Why Crepeville is the icon of pancake cakes and how I prepare it

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Updated: Filina

01/02/2019 Cooking time: 0 min

Do you like to please your household with delicious pancake desserts? If yes, then our recipe is especially for you; today we will prepare an amazing cake called “Crepeville”.

How to make Crepeville Cake

Preparation of crepeville cake recipe with photo: 1. First you need to bake pancakes. Take a bowl and sift flour into it. Add baking powder, sugar and salt to the flour. After this, gradually pour in the milk, in small portions and carefully try to mix everything. Add eggs. The consistency of the pancakes should resemble liquid sour cream. If the consistency turns out to be thicker, add water. At the end, add vegetable oil so that our pancakes do not burn to the pan during cooking.

2. The next step is to fry the pancakes. If our pancakes are thin, the cake will turn out especially tender.

3. After the pancakes are made, we proceed to preparing the cream. Soften the butter and beat. Gradually begin to pour condensed milk into the butter and whisk thoroughly. Thus, we get an airy buttercream.

4. Grind walnuts and hazelnuts. Grate the chocolate. Coat each layer of pancake with cream and sprinkle with chopped walnuts and hazelnuts. At the end, we also coat the cake with cream on all sides and generously sprinkle with nuts, hazelnuts and chocolate chips, you can decorate as you wish. A simple crepeville cake recipe is ready! Enjoy your tea!

“CREPEVILLE” cake – you want to eat it all, how delicious it is.

CREPEVILLE cake. This is the most delicious cake in the world!

INGREDIENTS (for cake d = 22 cm)

Dough for cakes:

80 g butter at room temperature 100 g sugar 2 eggs 300 ml milk 1/2 teaspoon baking powder 800-900 g flour Custard with condensed milk:

650 ml milk seeds 1 vanilla pod (optional) 3 eggs 4 tablespoons starch 1 can of boiled condensed milk 120 g butter at room temperature How to cook: Cakes:

1. In a bowl, beat butter with sugar. Add the eggs and beat again with a mixer until combined. 2. Add milk, stir. 3. Mix some of the flour with baking powder, sift and add to the butter-milk mixture. Gradually add all the flour. Check the consistency: the dough should be soft, but should not stick to your hands. Cover the bowl with the dough and let it sit in a warm place for half an hour. (Meanwhile, you can prepare the custard). 4. Preheat the oven to 170 C. Roll the dough into a “sausage” and divide into 20 even parts. 5. Roll out each part very thinly to the desired size (mine is 22 cm). I did this: I rolled out the dough on a silicone mat, the dough stuck to it well and did not “shrink.” Then I immediately cut out a circle of the desired diameter with a cake ring. The scraps were left around and after baking they turned a golden color, just right for icing the cake. While one cake was baking, I rolled out another. And so alternating all 20 cakes. Bake the cakes for about 4-5 minutes, until slightly golden brown. I recommend preparing the cream in advance and immediately, while the cakes are still warm, grease them with cream, so they will not dry out or bend, and the cake will turn out smooth and neat. 6. Grind the cake scraps to the desired size or completely into fine crumbs and leave them to cover the cake.

Custard: 1. Boil condensed milk. To do this, place a whole can of condensed milk in cold water and cook over low heat for 2 hours. Make sure that the water does not boil away and add hot water if necessary. Or you can take ready-made boiled condensed milk. 2. Pour milk into a saucepan. Add the seeds of 1 vanilla pod and bring to a boil. 3. While the milk is heating, beat the eggs and cornstarch in a bowl until pale and bulky. Continuing to beat the eggs, pour in the hot milk and stir a little more. 4. Return the mixture to the heat and cook until thickened, stirring constantly. Try not to form lumps. If lumps still appear, rub the mixture through a sieve. Cool the custard. 5. Beat butter with boiled condensed milk. Products should be at room temperature. 6. Mix custard and buttercream.

Assembly: Grease each cake generously with cream. Don't forget to reserve the frosting for the top layer and sides of the cake. Grind the cake scraps into crumbs and sprinkle over the cream-coated cake. Place the cake in the refrigerator overnight so that it is well soaked.

Custard miracle

Another unusual recipe for Crepeville cake with orange and chocolate custard. To prepare it you need to take two oranges, a little cocoa and powdered sugar. The entire cooking process consists of 4 stages:

1. First we make the pancake mix and then bake them. You need to make 15-20 pieces. Let the pancakes cool.
2. Let's start creating the cream. Take oranges and squeeze the juice out of them (you can buy them at the store). Bring it to a boil. Then add 0.5 cup sugar, two eggs and flour (tbsp). Cook until slightly thickened.
3. Now let's make chocolate cream. Mix wheat flour (no more than 1.5 tbsp) with cocoa and sugar. Mix everything. Add a little milk and one egg. Cook the resulting mixture a little on the stove. Then let the cream cool.

Let's move on to the final stage. Grease each pancake with orange cream. Apply chocolate thickly to the top and sides. Then sprinkle with powdered sugar and finely grated walnuts. Let the cake brew and enjoy a real masterpiece of culinary art.

Step-by-step recipe with photos

This cake is especially relevant during Maslenitsa, when there are a lot of pancakes being baked and you want new delicious dishes from them. Although, for other holidays, French crepeville is the theme: for birthdays, for Marat 8 and just like that.

Crepeville, apparently, is a derivative of the French word “crepe” - pancake, i.e. Crepeville is simply a pancake cake. The French names of its varieties are very pleasant: belle sherry, le noir, chattery, la forte, and the compositions are varied... From which I conclude that there is no one traditional filling and you can experiment. I offer the following fillings: sour cream, chocolate cream and peach cream.

Prepare ingredients for pancakes and filling:

Prepare a dough from cream, eggs, flour and sugar, add butter to it

and fry pancakes.

The cake requires 12 pancakes, but I baked more, and they are about 18 cm in diameter.

Prepare the fillings, i.e. cream. For sour cream, beat full-fat sour cream with sugar or add cream fixer to medium-fat sour cream and beat.

You will get a dense sweet mass.

For the chocolate cream, heat the cream on the stove or in the microwave and add the chocolate pieces.

The chocolate will melt and you just need to mix the cream and chocolate into a homogeneous mass.

You will get a thick chocolate cream.

To make peach cream, simply puree canned peaches in a blender.

Collect crepeville. To do this, you need to stack the pancakes on top of each other, spreading them with cream. In my version, the creams alternate: sour cream, peach and chocolate, two pancakes each, but you can do it every other. Two pancakes, i.e. The first and second are coated with sour cream.

Then two pancakes, i.e. the third and fourth are coated with peach cream.

The next fifth and sixth ones are coated with chocolate.

Repeat the layers again and cover the cake with chocolate cream. Garnish to taste, for example with walnuts.

The French Crepeville cake is ready, but it is better to let it soak for a while.

All the delicious fillings are visible on the cut.

Enjoy your tea!

A little history of dessert

This delicious treat appeared at the beginning of the 20th century in sunny France. It was French chefs who were the first to develop this amazing recipe. The name "crepeville" comes from the French word "crepe" - pancakes. And this is not just like that. After all, the main product from which the cake is made are the most delicate fluffy pancakes. Today, this treat is prepared in many countries around the world. There are various options for making Crepeville cake: recipes with chocolate, bananas and even cottage cheese. Master classes are held on how to create this culinary masterpiece in different ways. You can try to cook them all and find the one that your household likes the most. The biggest advantage of the Crepeville cake (step-by-step recipe with photos in the article) is that the cooking process does not take much time, and the necessary products are almost always available in any kitchen.

Secrets of housewives

Of course, as in preparing any dish, experienced housewives have their own tricks and little secrets for preparing this dessert. We decided to tell you the most important ones. Using them, you can prepare a fantastic delicacy.

1. Pancakes need to be made as thin as possible. It will taste better this way. To prevent them from tearing, do not overdo it with flour. Wheat is suitable for baking pancakes, just don’t forget to sift it.
2. If you are closely watching your figure and do not want to eat high-calorie sweets, then take skim milk instead of regular milk. Vegetable oil for frying can be replaced with olive or flaxseed; it is healthier and less fatty.
3. Don't forget about cake decorations. Nuts, chocolate, fruits, as well as raisins and candied fruits are perfect for these purposes.

We definitely recommend trying to make each of the Crepeville cake options. This will make it easier for you to choose the one that your family and guests will like best. The main thing is, don’t forget to cook with a smile, and the result will definitely please you! Enjoy your tea!

Fruit crepeville step by step recipe

If you want to diversify the usual recipe, try adding fruits to the delicacy; they will be both healthier and more flavorful. So let's get started:

1. As usual, we start by preparing the main ingredient - pancakes. When they are ready, you need to make a special cream. Mix a stick of butter and a can of condensed milk (some people like to use boiled milk).
2. Lay out the pancakes, coat each layer with cream. Spread thinly sliced ​​bananas every two layers. Sprinkle the top and sides of the dessert generously with coconut shavings (you can use colored ones, the children will like it more). Decorate the top of the cake with pieces of kiwi or other fruits. The result is a fantastic delicacy that you simply can’t tear yourself away from!

Cooking method

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Crepeville is a delicious pancake cake prepared according to French motifs. In it, caramelized apples are perfectly combined with the thinnest pancakes, sour cream and curd cream and plum jam. This union impresses with its simplicity and captivates with its palette of flavors. Receptors dance the tango, and tasters reach for the second piece, because it is very difficult to tear yourself away from the dessert.

The Crepeville culinary masterpiece is created quickly and from available products. Pancakes baked according to a proven recipe are cooled, apples are caramelized with sugar and butter, sour cream and cottage cheese are whipped, chocolate is grated, jam is removed from a jar - and all this deliciousness is collected into one amazingly appetizing pancake cake.

Comments19

Anastasia Slyusar 1 year agoGood afternoon! What brand is your parchment? My cakes don’t come off ((Grifon parchment ReplyLarisa Trotsyuk1 year ago Hello, Anastasia! Unfortunately, this happens. Baking paper is sold in different ways, try making one from a different manufacturer. I cook on siliconized parchment. The company I use is probably from a Ukrainian manufacturer they don’t sell it here. Reply Leka Vedomenko 2 years ago Good day) Today I tried cream for this cake. I whipped the cream with powdered sugar and cottage cheese and put it in the refrigerator. I took it out after a couple of hours, but the cream was sour. Can you tell me why this happened? ? Yes, it seems like the cream was normal before the refrigerator ReplyLarisa Trotsyuk2 years agoLeka, hello! The recipe given on the site does not include cottage cheese. You prepared a different cream. Most likely there was sourness in the cottage cheese, and the powdered sugar only emphasized it. ReplyLeka Vedomenko 2 years ago I also sinned with cottage cheese) thank you) I just want to level the cake, but it’s unlikely to work with whipped cream) ReplyLarisa Trotsyuk2 years agoNow everything is clear. Instead of cottage cheese, Almette, Philadelphia, Mascarpone, etc. are better suited for leveling the cake. They are more stable. ReplyIrisha Trubchaninova (Sapko) 2 years ago Hello, Larisa! Thank you very much for the recipe, it turned out delicious as always! I replaced the bananas in the layer with cherries, it turned out great. ReplyLarisa Trotsyuk2 years agoHello, Irisha! Thank you for your comment and interest in my recipes! Yes, the cake is very tender and delicious. Here you can constantly experiment. Cherry made the cake brighter in taste and more interesting. :)) Reply Elena Yastremskaya 2 years ago Dear Larisa, tell me, what if the glaze is made without glucose syrup? It just won't shine? ReplyLarisa Trotsyuk2 years agoLenochka, glucose syrup in desserts serves as an anti-crystallizer, prevents chocolate from hardening and of course gives additional shine to the glaze. It is quite possible to do without glucose syrup or replace it with invert syrup (there is a recipe on the website, if necessary). :)) Reply Elena Yastremskaya 2 years ago Thanks for the answer!) Reply Nacosica 3 years ago Larisa, how much weight will the cake be? Didn't you weigh it? ReplyLarisa Trotsyuk3 years agoGauhar, I didn’t weigh the cake, I always forget to do it. He weighs approximately 1.5 kg :)) ReplyNacosica 3 years ago and I barely taught myself to weigh myself)) thank you, Larisa! ReplyLarisa Trotsyuk3 years agoGauhar, I still forget to weigh the cakes. :)) ReplyAsya Salta 3 years agohello, today I baked cakes according to this recipe and I had some difficulties (they turned out a little sticky and stuck to each other, is this how it should be or did I do something wrong?) ReplyLarisa Trotsyuk3 years agoAsya, hello ! In this cake, the cake layers need to be completely cooled on parchment, and only then removed from it and stacked on top of each other. At the same time, they may slightly stick together, but can be easily separated from each other. If you fold the cakes while still hot, they will stick together and it will be difficult to continue working. Reply Valentina Sycheva 3 years ago Hello Larisa! Today I made this cake (Milk Girl), well, what can I say... it’s a masterpiece! My men - sons, husband, brother - ate a huge piece each without waiting for the kettle to boil! The cake turned out incredible! I made some adjustments and added pureed cottage cheese 9%, 300g, to the whipped cream with powder. for 300g, and, accordingly, glaze from 200g of cream. Thank you so much for the recipes! ReplyLarisa TrotsyukHello, Valentina! Thank you very much for such a warm review! I am very glad that you and your family liked the cake! Your addition to the cream made it even more tasty and satisfying. :)) Answer

Ingredients:

For thin pancakes:

• flour 200 grams;
• milk 300 grams;
• 3 tbsp. l. vegetable oil;
• 10 gr. baking powder;
• water 0.5 cups;
• a small pinch of salt;
• sugar 3 tbsp. x l. no slide.

For the cream filling:

1. condensed milk 400 gr.;
2. butter 200 gr.

For decoration:

• chocolate 100 grams;
• walnuts 150 grams;
• 50 grams of hazelnuts.

The best cream for a cake

There are many different ways to prepare the dip for a delicious dessert. After all, the most important thing in a Crepeville cake is the cream. Most often they make creamy. You don't need to bother with it for long. You don't need a lot of products either. You will only need to take a can of condensed milk, different types of nuts (most importantly, don’t forget to grind them, you can use a blender), a pack of butter and, of course, delicious chocolate. Mix all the ingredients. That's all - the cream is ready. With it, the dessert will be incredibly tasty, tender, and most importantly, your guests will definitely ask you for the recipe.

Preparation

It is best to knead the dough a couple of hours before baking so that the gluten has time to swell, then the pancakes will not tear. In a deep bowl, combine the eggs with a tablespoon of sugar, add a pinch of salt and vanilla. Beat until fluffy with a mixer fitted with a whisk attachment (or by hand).

Pour in half the milk and a couple of tablespoons of melted butter, cooled to room temperature. Beat a little more.

Add the sifted flour, mix and pour in the remaining milk. Mix until lumps disappear with a immersion mixer or whisk. And put the dough in the refrigerator to infuse. After resting the pancake, it should remain quite liquid, with the consistency of fresh condensed milk. If your dough turns out a bit thick (depending on the moisture content of the flour), you can add a little more milk.

We bake thin pancakes, as usual, in a well-heated frying pan, greased with oil. I greased it only the first two times, then baked it in a dry cast-iron frying pan. I poured the dough (about 1/2 ladle at a time) in the center and distributed it in the air in a circular motion so that it was distributed along the bottom. The pancakes are thin and bake quickly, about 30 seconds on each side over medium heat. It is most convenient to turn over with a spatula. In total I got 15 pieces, the diameter of the frying pan was 20 cm.

The finished pancakes must cool completely. Meanwhile, prepare the banana cream. Soak the gelatin in cold water to swell. Then put it in the microwave or in a water bath and heat until the grains dissolve, without allowing it to boil. At the same time, whip the chilled cream - first at low speed, gradually increasing it until thick.

Peel and cut bananas (at room temperature), sprinkle with powdered sugar, and puree them with a blender. To prevent them from darkening, we then work quickly.