Buckwheat Black Forest Crepe Cake
Chocolate, cream and cherries. What is not to love!
Basic Buckwheat Crepe
- 3 large eggs
- 3/4 cup milk
- 1 cup cup water
- 1/4 cup hard apple or pear cider
- 1/4 teaspoon salt
- 1 1/4 cup buckwheat flour
- 4 tablespoons melted butter or ghee, plus more for griddle
Combine eggs, milk, water and hard cider in the jar of a bar blender. Process until smooth. Add salt and flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crepe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crepes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise.
Black Forest Crepe Cake
- 1 recipe Basic Buckwheat Crepe
- 1 pint heavy cream
- 1/4 cup confectioner’s sugar
- 1 tablespoon kirsch or pure vanilla extract
- 8 ounces bittersweet chocolate, finely chopped
- 16 ounces brandied or canned sour cherries, drained with a few tablespoons liquid reserved
Prepare crepes as above and let cool. Combine cream, sugar and kirsch or vanilla and whisk to form soft peeks. Starting with a crepe - create layers of crepe, cream, cherries and chocolate - stacking the layers one on top of the other to form a beautiful whimsical cake. Drizzle a bit of cherry juice here and there as you work. Serve immediately.