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Chocolate Crepe Cake with Vanilla Cappuccino CustardChocolate Crepe Cake with Vanilla Cappuccino Custard

Chocolate Crepe Cake with Vanilla Cappuccino Custard


By: Hidemi - Plainfield, IN - 2016 Recipe Contest

"My special desert which means I make this only for a special occasion because it is a kind of hard work for me yet worth while making but it is fun to make actually. I have made different kinds of crepe cake. For this contest, I created this recipe because I believed my favorite vanilla cappuccino coffee would be perfect for the custard cream since I have made coffee custard adding coffee before. For coffee custard, I made chocolate flavored crepes. As another option, when you serve it, sprinkle with cinnamon sugar over the crepe cake instead of cocoa. That would be great too."



This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Vanilla Cappuccino Coffee 10 oz. Bag Ground

For Crepes:

  • 2 Large Eggs
  • 1 cup All-purpose flour
  • 3 tablespoons Unsweetened baking cocoa plus more for finishing
  • 2 tablespoons Unsalted butter (melted)
  • 4 tablespoons Granulated sugar
  • 1 and 3/4 cups Milk (room temperature)
For Vanilla Cappuccino Custard:
  • 1 cup Brewed Door County Vanilla Cappuccino Coffee
  • 3/4 cup Milk
  • 2 Large Eggs
  • 1/2 cup Granulated sugar
  • 4 tablespoons All-purpose flour
  • no-stick cooking spray

Instructions:

  1. Pour 1 cup of all-purpose flour and cocoa together into a bowl.
  2. In a large bowl, beat 2 eggs, add melted butter, 1 and 3/4 cups of milk and 4 tablespoons of granulated sugar to the bowl and whisk well.
  3. Add the dry mixture to the bowl and mix to combine. Cover with plastic wrap and refrigerate the crepe batter for at least 2 hours (up to overnight).
  4. In the meantime, make vanilla cappuccino custard. Put coffee and 3/4 cup of milk into a saucepan and warm it up.
  5. In a bowl, beat 2 eggs then add 1/2 cup of granulated sugar and 4 tablespoons of all-purpose flour. Whisk to combine. Whisk in the coffee mixture little by little whisking constantly until well blended
  6. Transfer the mixture into another saucepan. Turn on the heat to medium-low and cook whisking constantly until thickened (about 20 minutes).
  7. Make crepes, take the crepe batter bowl out of the refrigerator. Heat 10-11-inch crepe pan (or frying pan) over medium heat. Spray no-stick cooking spray, then put 2 ounce of the crepe batter into the center of the pan and tilt the pan to spread the batter.
  8. Cook both sides of crepe and lays it out flat on a large plate to let it cool, Repeat this until the crepe batter is gone (10 crepes should be made) Let all crepes cool.
  9. When the crepes and custard have cooled, make crepe cake. Place one crepe on a plate. Spread the custard, put the other crepe on and spread custard.
  10. Repeat this until all crepes and custard are gone. Cover the crepe cake with plastic wrap and refrigerate for 2-3 hours or until set. When it is ready to serve, sprinkle cocoa over the crepe cake.