Chill in the fridge: 2 hourshours30 minutesminutes
Total Time: 3 hourshours10 minutesminutes
Servings: 6servings
Author: Marvellina
This delectable creation features thin layers of delicate crepes flavored with dragon fruits and interlaced with a luscious filling and shaped into a rolled towel, resulting in a visually stunning and mouthwatering dessert.
Melt the butter in a small saucepan. Measure out 50 grams of melted butter to be used in the recipe and the rest for cooking. Let it cool off to just warm before preparing the batter
Place all the ingredients in a blender and blend until smooth. Add a small drop of red food coloring to make the batter pink more noticeable, but not too much that it turns red. Otherwise, you can skip the coloring if you prefer not to use
Transfer to a bowl and cover. Let it rest in the fridge for at least 2 hours. If you can rest it overnight, that's even better. The batter can be kept for 24 hours in the fridge
Prepare whipped cream:
On the day you plan to serve the crepe, prepare the whipped cream. Put one dragon fruit in a blender and puree. You don't need to strain the mixture. Measure out the amount you need. You will have leftovers that you can eat :)
Place all ingredients for whipped cream, except for the dragon fruit, in a mixer bowl and whip on medium-high speed (6 on Kitchen Aid) until it has a medium firm peak, it will hold its shape but still a bit at a softer side. Add the dragon fruit puree and whip until it has a firm peak, but not too stiff that the mixture turns grainy. Cover and let it chill in the refrigerator while you are cooking the crepes
Cook the crepes:
Bring the crepes out to room temperature (30 minutes) before you start cooking. Prepare a baking sheet lined with parchment paper.
Preheat a 10-inch non-stick pan with sloping sides and an 8-inch base (so it makes 8-inch crepe). Wipe the pan with a folded paper towel dipped in melted butter.
Give the batter a stir. Pour a little over 1/4 cup of batter in the middle of the pan and immediately swirl to let the batter cover the surface of the pan. Let it cook until it is lightly golden brown over medium heat, about 1 minute and then gently flip over to cook for another 5 seconds and remove from pan to baking sheet. Do not stack the hot crepes on top of each other yet. The crepes cool down quickly though, so I stacked up the crepes after they cool down (because I'm running out of space). Continue cooking the rest of the batter. You should get about 18-20 crepes. Try to get an even number of crepes if possible. The first few may be your "practice crepes". So do take that into account
Assembling:
Place two crepes on a work surface next to each other, overlapping slightly on the side, then place the next two overlapping by about 1-inch on top of the first two crepes. Continue with the next crepes, overlapping them by about 1-inch. So we work with 8 crepes at a time. I used two crepes next to each other so the roll will be wider
Spread the whipped cream on the surface, leaving about 1/2-inch on the two sides. Arrange some cubes of dragon fruit horizontally at the center of the first crepe, the one near you. Carefully roll the crepe over the fruit and continue rolling it up firmly until you almost reach the end, about 1-inch left. Place the rest of the crepes, overlapping in the same manner. Spread more cream, then continue to roll until it reaches the end
Gently transfer and place it on top of a large parchment paper. Cover the roll with the parchment roll over it and use a scraper to tighthen the roll slightly. Place it on a flat serving plate and chilled the cake in the fridge for at least 2-3 hours
Serving:
Trim off the two edges of the roll to make it looks neat. Dust with some powdered sugar on top and cut into serving sizes. Store the leftovers in an air-tight container in the fridge for up to 3 days