Ingredients:
Prepare Chocolate Crepes:
- Anday (Eggs) 3
- Doodh (Milk) 400ml
- Bareek cheeni (Caster sugar) 1/3 Cup
- Maida (All-purpose flour) 1 & ½ Cup
- Cocoa powder 2 tbs
- Namak (Salt) ¼ tsp
- Instant coffee ½ tbs
- Cooking oil 3-4 tbs
Prepare Frosting:
- Olper’s Dairy Cream chilled 400ml
- Icing sugar ¾ Cup
- Vanilla essence 1 tsp
- Cream cheese 200g
- Mascarpone cheese 200g
Assembling:
- Ladyfinger biscuits as required
- Cocoa powder
Directions:
Prepare Chocolate Crepes:
In a bowl,add eggs & whisk well.
Add milk,caster sugar & whisk again.
Place a sifter on bowl,add all-purpose flour,cocoa powder,salt,instant coffee & sift all dry ingredients together and mix until well combined.
Add cooking oil & whisk well.
Grease 9” inch frying pan with cooking oil,add 1/3 cup of prepared batter,spread evenly & cook on low flame from both sides (1 minute each side) & set aside.
Similarly prepare all crepes in same manner (makes 12-13).
Prepare Frosting:
In a large bowl,add ice cubes & place another bowl over it,add cream and beat well.
Add icing sugar,vanilla essence & beat well until stiff peaks form.
In another bowl,add cream cheese,mascarpone cheese and beat well & set aside.
Now add cream cheese mixture in whipped cream, beat until well combined & transfer to a piping bag.
Place prepared crepe on a clean working surface,cut the uneven edges of crepes with the help of a knife in round shape.Cut all crepes in same manner.
Assembling:
Place the first crepe layer onto the serving platter then add & spread prepared frosting.
Now add the second layer and spread frosting over it & repeat the procedure for all the layers (13 layers are enough to make 1 crepe cake).
Spread prepared frosting all over the cake,set ladyfinger biscuits on the sides of the cake & tie a ribbon to decorate it.
Refrigerate the cake for at least 4-6 hours.
Dust cocoa powder & serve!
Ajza:
Prepare Chocolate Crepes:
- Anday (Eggs) 3
- Doodh (Milk) 400ml
- Bareek cheeni (Caster sugar) 1/3 Cup
- Maida (All-purpose flour) 1 & ½ Cup
- Cocoa powder 2 tbs
- Namak (Salt) ¼ tsp
- Instant coffee ½ tbs
- Cooking oil 3-4 tbs
Prepare Frosting:
- Olper’s Dairy Cream chilled 400ml
- Icing sugar ¾ Cup
- Vanilla essence 1 tsp
- Cream cheese 200g
- Mascarpone cheese 200g
Assembling:
- Ladyfinger biscuits as required
- Cocoa powder
Directions:
Prepare Chocolate Crepes:
Bowl mein anday dal ker ache tarhan whisk ker lein.
Doodh aur bareek cheeni dal ker dubara whisk ker lein.
Bowl per sifter rakh dein,maida,cocoa powder,namak aur instant coffee dal ker tamam ingredients ek saath sift ker lein phir ache tarhan mix ker lein.
Cooking oil dal ker ache tarhan whisk ker lein.
9” frying pan ko cooking oil sa grease karein,1/3 cup tayyar batter dal ker evenly pheela lein aur halki ancch per dono sides sa paka lein (1 minute each side) & side per rakh dein.
Is he tarhan baqi crepes bhi tayyar ker lein (makes 12-13).
Prepare Frosting:
Baday bowl mein ice cubes dal ker upper sa ek aur bowl rakh dein aur cream dal ker ache tarhan beat ker lein.
Icing sugar aur vanilla essence dal dein aur stiff peaks form hunay tak ache tarhan beat ker lein.
Aik dusray bowl mein cream cheese aur mascarpone cheese dal ker achi tarha beat ker lein.
Ab cream cheese mixture ko whipped cream may daal ker ache tarhan beat ker lein aur piping bag mein transfer ker lein.
Tayyar crepes ko clean working surface per rakh dein aur uneven edges ko knife ki madad sa round shape mein cut ker lein.Is he tarhan baqi crepes bhi cut ker lein.
Assembling:
First crepe ko serving platter mein rakh dein aur tayyar frosting dal ker pheela lein.
Ab second crepe rakh dein aur frosting dal ker pheela lein aur tamam layers kliya yehe procedure ker lein (13 layers are enough to make 1 crepe cake).
Frosting ko puray cake per laga lein aur cake ki sides per ladyfinger biscuits laga ker ribbon sa decorate ker lein.
Cake ko at least 4-6 hours kliya refrigerate ker lein.
Cocoa powder dust ker ka serve karein!
