Crepeville cake, the most delicate taste in the world

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"Crepe" in French means pancake, "Crepeville" is a French pancake cake. I came across rave reviews about this cake on the Internet, the picture was simply amazing. If you live in St. Petersburg, you can always buy real Crepeville at Auchan or Perekrestok. Unfortunately, we live in Arkhangelsk. They don’t sell Crepeville here, but I really wanted to try it. I scoured the Internet for a long time and realized that, as such, there is no Crepeville recipe, but I found this: “Once you get this culinary recipe in your hands, you, of course, will not learn how to cook Crepeville cake of French cuisine exactly as it is sold in stores But something very similar will definitely happen. Moreover, this food is very tasty and belongs to the category of “speed cooking”. "Nothing specific, just general words. It was proposed to layer the finished pancakes with condensed milk cream and butter or custard. I decided to take the hard way.

Cooking recipe

For the cakes:

Beat soft butter with sugar, add eggs and beat with a mixer again, add milk, mix.

Mix half the flour with baking powder, sift and add to the butter-milk mixture. Add the rest of the flour. The dough should not stick to your hands. Cover the dough and let it stand in a warm place for half an hour.

Roll the dough into a “sausage” and divide into 20 equal parts.

Roll out each part thinly to the same size (approximately 22 cm). You can use a cake ring to cut a circle of the desired diameter. The trimmings will be used to sprinkle the cake.

Bake the cakes at 170 C for about 4-5 minutes, until slightly golden brown. While the cakes have not cooled completely, grease them with cream.

Chop the scraps and reserve them to cover the cake.

For the custard:

Pour milk into a saucepan and add vanilla, bring to a boil.

Beat the eggs together with starch until white and increased in volume.

Continuing to beat the eggs, pour in the hot milk and stir a little more.

Place the mixture on the fire and cook until thickened, stirring constantly. Cool the cream.

Beat the butter adding boiled condensed milk.

Mix both creams.

Assembly:

Grease each cake generously with cream. Sprinkle the cake with crumbs. Place the cake in the refrigerator until it is well soaked.

Bon appetit!

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Crepeville "Tropical"

The recipe by which this pancake cake can be prepared, as you already understand, is arbitrary. If you want to make crepeville with tropical fruits, please! Pancakes, filling, fruit, a little imagination, and your cake is ready! Shall we try?

Ingredients:

15-20 pieces of thin pancakes;
A can of condensed milk;
A stick of butter;
2 bananas;
2 kiwis;
100 grams of hazelnuts;
Chocolate bar;
Coconut flakes.

Preparation:

We will not give a recipe for pancakes for tropical crepeville. Bake the pancakes that you consider the most delicious - fresh, sour, with milk or kefir. The main thing is that they are thin and fresh. To make the buttercream, beat softened butter with condensed milk. If you want, add a little vanilla, rum essence or cognac to the cream - your pancake cake will only benefit from this. And for this version of the Crepeville cake, you need to properly prepare the nuts.

Soak the hazelnuts in hot water and remove the husks. Then we blot the peeled nuts with a paper towel and fry in the oven until golden brown. Grind the dried hazelnuts into nut crumbs, peel the bananas and kiwis and cut them into slices. Grind the chilled chocolate bar on a grater. Now you can assemble the pancake cake.

Place the pancakes in a stack, covering each layer with cream. After two or three pancake layers, add a layer of kiwi and bananas. Coat the assembled cake with cream and sprinkle the sides and top with nut crumbs. Then bread the sides of the cake with chocolate chips, and sprinkle the entire cake with coconut flakes again. Decorate with kiwi slices. We put our tropical pancake cake in the refrigerator for several hours, and then enjoy the taste of the French dessert.

The main thing in pancakes is the filling: 11 ways to make an ordinary dish more festive!

How to fill pancakes

Egg filling Grate 6 boiled eggs. Add finely chopped green onions and dill. Season with mayonnaise. Add salt to taste.

Mushroom filling Fry 600 g of champignons with finely chopped onion in sunflower oil. Add 2.5 tbsp. l. flour and stir. And then - 2 tbsp. l. thick sour cream and 1.5 cups. milk. Sprinkle the finished pancakes with hard cheese.

Meat filling Boil 350 g of beef and chop it finely. Add 2 finely chopped onions and fry in butter until translucent. Place the meat on the onion and fry for 8-10 minutes. Season with salt and pepper.

Chicken fillet filling Boil 500 g of chicken breast. Grind the meat in a blender with finely chopped dill. Add 1 clove of garlic, passed through a press, 2 grated boiled eggs and 1.5 tbsp. l. sour cream. Don't forget salt and pepper.

“Festive” Even ordinary pancakes can be turned into a festive dish. Cut 250 g of smoked salmon into small slices. Spread the pancakes with mascarpone cheese and mild mustard. Add a couple of drops of lemon juice. Season with salt and pepper. Then wrap the pancakes.

Sweet filling with raisins Pour hot water over 60 g of raisins and let stand for 10 minutes. Then drain the raisins in a colander. In a bowl, mix 400 g of cottage cheese with yolk, 2 tbsp. l. sugar, vanilla on the tip of a knife and prepared raisins.

Cottage cheese and blueberry filling

Grind 200 g of cottage cheese, 2 tbsp. l. sugar, 1 tbsp. l. sour cream (if the cottage cheese is low-fat, you can add more), 150 g blueberries.

filling Mix cream cheese with a few drops of lemon juice and lemon jam. Sprinkle powdered sugar on top of the pancakes!

Banana filling: Blend 3 chopped bananas and 50 g cream in a blender. Sprinkle cocoa powder, cinnamon or melted chocolate on top of the pancakes.

Apple-nut filling Grate 2 apples and sprinkle them with lemon juice to prevent them from darkening. Then mix the puree with 1 tbsp. l. chopped nuts, adding 1-2 tbsp. l. sugar and a pinch of cinnamon.

Cabbage Fry 300 g of finely chopped fresh cabbage in butter. Fry finely chopped onion separately in sunflower oil. Hard boil the eggs and chop them. Mix all ingredients, salt and pepper. Mushroom lovers can add cooked mushrooms.

This list of recipes will be useful to any housewife. Therefore, quickly save it for yourself, and don’t forget to share your find with your friends!

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Crepeville with custard

If you don't like buttercream cakes, but want to make French crepeville, then use this recipe. Here we replaced the traditional condensed milk buttercream with orange and chocolate custard.

Ingredients:

300 grams of flour;
4 eggs;
A pinch of salt;
A glass of sugar;
A teaspoon of baking powder;
A tablespoon of vegetable oil;
2.5 glasses of milk;
2 oranges;
One and a half tablespoons of cocoa powder;
A tablespoon of butter;
Half a chocolate bar;
2 teaspoons of powdered sugar;
50 grams of hazelnuts;
10 drops of rum essence.

Preparation:

Mix a glass of sifted flour with baking powder, a teaspoon of sugar and salt. Pour in a partial glass of milk and grind until smooth (without lumps). Then add one yolk and vegetable oil, mix again and add another half glass of milk and knead the dough. At the very end, add one whipped egg white. We bake thin pancakes from this dough. There should be about fifteen to twenty of them.

Next, prepare the orange custard. Squeeze the juice from the oranges, beat two eggs with half a glass of sugar and mix the eggs with a tablespoon of flour. Pour the juice into a saucepan, let it boil, and then pour in the mixture of flour and eggs. Cook the cream over very low heat, stirring constantly, until thickened.

Preparing chocolate cream. To do this, mix one and a half tablespoons of flour with cocoa powder and half a glass of sugar, and beat one egg with a quarter glass of milk. Boil the remaining (three quarters of a glass) milk, pour the chocolate egg-flour mixture into it and simmer over low heat for about ten minutes. Grind the cooled cream with butter and rum essence.

Align the pancakes along the edges, cutting them into any suitable round shape. Assemble the cake by stacking the pancakes and coating them with orange custard. Coat the top and sides of the cake with chocolate cream. Sprinkle the cake first with chopped nuts, then with chocolate chips, and then with powdered sugar. Let the cake sit in the refrigerator and take a sample.

Secrets of the "Drunk" Test. The pies and pies turn out amazing!

Pies and pies made with dough with the addition of vodka are incredibly appetizing and divinely delicious. Don't believe me?

Drunken dough will give homemade baked goods softness and tenderness. It’s not difficult to prepare dough for pies with vodka, and yeast dough takes alcohol especially well.

Pies and pies made with dough with the addition of vodka are incredibly appetizing and divinely delicious. Don't believe me? Prepare baking dough according to this recipe and you will be pleasantly surprised.

All ingredients used in the recipe should initially be brought to room temperature.

You can first prepare alcohol essences for future use: for example, 70 alcohol with the addition of zest and saffron. Red and orange tinctures will give your dough excellent properties and a special delicate aroma.

Ingredients:

For the test:

2 eggs 200 g butter 2 tbsp. l. vegetable oil 3 tbsp. l. sour cream 1 tbsp. l. vodka 1 tsp. salt 1 ½ tbsp. milk ½ tbsp. sugar about 1 kg flour

For the dough:

30 gr. fresh yeast 0.5 tbsp. warm water 1 tbsp. l. sugar flour (to obtain a dough with the consistency of sour cream)

Preparation:

In warm water we dilute fresh yeast and sugar. Add flour to the yeast water in small portions, mix (the consistency of the mixture should be the same as sour cream) and leave in a warm place for 20 - 30 minutes. The dough should foam well. For the dough, grind the eggs with sugar. After 30 minutes, add the egg mixture to the dough, add vodka, butter, vegetable oil, sour cream, salt and mix the whole mass thoroughly. Do not melt the butter for the dough, just bring it to softness at room temperature. Then add half the flour in small portions to the total mass, diluting with warm milk and knead the dough. The dough should be like thick sour cream. Leave the finished dough for one hour in a warm place to rise. After an hour, knead the dough again, add the remaining flour and leave to rise again for 50 - 60 minutes. After this time, the dough is ready for use. This recipe can also be prepared in a bread machine. As you have already seen, preparing the dough is quite simple and will turn out perfectly even for young housewives. But homemade baked goods made with this dough have an excellent taste.

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Preparation

It is best to knead the dough a couple of hours before baking so that the gluten has time to swell, then the pancakes will not tear. In a deep bowl, combine the eggs with a tablespoon of sugar, add a pinch of salt and vanilla. Beat until fluffy with a mixer fitted with a whisk attachment (or by hand).

Pour in half the milk and a couple of tablespoons of melted butter, cooled to room temperature. Beat a little more.

Add the sifted flour, mix and pour in the remaining milk. Mix until lumps disappear with a immersion mixer or whisk. And put the dough in the refrigerator to infuse. After resting the pancake, it should remain quite liquid, with the consistency of fresh condensed milk. If your dough turns out a bit thick (depending on the moisture content of the flour), you can add a little more milk.

We bake thin pancakes, as usual, in a well-heated frying pan, greased with oil. I greased it only the first two times, then baked it in a dry cast-iron frying pan. I poured the dough (about 1/2 ladle at a time) in the center and distributed it in the air in a circular motion so that it was distributed along the bottom. The pancakes are thin and bake quickly, about 30 seconds on each side over medium heat. It is most convenient to turn over with a spatula. In total I got 15 pieces, the diameter of the frying pan was 20 cm.

Ingredients:

Cottage cheese - 1 kilogram
Milk - 4 cups
Soda - 10 grams
Salt - 10 grams
Eggs - 2 pieces
Butter - 100 grams

Homemade hard cheese. Step by step recipe

To make cheese, it is very important that all products are homemade and not store-bought.
I tried to cook with store-bought products, believe me, it turns out a completely different cheese.
To begin, pour the cottage cheese into a cup and knead it with your hands so that there are no large lumps.
Then put the cottage cheese into a saucepan, add milk, and turn on the gas.
Stir everything constantly until the curd begins to gather into hard elastic lumps and whey appears.
Turn off the gas and transfer to pre-prepared gauze.
Take a small piece of gauze and place it on a large plate so that there is somewhere for the liquid from the curd to drain.
When all the liquid has drained, put our cottage cheese back into the pan, add butter, and turn on the gas.
Stir constantly until the butter completely melts and mixes with the cottage cheese.
Add salt, soda to the eggs and beat with a whisk. Then add the egg mixture to the cottage cheese and cook, stirring constantly, for about 10 minutes.
Transfer the cheese into a container and put it in the refrigerator.

Crepeville with apples

A very original recipe for French crepeville with completely Russian products - pancakes and apples. True, we will still add French charm to it.

Ingredients:

8 pieces of butter pancakes;
4 fresh apples;
Half a glass of walnuts;
6 tablespoons sugar;
100 grams of butter;
2 egg whites;
3 teaspoons cinnamon.

Preparation:

We bake thin pancakes from yeast dough. Wash the apples, peel them and remove the hard center. Cut one apple into thin slices, and chop three apples on a coarse grater. In a heated frying pan, place a tablespoon of butter, grated apples and three tablespoons of sugar. Simmer the apples until all the moisture has evaporated for about seven minutes and leave them to cool.

Beat the chilled egg whites with one tablespoon of sugar until they form a stable soft foam. Line a baking tray with baking paper and grease with butter. Place two pancakes and grease the top pancake with oil. We put a third of the apple filling on it, sprinkle with sugar and cinnamon and put chopped apple slices (the third part). Sprinkle with nuts. Again two pancakes, apple filling, cinnamon sugar and apples and nuts. And again exactly the same. Coat the assembled cake on the sides and top with whipped egg whites, sprinkle with nuts and place the baking sheet in a preheated oven. We bake our pancake cake for about twenty-five minutes at a temperature of 180 degrees.