SWEET TREATS: CHOCOLATE CREPE CAKE

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Recently I have become a great fan of pancakes and crepes. When I was a child we would always make sweet crepes for Fridays or as Saturday snack. My mum never liked making them as it takes ages. So I was usually the lucky one to spent at least an hour watching golden crepes and perfecting my ‘flipping’ technique. But somehow I enjoyed it, and it has it’s perks of eating hot pancakes when no-one is watching. After all I love a fresh hot crepe on it’s own.

So this year on Pancake day I decided to make a chocolate crepe cake. There are so many ways on how to make them thought. But I settled for a simple recipe from my mum. Because obviously she knows best! Chocolate make it really hard to guess if the pancake is cooked and when it starts to burn. So it took me about 5 pancakes to figure out when I need to turn and not to leave the second side on for too long.

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Chocolate Crepe Cake
(serves 6-80)
Ingredients
1 l milk
440 g plain flour
4 eggs
50 g cocoa powder

700 ml whipped cream
70 g raspberry jam
150 g dark chocolate
150 ml double cream

Sieve the flour and cocoa to break all the lumps and them mix well with milk and eggs. Leave the batter to stand ideally for an hour or 2 in the fridge. Heat up a small frying pan with a few drops of oil. Pour one ladle of batter and spread evenly over the surface of the pan. Turn the crepe over once the edges are coming away from the pan. Each pancake takes about 2 minutes to take but be careful not to burn as batter is dark already. Leave each pancake to cool before putting on top of each other so that you don’t trap too much moisture between them. Once all pancakes are done you are ready to whip the cream.

Spread the cream over each pancake and spread jam after every 5 pancakes. Once all pancakes are stacked up, spread the rest of the cream over the sides. Place a plate on top and leave in a fridge for a few hours or overnight.

For chocolate ganache, bring double cream to boil and then pour over dark chocolate. Leave it to melt and mix well together to dissolve all the lump. Spread the chocolate over the cake and leave to set for about an hour.

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by Maria
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Sweet Treats: Scotch Pancakes with Pomegranate

Recently I was not able to bake or cook as I had my laser eye surgery. So looking into the hot oven was definitely not an option. And even though reading seems to be a bit of a challenge, my vision is slowly coming back and improving.

However having all this time off work also allowed me to have a more relaxing breakfast once everybody has left. I am a huge fan of fry up and that is probably my ideal weekend treat. This time I didn’t feel like heavy fried bacon and sausages. I was craving something warm but this time I was thinking of a sweet breakfast. Quick look on the internet and there they were pancakes! There is hundreds ways of how to have your pancakes but I decided to make Scotch ones with lots of delicious pomegranate and a bit of dark chocolate.

I must admit that I always loved making crepes and having them with cream and fruits was my absolute signature dessert, when I was a teenager. But having thick and fluffy scotch pancakes for a breakfast is another perfect of spoiling myself and a few other lucky ones.

Scotch Pancakes with Pomegranate

100 g plain flour
50 g caster sugar
splash of milk
1 egg

Sift the flour with sugar. Add beaten egg and mix well together with a whisk. At this stage, your mixture will be lumpy and floury. Slowly add milk allowing the batter to become thick and more liquid (similar to thickness of usual double cream).

Grease the frying pan with oil, only a drop or so is enough. Heat the pan with until it is hot. Then pour the first ladle of batter. Pancakes are usually ready to be turned when bubbles develop on the surface. Cook each side for about 2 minutes until golden.

Once all pancakes are done, spread yoghurt over the pancakes and stack as many as you like on top of each other. Pour more yoghurt and sprinkle with pomegranate seeds. Top with shavings of dark chocolate or honey.

by Maria