Chocolate and Salted Caramel Crepe Cake
Prep Time :
20 Minutes
Total Time :
45 Minutes
Servings : 8-10
Indulge in the delightful combination of rich chocolate, luscious, salted caramel, and delicate crepes with this impressive crepe cake.
Ingredients
- 2 boxes Betty Crocker™ Pancake, Crepe & Waffle Mix
- 400 g Betty Crocker™ Chocolate Chips, semi-sweet
- 1 cup sugar
- ½ cup water
- 1 cup whipping cream
- ½ cup unsalted butter
- 1 tsp flaked salt
- 6 1/3 cups water
- 4 tbsp sunflower oil
- ¼ cup chopped hazelnuts
- ¼ cup chopped pistachios
Preparation
-
Prepare the Salted Caramel by whisking together sugar and water for the caramel in a saucepan over medium heat and allow the sugar to dissolve and gently simmer for 8-10 minutes until it turns a caramel color.
Then remove from heat and whisk in the whipping cream (be cautious as the sugar may bubble). Finish by whisking in the unsalted butter and flaked salt. Allow the caramel sauce to cool completely; it will thicken as it cools. - Make the Crepes by whisking Betty Crocker Pancake Mix and water until uniformly mixed. Lightly grease a 24 cm non-stick frying pan with oil over medium heat and pour a thin layer of the mixture into the pan, tilting to coat the surface evenly. Cook for 3-4 minutes until the surface is dried. Flip the pancake using a heatproof spatula and cook the other side for 2-3 minutes until golden brown and let the crepes cool.
- Melt the Chocolate by pouring the chocolate chips into a glass bowl and set it over a pan of barely simmering water. Allow it to melt for 4-5 minutes until completely smooth.
- Assemble the Cake By placing a crepe onto a serving plate and spread 1 tbsp salted caramel over the surface and add another crepe on top and spread 1 tbsp melted chocolate. Repeat with alternate layers until all crepes are used.
- For the topping, add a layer of caramel on the top crepe, pipe chocolate lines, and sprinkle with chopped nuts.
- Serve and Enjoy!
