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Millefeuille Crepes with cream and amarenas

Millefeuille Crepes with cream and amarenas

Ingredients

For small crepes

2 eggs

80 g flour

20 g unsweetened cocoa powder

200 ml milk

1 teaspoon sugar

1 pinch of salt

1 knob of butter

Other ingredients

Fabbri Amarena with syrup

Spray Cream

Little silver balls for decoration

Time

20 - 60 minutes

Serves

x 10

 

Method

For the crepes

Sift the flour, a pinch of salt and cocoa powder together into a bowl. Beat the egg in another bowl with a manual whisk, and blend in the milk. Add the flour mixture to the egg and milk mixture, a little at a time, whisking constantly. Grease a frying pan with a little bit of butter and heat the pan. Pour a bit of the mixture into the pan at a time (I use a small ladle). Cook the crepes on both sides for a few seconds. Leave to cool.

How to put the dessert together

Use a round cookie cutter (or another shape if you prefer) to cut out 3 or more discs. Put a spoonful of amarena syrup on each plate. Place a crepe disc in the centre. Add a swirl of whipped cream and a couple of amarenas. Add another layer of crepes-cream-amarenas-crepes. Finish off with a swirl of whipped cream and an amarena on top. Decorate as you wish with little silver balls.

Recipe by DolcementeSalato