I can’t believe it’s already been TWO MONTHS since post #52 wrapped up my year of 52 macs in 52 weeks on my 52nd birthday. It was a race to get it done on schedule, but I squeaked it out at the end.
I had all kinds of ideas for continuing this project in Year 2, including shifting to a pizza a week, but that felt too similar; or multiple posts per week with different themes (“Thirsty Thursdays” featuring cocktails & mocktails; “Meal Prep Mondays”, etc.) but I quickly realized that as challenging as it was to do something each week, there was no way I was going to do MORE.
Instead, I decided to continue in a more relaxed mode – when I make something that seems worth sharing, I will – but not based on a set schedule. I’ve also recently found myself wanting to do some sewing & DIY projects (I’m a year late to the pandemic, just as everybody else is emerging, I’m ready to huddle in) so I’ll share projects – successes for sure, and probably the inevitable epic failures.
So the “mac” in Getting My Mac On now means what is Mac (me, those are my initials) up to?
First up is the dessert I made earlier this month for Easter, and then again a week later for a work lunch. It’s a cake made out of crepes, featuring homemade chocolate whipped cream filling and raspberries, two of my favorite flavors together. Plus, it’s gluten free!
Inspired by From Scratch Fast
There’s three parts to putting this together and each segment is fairly quick and easy. There’s no actual baking and the great part is that some of it can be done in advance. And if you want a tutorial on the crepe making technique, definitely click on the link above.
CREPES: 1 cup gluten free flour, 4 eggs, 1.5 cups whole milk, 1-2 tablespoons sugar, .25 teaspoons fine sea salt, 3 tablespoons butter, melted.
Blend flour, eggs, cream, sugar, and salt for a couple of minutes. Scrape sides of blender and add the melted butter; blend briefly, then chill in the fridge for half an hour.
Stir the chilled batter and heat some oil in a non-stick skillet over medium heat, then wipe the pan to remove excess. Swirl about 1/3 cup of batter into the hot pan and rotate to distribute evenly. It’s much easier than it might seem. Seriously, just go watch the video! Cook approximately 1 minute, then flip and cook the other side 30-45 seconds. Remove and repeat, stacking the finished crepes as you go. Let cool (or refrigerate and finish the cake another day).
CHOCOLATE WHIPPED CREAM: 2 cups well-chilled heavy cream, 1/3 cup powdered sugar, 13 cup unsweetened cocoa, 1.5 teaspoons vanilla, pinch of fine sea salt.
Add all the ingredients into the bowl of stand mixer with a whisk attachment. Beat on medium-high speed until stiff peaks develop.
ASSEMBLY: Place a crepe on a cake stand or plate and spread 1/2 cup of chocolate whipped cream on top. Repeat until you have a stack of 8 crepes, leaving the top one bare for now. Refrigerate for 2 hours.
TOPPINGS: Here’s where I cheated the first time I made this – I used Cool Whip 🙂 Spread whipped cream on the top layer, then top with raspberries and drizzle with melted chocolate. I could not get my chocolate chips runny enough so the chocolate did not drizzle well. The second time I made this, I made homemade whipped cream, both chocolate and “regular” but skipped the drizzled chocolate.
RESULTS: 5 noodles, haha!
My family was suitably impressed (my 2-year-old nephew’s eyes got huge and he let out a gasp when he saw it) and I personally thought it tasted amazing! Other than the lack of drizzliness in my chocolate, it came together really well and fairly easily. The second time, the chocolate whipped cream didn’t set up as well, and the layers were sliding in different directions, even after a few hours in the freezer. It was still very tasty, just not quite as pretty, so I didn’t take pictures. Definitely a keeper and I’ve already promised my mom & dad I’ll make it again with lemon whipped cream.