CREPE CAKE WITH BAILEYS COFFEE CREAMER CHOCOLATE GANACHE

This crepe cake is made with whole wheat flour to keep it lighter. This impressive dessert is A LOT easier than you might think!
One. Pound. Of. Chocolate
Just throwing that out there.
If you’re Friday morning wasn’t going so well, you’re welcome.
And, if it was, methinks it’s about to get even better.
You’re welcome, the sequel.
Oh, and if that wasn’t enough, I have another thought for you:
BAILEYS Coffee Creamer Irish Cream. WITH 1 pound of chocolate.
BUT WAIT! There’s more!
If you make this crepe cake, we’ll also include some crepes and coffee.
Which are breakfast items.
Are you reconsidering that bowl of cookie dough overnight oats and cup ‘O Joe?
If not? More for me.
You guys, this cake may be the most decadent thing that I have ever shared with you here on FFF….it may also be the most epic-ally delicious.
I have been wanting to make a crepe cake for a loooooong time. I first saw one when I was eating my favorite whole wheat pancakes at IHOP (you know my love for that place) and knew that one also needed to happen in the FFF Kitchen.
When BAILEYS Coffee Creamers gave me the chance to try their new flavours, I knew this was the perfect opportunity.

CREPE CAKE WITH BAILEYS COFFEE CREAMER CHOCOLATE GANACHE
CREPE CAKE WITH BAILEYS COFFEE CREAMER CHOCOLATE GANACHE

Ingredients
For the crepes:

  • 2 Cups Whole wheat pastry flour 8oz
  • 2 Cups BAILEYS Coffee Creamer Original Irish Cream Flavour
  • 1 Cup Strong brewed coffee
  • 4 tsp Olive oil
  • 4 Eggs

For the Ganache: *

  • 1 Cup + 2 Tbsp Heavy whipping cream
  • 3/4 Cup BAILEYS Coffee Creamer Original Irish Cream Flavour
  • 3 Tbsp Light corn syrup
  • 18 Oz Semi-sweet chocolate roughly chopped
  • Coffee beans for garnish (optional)

Instructions

  1. Place all the crepe ingredients in ablender and blend until smooth and combined. Place the crepe batter into the refrigerator for at least an hour.
  2. In a medium pot, combine the whipping cream, 3/4 cup BAILEYS Coffee Creamer and light corn syrup over medium heat. Bring the mixture to just boiling and remove from heat.
  3. Add in the chopped chocolate and let stand for 30 seconds. Then, whisk the chocolate until totally smooth and melted.
  4. Pour the ganache into a large bowl and refrigerate until solid throughout, about 3 hours.

You can find complete recipes of this CREPE CAKE WITH BAILEYS COFFEE CREAMER CHOCOLATE GANACHE in foodfaithfitness.com

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