Chocolate crêpe cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put flour, cocoa, salt and 2 tablespoons of sugar in a bowl. Stir in milk and eggs. Let the dough swell for about 30 minutes. In the meantime, melt 3 tablespoons of sugar in a pan at low temperature. When lightly browned, remove the pan from the heat. Brush aluminium foil with oil. Dip a fork into the caramel and draw a grid over the aluminium foil, let it cool down. Deglaze the caramel in the pan with 1/4 litre water and pear brandy, bring to the boil. Clean and wash the pears, cut them into slices, add them to the caramel sauce and let them cool down. Grease a pan (16 cm Ø) with oil, heat it up and put about 1/2 ladle of batter into each pan and spread it out so that the bottom is evenly covered. Bake for about 3 minutes, turning once. Process the rest of the dough in the same way. Results in approx. 25 pieces. Warm up the quince jelly. Spread the jelly thinly on the crépes and stack them on top of each other. Beat the egg white and lemon juice until stiff. Sprinkle in the remaining sugar. Spread the meringue mixture on the crépe tower and grill in the oven on the lowest shelf for 2-3 minutes. Cut the crépetorte into 8 pieces. Arrange one piece each with pear wedges and caramel sauce. Garnish with the caramel grid carefully removed from the aluminium foil

2. 2

   / 460 calorie (8 people)

3. 3

   Tip: Bake crépes the day before!