the mixer in a separate bowl until thick foam forms. Add egg whites and aspartame, and beat on max speed for another minute. Your cream should be airy, yet stiff and homogenous.
Layer cold crepes with cream and sprinkle the top with cocoa and erythritol mix (I use a shaker). Let the cake chill in the fridge for 20 minutes.