A recipe where you can admire both the appearance and taste of the cream between the cocoa crepes; Black & White Cream Filled Crepe!
Black & White Cream Filled Crepe
A recipe where you can admire both the appearance and taste of the cream between the cocoa crepes; Black & White Cream Filled Crepe!
The most crucial point of this recipe is the cream harmony that appears between the crepes when you slice it. As you can see from the image, this recipe appeals not only to the palate but also to the eyes. In addition, the cream is a rich cream that uses original mascarpone cheese and is blended with whipped cream, rather than a simple one.
14 crepes were used to prepare it. In this way, we can say that it is the softest cake you have ever seen in your life. It is a recipe that not only adults but also children will love to eat.
The Cutest Form for Kids
The recipe is also amazing for children with this form. But we can share a few tricks to make it more appealing. You can squeeze whipped cream on each slice and create cute faces with fruits on it. You can make eyes from grapes, ears from tangerines, lips from bananas or hair from pomegranates. While it is pleasant to eat with such a taste, it will also be appetizing with its appearance.
Serving Suggestions
-You can serve it by melting chocolate and adding your favorite fruits on it.
Black & White Cream Filled Crepe Ingredients
Instructions
Sift the flour and cocoa with the help of a strainer. You can ensure that the mixture is homogenized as you will prevent clumping when you sift. Add a pinch of salt and sugar to the flour and cocoa. Stir with a whisk to mix evenly. Crack 3 eggs on it and mix it again with the help of a whisk.
Pour the hot milk slowly so that the dough does not clump. After pouring some butter, mix and then add milk again and continue mixing. Again add milk and mix well, then add boiling water and continue mixing. Add liquid honey and mix. Set aside for 20 minutes for the dough to rest. Finally, add vegetable oil to it.
Before first use, grease the pan with vegetable oil. Take a ladle of the dough and spread it well in the pan. Flip and cook both sides like regular crepes. You will get approximately 14 pancakes from the dough.
In a bowl, add cream cheese and half of the powdered sugar. Add the high-fat sour cream and beat with the help of a mixer. While this cream is waiting to one side, we will prepare the whipped cream.
For this, pour the remaining powdered sugar over the cream in another bowl. Beat with a mixer. Mix the two mixtures you have prepared, whipped cream and mascarpone with a mixer for better mixing. Add liquid honey to the mixture and whisk again.
Spread the cream mixture you prepared on each crepe. Fold the crepe in half, then in half once again in the image. Repeat the same process for the other crepes.
Warm the rest of the cream and pour it over the pancakes. In this way, you will lubricate each crepe with cream. Roll each crepe as in the picture, each overlapping. You will get a giant roll from the combination of all the pancakes.
Wrap it with cling film and secure it with a ring. Put it in the refrigerator before freezing. Garnish with powdered sugar before serving. Slice it. When you slice it, you will witness the color harmony of cream fillings and crepes.
Ingredients
Directions
Sift the flour and cocoa with the help of a strainer. You can ensure that the mixture is homogenized as you will prevent clumping when you sift. Add a pinch of salt and sugar to the flour and cocoa. Stir with a whisk to mix evenly. Crack 3 eggs on it and mix it again with the help of a whisk.
Pour the hot milk slowly so that the dough does not clump. After pouring some butter, mix and then add milk again and continue mixing. Again add milk and mix well, then add boiling water and continue mixing. Add liquid honey and mix. Set aside for 20 minutes for the dough to rest. Finally, add vegetable oil to it.
Before first use, grease the pan with vegetable oil. Take a ladle of the dough and spread it well in the pan. Flip and cook both sides like regular crepes. You will get approximately 14 pancakes from the dough.
In a bowl, add cream cheese and half of the powdered sugar. Add the high-fat sour cream and beat with the help of a mixer. While this cream is waiting to one side, we will prepare the whipped cream.
For this, pour the remaining powdered sugar over the cream in another bowl. Beat with a mixer. Mix the two mixtures you have prepared, whipped cream and mascarpone with a mixer for better mixing. Add liquid honey to the mixture and whisk again.
Spread the cream mixture you prepared on each crepe. Fold the crepe in half, then in half once again in the image. Repeat the same process for the other crepes.
Warm the rest of the cream and pour it over the pancakes. In this way, you will lubricate each crepe with cream. Roll each crepe as in the picture, each overlapping. You will get a giant roll from the combination of all the pancakes.
Wrap it with cling film and secure it with a ring. Put it in the refrigerator before freezing. Garnish with powdered sugar before serving. Slice it. When you slice it, you will witness the color harmony of cream fillings and crepes.