Saturday 16 March 2013

It's a blogiversary! Let's have (crepe) cake.

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Is there a song you're supposed to sing when you're blog has a birthday? Is there a specific gift you're supposed to buy (yourself) when you and your blog celebrate your first year together? Is it time for cake?

It's always time for cake.  Silly question.

This past year with the blog has seen a lot of changes. It started because I was moving to China but when the move came, I discovered that the Great (fire)Wall was going do its very best to prevent me from ever posting again. Sometimes it wins. Sometimes I win. It's a give-take relationship.  Never the less it has helped me to chronicle my various food/travel/life adventures so that even though my memory sucks, I can attempt to keep track of things and look back and remember my own life. Thanks blog!

It was actually the blogiversary yesterday but I haven't been able to access the internet for almost a week (joy of joys), so I present you this cake today instead. 

This is actually a bit of a cheater cake. It's too easy to be a real cake. It really shouldn't even be allowed. But living the kitchen-less lifestyle that I do, I need to make compromises here and there. Cut some corners, you know? I don't have the luxury of an oven, or a cake pan, or normal ingredients easily available to me. The milk for this recipe alone was a 20 minute bus-ride. So I'm going to let the ease of this cake slide, it's too good not to.

The components of this "cake" are pretty simple. A lot of crepes and a lot of chocolate. I used Nutella because it's quick, easy, and occasionally available in China. If you have the capacity, and the motivation this would be made even more spectacular by a homemade version.

Notes: This recipe is easiest if you have an electric mixer, but if you don't it's possible to complete by hand (trust me, I did it). If you get batter that is slightly lumpy (always possible) you can push it through a fine metal sieve and you'll have a perfectly smooth consistency.

Nutella Crepe Cake

2 Tbsp melted butter
1/2 cup milk
1/2 cup water
1 cup all purpose flour
1/4 tsp salt
2 eggs


  1. In a large mixing bowl, mix together the flour and eggs. This will start off a bit scary and you'll think it will never combine, but slowly, it will. 
  2. Gradually add in the milk and water, stirring to combine. 
  3. Stir in the salt and butter and mix until smooth.
  4. Heat a lightly oiled frying pan over medium high heat. Pour  the batter onto the pan, using approximately 1/4 cup for each crepe (more or less depending on the size of your pan and the desired size of your crepes. Tilt the pan in a circular motion so that the batter thinly coats the surface of the pan.
  5. Cook the crepe for about 2 minutes, until the bottom is light brown. Flip and repeat (you will need less time on the second side).
  6. Continue until you have finished the batter (this recipe will make enough of 8-16 crepes depending on size).
  7. Allow the crepes to cool completely. It is best to store them in the refrigerator to ensure there is no heat left in them - this helps to prevent the chocolate from melting everywhere. Once cooled start layering and spreading the chocolate on the crepes. One layer of chocolate for each layer of crepe. 
  8. Enjoy!

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