Charcoal Blueberry Crepe Cake RECIPE

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.