ingredients

crepe
50g cake flour
5g cocoa powder
30g monk fruit sweetener (substitute with caster sugar)
1 large egg
150g milk
10g coconut oil (substitute with melted butter)

filling
200g coconut whipping cream, whipped till soft peaks (substitute with normal whipping cream)

食材

可丽饼皮
蛋糕粉 50克
可可粉 5克
罗汉果糖精 30克(以细砂糖替代)
鸡蛋 1颗、大号
牛奶 150克
椰油 10克(以溶化黄油替代)

内馅
椰子淡奶油 200克、打发至纹路状(以淡奶油替代)

Directions/做法

beat sugar into milk till dissolved
add in egg and incorporate well
白糖加入牛奶充分拌匀
加入蛋液、搅拌均匀

sift in cake flour and cocoa powder
mix till batter is no longer lumpy then stir in coconut oil
筛入蛋糕粉和可可粉
搅拌至无颗粒后倒入椰油。拌匀

sift batter and let it sit for 20 mins
面糊过滤后静置 20分钟

heat up non-stick pan over low heat and pour in some batter
swirl pan so the batter covers the pan
不粘锅以小火加热后倒入面糊、顺势转一圈制作饼皮

crepe is ready when bubbles appear
remove and allow to cool
饼皮出现小泡泡即可倒扣冷却

overlap crepe slightly then spread whipped cream onto crepe
fold in the sides of the crepe gently
可丽饼皮交叠摆放、将打发的奶油均匀涂抹
饼皮边边往内折叠

roll crepe up slowly (messy messy messy!!~~)
cling wrap rolled crepe and chill till set
dust crepe roll with icing sugar or sifted cocoa powder before serving
将饼皮卷起 (乱乱乱!)
卷好后以保鲜膜包起,冷藏后即可享用
享用前可在蛋糕卷筛上糖粉或可可粉

Personal notes/温馨小贴士:

– i did not add sugar to the whipping cream as the coconut whipping cream i used has added sugar. if using normal whipping cream, add 20g caster sugar to sweeten the cream. feel free to add in fillings like cooked red bean, crushed oreo biscuits etc
这次内馅木有加砂糖打发是因为我用的椰子淡奶油以有加入白糖。亲们如果使用普通淡奶油可加 20克细砂糖。内馅也可随意加入煮熟的红豆、奥利奥饼干碎等

– i made 6 crepe layer with this batter
我做了 6片可丽饼皮

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(2) Comments

  • rachelchancm (August 13, 2019)

    Hi Vic, what is your pan size ?

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Victoria Bakes – Baking into the Ether