10 Layer Crêpe Cake
Delicious stack of crepes with a velvety hazelnut and chocolate cream.
Ingredients:
400g (2 sachets) Lamb Brand Luxury Crêpe Mix
480ml Milk (for crepe mix)
72g (1 sachet) Lamb Brand Topping Mix
144ml Cold Milk (for Topping Mix)
150g Dark Chocolate (melted)
100g Mighty Peanuts Roasted Hazelnuts ( crushed)
5g Lamb Brand Cocoa Powder
Some butter for frying.
Method:
Prepare the crepes by following the instructions on the packet. Simply add milk and whisk. You can easily make around 16, depending on the size you go for.
Let them cool off.
In the meantime, melt the chocolate in its packet in hot water, and crush the roasted hazelnuts.
Whip up the topping mix until it starts to thicken.
Fold in the melted chocolate and the hazelnuts and gently combine.
Let it rest in the fridge for about an hour until it hardens a little.
To combine, cut the pancakes with a big cookie cutter or a plate and a knife. This will make them look neater.
Stack the crepes on top of each other with chocolate cream in between.
Cover and let it rest in the fridge for a couple of hours.
Remove the excess chocolate from the sides, dust chocolate powder on top and it’s ready to cut and serve.
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