Scarlett WSumiyaki Coffee Mille Crepes
May 10th 2006 03:44
Sumiyaki Coffee Mille Crêpes
About Crêpes
Crêpes are made by fan-frying batter of eggs, flour, milk and butter, into thin sheets surrounded by jelly-like-form and then add in different fresh fruits, cream or jam. To further improve their softness and texture, they are usually topped with chocolate sauce, fruit sauce or syrup with a sprinkle of chopped nuts.
INGREDIENTS
Serves 6 pieces
For the crepes
17 gm Sumiyaki coffee powder
100 gm water
4 eggs
60 gm caster (superfine) sugar
160 gm plain (all-purpose) flour
200 gm milk
40 gm corn oil
For the walnut
25 gm walnut (roasted and chopped)
For the coffee cream
17 gm Sumiyaki coffee powder
75 gm water
10 gm gelatin powder
450 gm sweet cream (whipped)
For the chocolate paste
200 gm dark chocolate
100 gm whipping cream
sifted icing sugar, for dusting
1. For the crêpe, mix the coffee powder and water in a bowl and bring to a boil. Leave to cool and set aside.
2. Mix the eggs and sugar together in a mixing bowl, then add the sifted flour and whisk with an egg mixer until stiff peak formed.
3. Add the milk into the egg mixture, 50 gm at a time, and beat well between each addition. Stir in the prepared coffee liquid and corn oil. Filter the mixture with a strainer once to form a smooth coffee crêpe batter.
4. Heat a 20-23 cm non-stick frying pan (skillet) and brush with a little oil. Pour in enough batter to coat base of pan, tipping pan so that the base is evenly coated. Cook crêpe until browned underneath and set on top. Turn over and cook other side. Remove from pan and keep warm while cooking remaining batter to make another 8 discs.
5. For the roasted and chopped walnut, preheat the oven to 150-200 degree Celsius. Spread the walnut flesh onto a baking sheet and roast until crispy. Leave to cool and then finely chop.
6. To make the coffee cream, mix the coffer powder, water and gelatin powder together in a heatproof bowl and stir over hot water. Set aside. Whip the sweet cream in a small bowl until just beginning to thicken and gently fold in.
7. For the chocolate paste, break the dark chocolate into a heatproof bowl and rest it over a pan of just simmering water. Leave to melt, then add the boiled whipping cream and stir gently until smooth and glossy, then remove the bowl from the heat.
8. Put one of the plain discs onto a flat plate and spread a thin layer of coffee cream. Cover with the second plain discs and spread a thin layer of coffee cream. Cover with the third plain disc. Make a total of 3 thick layered crêpes.
9. Place one thick layered crêpe base on a serving plate. Spread a thicker layer of coffee cream on top, sprinkle with some chopped walnut, and then pour the chocolate paste on top.
10. Place the second crêpe on top, repeat spread over the coffee cream, walnut and chocolate paste. Place the last crêpe on top, then spread over the remaining coffee cream, sprinkle with the rest of chopped walnut and the rest of the chocolate paste. Chill in the fridge.
11. To serve, dust the top lightly with icing sugar and cut into thin wedges with a sharp knife.
**This is a recipe from Exquisite Dessert Buffet**
Tips:
1. When frying crêpe, remember to keep both the frying pan and stove in moderate heat or it will be burnt easily.
2. Before frying crêpe on a cleaned frying pan, brush some oil on the pan to prevent sticking.
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