It’s Shrove Tuesday.. a much-loved day for pancake enthusiasts, young and old. I have some of the best memories of pancake day as a child. Rushing home after school to have crepes for tea, devouring them one after another until falling into a deep sugar coma and almost vomiting them back up again. Mmmm.. thanks, Mum! My mum made the best pancakes of all the mum’s, she is a kitchen goddess. Our favourite were in their most simple form – sprinkled with a bit of sugar and a squeeze of fresh lemon juice. That’s all they need in my opinion. But everyone can make a simple pancake, this cake is the for the more adult Shrove Tuesday.
I thought this was going to be far more complicated to make but it was actually ridiculously easy. Slightly time-consuming perhaps but that’s okay with me. I tend to spend my cooking time drinking wine and singing along to songs well beyond my vocal range (Aretha Franklin – I murder everything you’ve ever done, apologies). And if I don’t feel like singing I binge-watch the absolute worst reality t.v shows, it’s my all time favourite guilty pleasure. Don’t judge me. Back to the cake, the coffee cream cheese frosting is a beautiful thing, remember to treat it gently.. don’t over whisk that baby. Take your time when assembling, there’s no rush. If you’re not a coffee fan (shame on you) then take it out and perhaps add another flavour of your choice. As for the boozy chocolate sauce, taking the booze out is sacrilege! A major no-no.
So seeing as there’s a shit load of crepes to make you had better get to it. Go forth, you bloody tosser’s and practice that ever-important wrist action. For things like tennis of course (you dirty minded hoebags).
- 250g plain flour
- 3 eggs & 3 egg yolks
- 600ml whole milk
- 1tbsp caster sugar
- 40g butter, melted (plus extra for greasing frying pan)
- Pinch of salt
- 250g cream cheese
- 300ml whipping cream
- 50g butter
- 300g icing sugar (confectioners sugar)
- 100ml strong coffee, cooled
Boozy Chocolate Sauce:
- 250g dark chocolate
- 230ml double cream
- 2tbsp dark rum
- Put all dry crepe ingredients into a large mixing bowl, make a well in the middle. Crack in the eggs and extra yolks, whisk in the milk until a smooth batter is made. Set aside for a minimum of half an hour (overnight is best) and before use stir in the melted butter.
- Heat a dry frying pan on a medium heat, brush with melted butter and pour in just enough batter to cover the pan. Heat for 45 seconds to a minute and flip over, to cook the other side. Transfer to baking parchment and cover with more parchment. Keep stacking up your pancakes between the parchment to avoid them sticking together.
- When you have about 25 crepes you can finally stop! While they cool get on with the frosting.
- Slightly melt the butter for the frosting and bit by bit incorporate into the cream cheese. Sieve the icing sugar into the cream cheese mixing and stir well to combine.
- Pour in the coffee slowly whilst stirring. Taste to make sure it’s amazing.
- In a separate bowl whisk the whipping cream until it firms up just enough to form soft peaks. Gently fold the coffee cream cheese mixture into the cream, making sure not to stir or whisk.
- When the pancakes are cool place the first one down on your serving plate and cover with a spoonful of frosting. Repeat this step until all the pancakes are stacked.
- Finish by making the boozy ganache by carefully heating up the cream (don’t boil it!) and pouring it over the chocolate. Stir until all the chocolate has melted and is thick and glossy. Combine the rum and drizzle all over that gorgeous crepe cake. See, simple!