I’ve always dreamt of a good kitchen with a bountiful pantry and that is one of my wishes for 2010 – to be blessed so I can share more of myself (and my food - if not the real thing, just the recipe *hehe*) to those who are around.
Looking at the list in this blog, it does not surprise me that I have yet to come up with one good dessert. I do not have a sweet tooth. I would even trade fries over ice cream on a hot day but there are times that call for some celebratory sugar-bombed stuff. There's no time more perfect than the Holidays! So today, I give to you the experiment that was a hit in my Culinary Lab class last year. This is a no bake crepe/pancake refrigerator layer cake which you can modify the flavors to your liking. Cref Cake = crepe ref cake gets?
Cref Cake
Ingredients for pancake or crepes:
(If you have flour, eggs and milk in stock, create this from scratch but if you don’t, might as well buy a box of pancake mix in the supermarket. It is much quicker and easier to make.)
4 cups all-purpose flour, stirred or sifted before measuring
5 teaspoons baking powder
6 tablespoons granulated sugar
1 teaspoon salt
4 large eggs
3 cups milk
4 tablespoons melted butter
Ingredients for filling:
1 tetra block/can All-purpose Cream
1 can Condensed Milk
a choice of the following:
1/2 cup strawberry, blueberry or mango jam or 1 cup fresh equivalent or
½ cup canned or bottled fruit like peaches or cherries
(you can replace this with whatever fruit you want) or
½ cup chocolate powder or
3 tbsp coffee
tip: if you want pineapple for filling, use canned ones because fresh pineapples tend to become bitter in time because of its acid.
Procedure:
1. Prepare the pancakes. Sift together flour, baking powder, sugar, and salt and create a well in the middle.
2. In a separate bowl, whisk together the eggs and milk; add to flour mixture well, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk or water. You can use vegetable oil or butter to grease the pan and create pancakes. To turn the pancakes into crepes, double the quantity of milk required. This will make your batter thinner and your finished pancakes less fluffy and more chewy.
3. When your pancakes are done, take it aside and let it cool for the layering process.
4. Now the filling is easy. First, caramelize your condensed milk. Do this by submerging the closed can in water and boiling it for 10 minutes, turning it around every 5 minutes.
5. Take out the can and let it cool and open to see your milk now caramel colored. When this is done, take a separate bowl and mix your all purpose cream with a spoon or spatula until it’s soft.
6. Take an aluminum foil cake pan or a plastic container. Place one pancake or crepe at the bottom. Spread a layer of all purpose cream then add a layer of desired fruit or jam. Drizzle a layer of caramel on top using a spoon or a ketchup dispenser will do the trick. Place another pancake on top and do the layering until your container is full.
If you are making the coffee or chocolate cref cake, mix the coffee or chocolate powder well into the caramel with a spoon. Place one pancake or crepe at the bottom of the container, spread a layer of all purpose cream then drizzle with coffee or chocolate flavored caramel you just made. If you have chocolate wafers or cookies, you can crush it and add some in the layers. Repeat process until the container is full. Set in the chiller at least 5 hours before serving.
When I made this recipe in class, I used pancakes. The result was a fluffy cold dessert. I also made this at home and used crepes and the result was gooey. Those were equally good just different in texture. I used the medium sized microwaveable clear containers and there were a lot left so I created two flavors. It’s perfect for those who can’t bake and those who don’t have ovens at home – like me.
Enjoy and share!
Till the next holiday eats,
♥ChefShak
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