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Directions

Crepe Batter

1.Prepare Batter:

1. In a mixing bowl, whisk together 3 eggs and 30g granulated sugar until well combined.

2. Add 10g cocoa powder and 100g cake flour to the mixture, stirring until smooth.

3. Pour in 50g heavy cream and mix until well combined. Strain the batter through a sieve to remove any lumps.

2.Cook Crepes:

1. Heat a skillet over medium-low heat. Pour a small amount of batter into the skillet, spreading it evenly to form a thin crepe.

2. Cook until the edges start to lift and the crepe is set. Repeat with the remaining batter. Let the crepes cool.

Matcha Cream

1.Prepare Matcha Cream:

1. Mix 7g matcha powder with 50g heavy cream until smooth.

2. In a separate bowl, whip 350g heavy cream with 30g granulated sugar until soft peaks form.

3. Add the matcha mixture to the whipped cream and continue whipping until stiff peaks form.

Assemble Crepe Cake Roll

1.Layer and Roll:

1. Lay one crepe flat and spread a thin layer of matcha cream on top.

2. Repeat with the remaining crepes, stacking them on top of each other.

3. Roll the layered crepes into a log shape, wrap tightly with parchment paper, and refrigerate overnight to set.

Chocolate Glaze

1.Prepare Glaze:

1. Melt 130g chocolate in a double boiler.

2. Add 40g coconut oil and 40g crushed peanuts to the melted chocolate, stirring until well combined.

2.Apply Glaze:

1. Remove the crepe roll from the refrigerator and unwrap.

2. Pour the chocolate glaze over the crepe roll before serving.