1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
2 tbsp sugar
3 tbsp NOMU Cocoa Powder, sifted
3 Tbsp (45g) unsalted butter, melted
350ml milk
2 large eggs
Dark chocolate ganache:
100g NOMU Organic Dark Baking Chocolate, finely chopped
80g cream
Chantilly cream filling:
1 1/2 cups whipping cream (see Tips)
3 tbsp icing sugar, sifted
1/2 tsp NOMU Vanilla Essence
For the crepes, place the dry mix into a large mixing bowl and add the sugar and sifted cocoa powder. Whisk together the melted butter, milk and eggs in a jug, then gradually whisk into the dry mix to form a smooth batter. At this point, you can cover and chill the batter until you need it.
To cook the crepes, heat a small 20cm non-stick frying pan over medium heat and grease lightly with a small knob of butter. Once the butter has melted and the pan is hot, pour about 2-3 tbsp of batter into the pan and swirl around until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook for another minute until cooked through. Transfer the crepes to a plate and cover with a tea towel to keep them soft. Allow to cool completely.
For the ganache, place the finely chopped chocolate in a heatproof bowl and gently heat the cream in a small saucepan until it just starts bubbling. Pour the cream over the chocolate and leave for a few minutes to heat through. Carefully whisk or stir together to form a glossy ganache. Cover and place in the fridge to thicken up.
When ready to assemble, whip the cream with the icing sugar and Vanilla Essence until thick with medium peaks. Layer the crepes on a serving plate with 2-3 tbsp of cream between each layer, making sure to keep the prettiest crepe for the top. Add a drizzle of the cooled, thickened ganache in every other layer – don’t add too much, as this may cause the crepes to slide apart. Place the assembled crepe cake in the fridge until ready to serve.
Top with dollops of whipped cream, a generous drizzle of chocolate ganache and fresh fruit.
Tip: Fresh cream is notoriously unstable and prone to splitting if overmixed, especially on a warm day. If this is a concern, Orley Whip or any longlife whipping cream are great alternatives.
If your ganache has set too much to assemble your crepe cake, gently soften it in the microwave in short 10-seconds bursts. Be careful not to overheat it as this will cause it to split. Alternatively, you can use storebought chocolate sauce.
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
2 tbsp sugar
3 tbsp NOMU Cocoa Powder, sifted
3 Tbsp (45g) unsalted butter, melted
350ml milk
2 large eggs
Dark chocolate ganache:
100g NOMU Organic Dark Baking Chocolate, finely chopped
80g cream
Chantilly cream filling:
1 1/2 cups whipping cream (see Tips)
3 tbsp icing sugar, sifted
1/2 tsp NOMU Vanilla Essence
For the crepes, place the dry mix into a large mixing bowl and add the sugar and sifted cocoa powder. Whisk together the melted butter, milk and eggs in a jug, then gradually whisk into the dry mix to form a smooth batter. At this point, you can cover and chill the batter until you need it.
To cook the crepes, heat a small 20cm non-stick frying pan over medium heat and grease lightly with a small knob of butter. Once the butter has melted and the pan is hot, pour about 2-3 tbsp of batter into the pan and swirl around until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook for another minute until cooked through. Transfer the crepes to a plate and cover with a tea towel to keep them soft. Allow to cool completely.
For the ganache, place the finely chopped chocolate in a heatproof bowl and gently heat the cream in a small saucepan until it just starts bubbling. Pour the cream over the chocolate and leave for a few minutes to heat through. Carefully whisk or stir together to form a glossy ganache. Cover and place in the fridge to thicken up.
When ready to assemble, whip the cream with the icing sugar and Vanilla Essence until thick with medium peaks. Layer the crepes on a serving plate with 2-3 tbsp of cream between each layer, making sure to keep the prettiest crepe for the top. Add a drizzle of the cooled, thickened ganache in every other layer – don’t add too much, as this may cause the crepes to slide apart. Place the assembled crepe cake in the fridge until ready to serve.
Top with dollops of whipped cream, a generous drizzle of chocolate ganache and fresh fruit.
Tip: Fresh cream is notoriously unstable and prone to splitting if overmixed, especially on a warm day. If this is a concern, Orley Whip or any longlife whipping cream are great alternatives.
If your ganache has set too much to assemble your crepe cake, gently soften it in the microwave in short 10-seconds bursts. Be careful not to overheat it as this will cause it to split. Alternatively, you can use storebought chocolate sauce.
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