Mocha layered crepe cake with Cream Chantilly and Strawberry Coulis
Ingredients :
For the crepes :130g plain flour, 2 eggs, 350g fresh milk, 25g melted butter, 1 tablespoon green tea powder, 45g caster sugar and pinch of salt
For the cream : whipped cream, sugar and vanilla essence
For the coulis : strawberries, sugar and lemon juice
Method :
1. In a bowl combine flour, pinch of salt, sugar and green tea powder. In a separate bowl, whisk together eggs, fresh milk and melted butter. Make a well in the centre of the flour mixture and whisk in liquid to make a batter. Pass batter through a sieve and refrigerate for about an hour.
2. Place strawberries, sugar and lemon juice in a sauce pan and cook until thick.
3. To cook crepes, heat a non stick pan over low heat, brush pan with a thin layer of cooking oil and pour in enough crepe mix to just cover base of pan. Cook for about 1 minute each side. Repeat with rest of mix.
4. For the cream, combine all ingredients in a bowl and whip until soft peak forms.
5. To assemble, lay a crepe on a plate and spread with cream or strawberry coulis. Repeat with the rest of crepes, cream and coulis.
6. Refrigerate crepe cake for about 2 to 3 hours before cutting.
