Cocoa crepe cake

Name: Cocoa crepe cake
Ingredients: 6 eggs; 600 ml milk; 100 g butter; 1 vanilla pod; 50 g sugar; 1 g salt; 230 g flour; 20 g cocoa; 250 ml whipping cream; 1/2 vanilla pod; 250 g creamy cottage cheese; 1 tablespoon honey

Dessert - Cocoa crepe cake by Narcisa C. - Recipia

The batter should flow thinly into the pan to make 18 crepes; this cocoa crepe cake has cocoa in the crepes and soft cream between the layers. Cottage cheese and whipped cream make an airy filling with honey and vanilla, and the slices show distinct layers; I prefer the crepes soft, with flexible edges, not browned until they turn hard. Prep: 25 minutes. Cook: 38 minutes. Rest: 20 minutes. Total time: 83 minutes. Servings: 8. About 480 kcal and 15 g protein per serving.

Ingredients

For the crepes

6 eggs
600 ml milk
100 g butter
1 vanilla pod
50 g sugar
1 g salt
230 g flour
20 g cocoa

For the cream

250 ml whipping cream
1/2 vanilla pod
250 g creamy cottage cheese
1 tablespoon honey

Preparation

1. Split the vanilla pod and scrape out the seeds. Put the milk, butter and seeds over low heat for 2 minutes, until the butter melts. 2. Beat the eggs with the sugar on high speed for 5 minutes, then add the salt. 3. Sift the flour and cocoa together. Gradually add them to the eggs, one tablespoon at a time, with the mixer on low speed. 4. Pour in the warm milk and butter mixture in a thin stream, mixing until you have a smooth batter. 5. Cook 18 crepes in a nonstick pan about 20 cm across, over medium heat, for about 2 minutes each, 1 minute per side. Flip them when the edges look dry and the underside has browned spots. 6. Leave the crepes to cool for 20 minutes. 7. Beat the cream with the seeds scraped from the half vanilla pod until it holds its shape. Add the cottage cheese and honey and mix until the cream is smooth. 8. Spread cream on each crepe and stack them one on top of another.

Notes

Cut thin slices and serve with unsweetened coffee, which doesn't overpower the sweet cream. A nonstick pan about 20 cm across helps keep the crepes close in size. The cottage cheese should be well drained; if it seems watery, leave it in a sieve for a little while before mixing. The first crepe can turn out thicker while the pan heats evenly. For crepes without cocoa, replace the 20 g of cocoa with 20 g of flour; the cake will have a simple vanilla flavor. This dish contains gluten, dairy and eggs. The crepes can be made the day before and kept covered in the fridge; the assembled cake keeps there for up to 3 days.