February 20, 2017 Peter Simons

Hazelnut chocolate crêpe cake (Happy Shrove Tuesday!)

Our friends at Sugarwise have sent us a Recipe for a chocolate pancake cake and you can read it below..

Sugar Wise have set up a certification scheme for sugar free food and no added sugar food. It is well worth visiting their website

By Mich from Sugarwise

I’m always avidly scrolling through Pintrest’s food porn and something that caught my eye recently was the amazing crepe cakes of all different colours and flavours. Knowing that crêpes do not really need to contain sugar, I decided to go ahead and make a low sugar version with a little help from some decadent Jim Jams Hazelnut Chocolate spread.

This is what I was going for

The first thing to do was to make the basic crepe batter about an hour in advance. You can use pretty much any standard crepe recipe as they don’t contain sugar. These are the proportions needed to make 24 crêpes:

750g plain flour

12 eggs

720ml milk

720ml water

1 1/2 teaspoon salt

I actually only made 16 crêpes — but I think a few extra would have made the effect even better. Just bung all the ingredients in together, wet goes first. Whisk so there’s no more lumps — use a sieve for the flour if you’re feeling fancy (I didn’t and it was fine!)

The next thing to do is to ladle out the creamy mixture into a very hot evenly oiled pan. As her highness Nigella has shown, making sure that the fat/oil is nicely spread ensures a smooth browning of your lovely pancakes/crêpes.

At this stage, it’s just a case of assembling the crepes with layers of delicious chocolate spread. I used Jim Jams because it is the closest thing — I find — to Nutella without nearly as much sugar

A bit on the messy side!

I’m not going to lie, at this stage it looked a bit of a state as the crêpes were slipping and sliding as they were still hot. However, after a bit of time in the fridge and a nice sharp knife to carve into it, it was looking much more majestic.