Opt for a delicious twist on traditional crêpes with this raspberry and chocolate stack made with SASKO flour.
SASKO launched its Top Bakers programme in November 2018 as a celebration of top industry, for-profit and enthusiast bakers, as well as the SASKO flour which helps to make their baking so exceptional.
For the Top Bakers Easter Edition, SASKO and celebrity chef, Jenny Morris, paired up to create scrumptious recipes that are an alternative take on traditional favourites. So this Easter weekend, make things easier for you by making this show-stopper crêpe stack instead of your go-to cake.
‘At SASKO, we have something for every skill level – bake mixes for moms who are time strapped through to the finest flours used by bakeries that run 24/7, or those who wake up at 2am to feed commuters. Top Bakers is about celebrating these people.’ – Le-Anne Engelbrecht, executive marketing director for SASKO.
To stay updated on the SASKO Top Bakers programme, head to www.sasko.co.za, SASKO’s Facebook page and the SASKO Top Bakers Facebook group. You could even meet a few of SASKO’s Top Bakers in South Africa through these channels.
For the crêpes:
2 large eggs, beaten
375ml cup warm milk
3 tbsp melted butter
120g SASKO Cake Wheat Flour, sifted
¼ tsp salt
125ml soda water
For the chocolate sauce:
225g 70% dark chocolate
250ml cup cream
For the filling:
Icing sugar for dusting
Honey for drizzling
A few pretty edible flowers to garnish
- In a bowl, mix together the melted butter and eggs. Add milk and whisk together.
- In another bowl, sift the SASKO Cake Wheat Flour and salt, and mix together. Make a well in the centre of the dry ingredients and whisk in the wet ingredients until the mixture is smooth. Don’t overmix. Stir in the soda water.
- Cover the batter with cling wrap and place it in the fridge for at least 8 hours or preferably overnight.
- Heat a shallow frying pan and add a little olive oil to coat. Pour a small ladle of batter into the centre of the pan and swirl your pan around until the batter covers the bottom. Cook for about 30 sec, and then flip over and continue to cook the other side.
- Keep the crêpes warm and stack them between sheets of baking paper to keep them separated. Continue until all the batter has been used.
- For the chocolate sauce, finely chop the chocolate and place the pieces in a medium-sized, heat-proof bowl.
- Heat the cream gently in a small saucepan until it almost comes to a boil and remove from the heat. Pour over the chocolate, and stir until the chocolate is melted and the mixture smooth. Let the sauce cool slightly before assembling your crepe stack.
- To serve, place a crêpe onto a serving plate and layer on some raspberries and chocolate sauce. Add another crêpe on top along with some more raspberries and chocolate sauce. Continue until you reach the last crêpe.
- Top with more raspberries, drizzle over the chocolate sauce and a little honey to taste. Dust with icing sugar and garnish with edible flowers. Serve immediately.