• Prep Time 320 minutes
  • Cook Time -
  • Serving For 3-5 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • CREPE (28-29pcs)
  • 6 whole eggs
  • 170 of all purpose flour
  • 100 caster sugar
  • a pinch salt
  • 90g of Anchor Unsalted Butter, melted
  • 750 ml of Anchor UHT Full Cream Milk, room temp
  • Chocolate Whipped Cream
  • 300g of Semi Sweet Chocolate, finely chopped
  • 500g of Anchor Whipping Cream
  • Additional Ingredients
  • 50g of Assorted Mix Fruits, as prefer


    Crepe Skin
  1. Mix flour, sugar, salt, whole eggs toegether until homogenous. Add butter mix well, last add milk. Allow to rest 4 hours in refrigerator.
  2. Heat 9" non stick pan on medium heat, greased. Add a ladle of crepe batter, swirl to form a thin crepe. Cook for 1 min over low heat, flip and cook for anoother minute. Remove set aside, repeat until batter finish.
  3. Whipped Chocolate Ganache
  4. Slightly heat the cream, remember not to boil.
  5. Pour the heated cream over the chopped chocolate, let it set aside for 3 minutes.
  6. Whisk the mixture until smooth, set aside until set.
  7. When the ganache still firm but soft, whipped it on high speed for around 3-4minutes.
  8. Keep the whipped ganache chill.
  9. To Assamble
  10. Place 1 piece of prepared crepe skin on a chopping board.
  11. Fill in pipping bag with chilled whipped ganache.
  12. Press in the whipped ganache onto the middle of the crepe, roll it like a cigar.
  13. Cut the prepared rolled crepe into half & pace it on a plate.
  14. Garnish with assorted fruits, serve & enjoy!

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