Gateau Aux Crêpes
Crêpes for breakfast are delicious. A lot of crêpes with cream spread in between are even more delicious. But a lot of crêpes with cream and a topping of raspberries and a dark chocolate ganache are unbeatable.
You can create so many different breakfast meals or desserts with a simple egg batter fried in a pan, no matter if you prefer the French, the American, the Russian or the Jewish version of pancakes. This is one of them:
Gateau aux Crêpes
560gm white flour
6 Tabsp sugar
zest of 1 lemon
Whisk eggs with half of the milk and the lemon zest. Sieve over flour, salt, sugar and whisk in quickly until well incorporated and very smooth. Pour in the remaining milk and whisk well until there are no lumps. The batter should be very liquid and smooth.
Let sit for about 1 h.
Heat some vegetable oil in a medium size pan and fry about 20 crêpes on both sides until golden brown.
Let cool completely.
500ml whipping cream
500gm curd cheese
Combine the ingredients for the frosting in a large bowl and beat using a hand mixer until very smooth.
Place one crêpe on a large plate and spread some frosting on top. Arrange another crêpe on top and frost again. Continue until crêpes and frosting are used up completely (or eat the rest...). Do not frost the sides.
Put the cake in the fridge and let cool.
100gm very dark chocolate, in pieces
100ml whipping cream
some raspberries (as much as desired)
grated white chocolate (as much as desired)
Place chocolate and cream in a small sauce pan and melt it on medium heat while continously stiring. Remove from heat as soon as the mixture is completely melted.
Sprinkle the top of the cake with the chocolate ganache (or use a piping bag if you want an even pattern). Arrange the raspberries on top of the cake and sprinkle with grated white chocolate.