Charcoal Blueberry Crepe Cake Recipe

SB CRÊPE MIX SWEET 1000 GMS

WATER 1200 GMS

VEGETABLE OIL 100 GMS

ACTIVED CHARCOAL POWDER 10 TO 15 GMS

BLUEBERRY MOUSSE

FRESH BLUEBERRIES 300 GMS

SUGAR 100 GMS

LEMON JUICE 1 TBSP

HEAVY CREAM 500 GMS

CREAM CHEESE 200 GMS

VANILLA EXTRACT 1 TSP

Place the mix, water, and charcoal powder in a mixing bowl. Whisk it manually for 2-3 mins on slow speed or until a uniform batter is formed. Add oil again and mix slowly for 1 min. Heat the non-stick skillet or pan on medium heat and grease it lightly. Ensure the pan is heated fully before adding batter or crepe will not cook properly. Pour 1/4 or 40 to 50 gm of cup batter onto the skillet and immediately tilt the skillet in a circular motion to coat evenly. Cook until the edges turn golden brown carefully flip the crepe and cook until it is done.

•  In a saucepan, combine fresh blueberries, sugar, and lemon juice.

• Cook over medium heat until the blueberries break down and the mixture thickens, about 10 minutes.

• Remove from heat and blend until smooth. Pass the mixture through a sieve to remove seeds.

• Allow the mixture to cool to room temperature.

• In a separate bowl, whip the heavy cream to stiff peaks.

• In another bowl, beat the cream cheese,  and vanilla extract until smooth.

• Fold the blueberry puree into the cream cheese mixture until well combined.

• Gently fold in the whipped cream until the mixture is smooth and airy.

• Refrigerate the blueberry mousse for 30 minutes to set slightly.

•  Place one crêpe on a serving plate.

•  Spread a thin layer of blueberry mousse over the crêpe.

•  Top with another crêpe and repeat the layering process until all the crêpes and mousse are used, ending with a crêpe on top.

•  Gently press down the layers to ensure the cake is stable.

•  Refrigerate the assembled crêpe cake for at least 2 hours to set.

•  Before serving, garnish the crêpe cake with fresh blueberries, a dusting of powdered sugar, and mint leaves.

•  Slice and serve the Blueberry Mousse Crêpe Cake.