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If you’re the type of baker who finds decorating a cake, piping buttercream and cutting fruit into dainty pieces to be your worst nightmare, this chocolate and salted peanut crepe cake (from Kristina Cho’s new cookbook, Mooncakes and Milk Bread) will be right up your alley. It’s a homemade version of the ones found in many Chinese bakeries, and will be sure to please fans of chocolate peanut butter cups. (Read: everyone.)
“Crepe cakes are deceptively easy to make,” Cho writes, “but look extra impressive with minimal effort because the lacy ruffled edges form naturally! Once you get into the rhythm of cooking the thin crepes, the process starts to feel meditative. This is a great time to put on an episode of your favorite podcast or a playlist of cheerful French bistro music.”
According to Cho, the crepe layers taste just like the leftover milk from a bowl of Cocoa Krispies. “You’ll want to put the salted peanut whipped cream on everything,” she says. “It’s a nice balance of sweet and salty and provides a nutty layer of flavor.”
Dibs on licking the beater.
Excerpted from Mooncakes and Milk Bread by Kristina Cho. Copyright 2021 by Kristina Cho. Photographs copyright Kristina Cho. Used by permission of Harper Horizon, an imprint of HarperCollins Focus LLC.
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