Crepville pancake cake

8 servings
3 hours

The cake turned out to be soft, tender, pancakes soaked well, it cut easily. The proportions are great for 20cm pancakes, resulting in a cake of perfect height. You won't find an absolutely accurate recipe for this cake. The base is always taken - pancakes and cream, and everything else is a matter exclusively of your imagination and taste. The cream can be custard, creamy, buttery. Berries, fruits, nuts, chocolate are added to the filling. Each time you will get a new taste.

How to make Crepville pancake cake? Prepare pancake products. Eggs and milk should be at room temperature. Remove them from the fridge beforehand. Or heat the milk on the stove, and lower the eggs into warm water.

Drive the eggs into a bowl of suitable sizes. Pour in the sugar and salt. Whisk the eggs, sugar and salt with a mixer until fluffy, light.

Add half of all the milk to the egg mixture. Do not pour all the milk at once, this will help to avoid the formation of lumps in the dough. Sift all the flour. You can do it like me, that is, sift right into a bowl of beaten eggs.

Stir the dough with a mixer so that there are no lumps left. Keep an eye on the consistency of the dough: You may get more or less flour. Or you can adjust the dough thickness with milk, which we add in the next step.

Pour the remaining milk into the dough.

Stir the dough with a spatula until smooth. At the end, pour in the vegetable oil. Stir. Allow the dough to stand for about 20 minutes to release gluten. If the dough seems thick to you, pour in some milk. If liquid - pour more flour and let stand.

Heat the pan well on the stove. Brush it with a drop of vegetable oil. Pour some dough into the pan, distribute it evenly over the entire surface in circular movements.

When one side of the pancake is browned, turn the pancake over. Fry it on the other side. Remove the finished pancake. Before the next pancakes, the pan no longer needs to be greased. Bake pancakes until all the dough is over.

Prepare the cream products. Whipping cream should be greasy and well chilled.

Transfer the cream to a deep whipping bowl. Add the icing sugar to the cream. Whisk them to firm peaks.

Form a pancake cake. Brush the cake dish with a spoon of cream. Spread the pancakes on the dish one at a time, rinsing each with whipped cream. Also grease the top pancake and sides of the cake. Remove the finished cake for several hours in the refrigerator for impregnation. Decorate it as desired.

Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

How to beat cream correctly? It is important that the cream is fat, at least 33%. Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge. Beat with a mixer at minimum RPM, gradually increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.

Important! An improperly selected frying pan can spoil even the nicest recipe. All the details on how to choose the perfect pan for different dishes read here.

Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to decide on the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here.