I love making crêpes and waffles for my family. My children help to prepare the batter and join in with the cooking. Today you can make crêpes from different flours like buckwheat or rye, and enclosing a myriad of savory and sweet fillings. Batters can be made a day ahead and kept in a container in the refrigerator until needed. This Crêpes Gâteau with Plum Jam and Chocolate Meringue Cream has a rich and chocolate flavor (the cream alone, makes it a dream) and a little sourness of plums makes the perfect combination of flavors. It rolls breakfast and dessert, my two favorite meals, into one.
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Crêpes Gâteau with Plum Jam and Chocolate Meringue Cream
- For about 12-14 crêpes:
- 1 cup all-purpose flour
- 1 Tbsp superfine sugar
- pinch of salt
- 2 eggs
- 1 1/4 cups milk
- 1/3 cup heavy cream
- few drops of vanilla
- a little oil, to cook
- For the chocolate meringue cream:
- 3 large egg whites
- 1/2 cup sugar
- 1 stick unsalted butter, room temperature, cut into tablespoons
- 5 oz bittersweet chocolate, melted
- For the cake:
- 12-14 crêpes
- chocolate meringue cream
- plum jam (as much as you need it, about 2/3 cup)
- 2 tsp sugar
To make the batter for the crêpes, put the flour, sugar, and salt in a bowl. Add the eggs, mix well with a whisk, then stir in a generous 1/3 cup milk to make a smooth batter. Gradually stir in the rest of the milk and the cream. Let the batter rest in a warm place for about an hour. When you are ready to cook the crêpes, give the batter a stir and flavor with vanilla. Brush a crêpes pan with a little oil and heat. Ladle in a little bate and tilt the pan to cover the bottom thinly. Cook the crêpe for 1 minute. As soon as little holes appear all over the surface, turn the crêpe over and cook the other side for 30 to 40 seconds. Transfer to a plate and cook the rest of the batter, stacking the crêpes interleaved with waxed paper as they are cooked.
To make the meringue cream, in a heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly until the sugar has dissolved and the mixture is warm to the touch (about 160˚F). Attach the bowl to the mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled about 6 minutes. Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons of butter at a time, beating well after each addition. Beat in melted chocolate and espresso. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Assembling the Gâteau, place the first crepe on a plate. Spread a thin layer of the meringue evenly across the cake. Lay the second crepe on top. Top with about one teaspoon of the plum jam. Repeat frosting process until all but one crepe is left. Place the last crepe on a separate plate. Evenly distribute the remaining 2 teaspoons of sugar. Caramelize the sugar with a small handheld kitchen torch. Place the crêpe on top of the cake and let cool. Once the caramelized sugar has cooled, dust with cocoa powder and garnish with few slices of ripe plum. Cool cake in the refrigerator to let cream harden.