Pancake Gâteau (Crêpe Cake) made with KITKAT®
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Brand
Elevate your chef's repertoire with the KITKAT® Pancake Gâteau, also know as pancake cake, a fresh dessert idea for your menu that reimagines the traditional pancake and transforms it into a light cake — perfect for adding innovation to your menu this Pancake Day. This exquisite crêpe cake, rooted in French culinary tradition, artfully layers freshly made crêpes, which are generously filled with a rich, creamy mixture infused with KITKAT® Sauce and the delightful crunch of KITKAT® Chocolate & Wafer Pieces mix-ins, resulting in a 'Gâteau de Crêpes' that is both visually appealing and indulgent.
This dessert offers chefs and restaurateurs a unique opportunity to impress their clientele with a creation that harmoniously blends the iconic flavours of KITKAT® with the delicate, airy texture of crêpes, delivering a decadent experience that appeals to chocolate enthusiasts and dessert connoisseurs alike.
The KITKAT® Pancake Gateau is not only versatile but also allows for creative customisation, enabling you to tailor the presentation to reflect your establishment's unique style. Whether featured as a signature dessert, highlighted on a special occasion menu, or included in a brunch selection, this pancake gateau is poised to become a standout offering that encourages repeat visits from your customers.
Explore the full recipe below and discover how this crêpe gateau can transform your dessert menu, providing a distinctive culinary experience that underscores your commitment to quality and innovation.
- 40g unsalted butter, melted
- 125g plain flour
- 25g caster sugar
- 240ml milk
- 60ml water
- 100g eggs (2)
- 200ml whole milk
- 40g sugar
- 60g egg yolks (3)
- 20g cornflour
- 200ml whipping cream, whipped
- 30ml KITKAT® Sauce
- 30g KITKAT® Chocolate & Wafer Pieces mix-ins
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1Prepare the Crêpe Batter: In a mixing bowl, combine the melted butter, flour, sugar, and salt. Whisk until well combined.
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2Gradually add the milk and water, followed by the eggs, mixing until a smooth batter forms. Cover the bowl with plastic wrap and chill the batter in the refrigerator for 20 minutes.
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3Cook the Crêpes: Heat a non-stick crêpe pan or skillet over medium heat. Lightly grease with a small amount of butter if necessary. Pour a small amount of the chilled batter into the pan, swirling to coat the bottom evenly. Cook for approximately 2 minutes, or until the edges begin to lift and the surface is set. Flip the crêpe and cook for an additional 1-2 minutes on the other side until lightly golden. Transfer the cooked crêpe to a plate and repeat the process until all the batter is used. Allow the crêpes to cool completely.
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4Prepare the Filling: In a separate bowl, whisk together the sugar, egg yolks, and cornflour until the mixture is pale and creamy.
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5In a saucepan, heat the cream over medium heat until it begins to simmer. Gradually pour the hot cream over the egg mixture while whisking continuously.
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6Return the mixture to the saucepan and cook over low heat, stirring constantly, until the temperature reaches 82°C (180°F) or until the sauce has thickened.
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7Remove from heat and allow to cool slightly. Once cooled, gently fold in the whipped cream until well combined. Transfer the filling to a piping bag.
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8Assemble the Gâteau: Line the bottom of a springform tin with parchment paper. Place one crêpe in the tin as the base.
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9Pipe a layer of the filling onto the crêpe, spreading it evenly. Repeat the layering process with the remaining crêpes and filling until all are used.
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10Finish by drizzling the top with KITKAT® Sauce and sprinkling with KITKAT® Chocolate & Wafer Pieces mix-ins.
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11Serve: Carefully remove the gâteau from the springform tin. Cut into portions and serve chilled or at room temperature.
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TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
1076 kJ 258 kcal |
1144 kJ 274 kcal |
2000 kcal |
14% |
|
Fat |
16.1g |
17.1g |
70 |
24% |
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of which: saturates |
8.7g |
9.3g |
20 |
47% |
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Carbohydrate |
22.5g |
23.9g |
260 |
9% |
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of which: sugars |
11.4g |
12.1g |
90 |
13% |
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Fibre |
0.6g |
0.6g |
- |
- |
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Protein |
5.4g |
5.8g |
50 |
12% |
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Salt |
0.12g |
0.12g |
6 |
2% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
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1144 kJ 274 kcal |
17.1 g | 9.3 g | 12.1 g | 0.12 g |
| 14%* | 24%* | 47%* | 13%* | 2%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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