KR100665036B1 - Mixed powder composition for the preparation of crepes for crepes and method for producing crepes for crepes using the same - Google Patents

Mixed powder composition for the preparation of crepes for crepes and method for producing crepes for crepes using the same Download PDF

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KR100665036B1
KR100665036B1 KR1020040085191A KR20040085191A KR100665036B1 KR 100665036 B1 KR100665036 B1 KR 100665036B1 KR 1020040085191 A KR1020040085191 A KR 1020040085191A KR 20040085191 A KR20040085191 A KR 20040085191A KR 100665036 B1 KR100665036 B1 KR 100665036B1
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KR20060036159A (en
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김영길
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주식회사 보람
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

본 발명은 밀가루, 물 등의 반죽 재료에 섞어 반죽하여 크레페용 전병을 제조하는데 사용되는 크레페용 전병 제조를 위한 혼합분말 조성물 및 이를 이용한 크레페용 전병 제조방법을 제공한다.The present invention provides a mixed powder composition for producing a crepe pancake for use in manufacturing a crepe pancake by mixing and kneading with a dough material such as flour and water, and a method for preparing a crepe pancake using the same.

본 발명의 혼합분말 조성물은, 설탕을 주재료로 하고, 부재료로서 베이킹 파우더 16~22 중량%, 소금 2~5중량%, 시금치 분말 5~10중량%, 현미 가루 2~7중량%, 바나나 분말 2~5중량%, 생강 분말 2 중량% 이하로 조성되어 단위 포장된 것을 특징으로 한다.In the mixed powder composition of the present invention, sugar is used as a main ingredient, and as a subsidiary material, baking powder 16 to 22% by weight, salt 2 to 5% by weight, spinach powder 5 to 10% by weight, brown rice powder 2 to 7% by weight, banana powder 2 ~ 5% by weight, ginger powder 2% by weight or less characterized in that the unit packaged.

본 발명의 크레페용 전병 제조방법은, 상기 비율로 조성된 혼합분말 조성물을 밀가루와 1:5 비율로 혼합하는 제1 단계; 제1 단계 혼합된 결과물과, 물, 계란, 우유, 대두유를 각각 1.2:1:0.04:0.18:0.04의 비율로 혼합하여 믹서를 이용하여 20~30분 동안 반죽하는 제2 단계; 제2 단계에서 반죽된 결과물을 통상적인 크레페 전병 제조기를 이용하여 크레페용 전병을 성형 구워내는 제3 단계로 행하는 것을 특징으로 한다.Crepe whole bottle manufacturing method of the present invention, the first step of mixing the mixed powder composition prepared in the above ratio with 1: 5 ratio; A first step of mixing the mixed product with water, eggs, milk, and soybean oil in a ratio of 1.2: 1: 0.04: 0.18: 0.04, respectively, and kneading for 20 to 30 minutes using a mixer; The resultant kneaded in the second step is characterized in that the third step of molding and baking the whole bottle for crepes using a conventional crepe bottle maker.

크레페, 전병, 혼합조성물, 단위포장Crepe, Pancake, Mixed Composition, Unit Packaging

Description

크레페용 전병 제조를 위한 혼합분말 조성물과 이를 이용한 크레페용 전병 제조방법{mixing technology for made crepe pie} Mixed powder composition for the preparation of crepes for crayons and method for producing crepes for using crepes {{mixing technology for made crepe pie}

본 발명은 밀가루, 물, 우유 등의 반죽재료에 섞어 반죽하여 크레페용 전병을 제조하는데 사용되는 크레페용 전병 제조를 위한 혼합분말 조성물과 이를 이용한 크레페용 전병 제조방법에 관한 것이다.The present invention relates to a mixed powder composition for preparing a crepe pancake for use in manufacturing a crepe pancake by mixing and kneading it in a dough material such as flour, water, milk, and the like, and a method for preparing a crepe pancake using the same.

크레페(크레이프)란 다리올이라는 파이의 한 종류로 크로와상과 함께 16세기에 만들기 시작했고 유럽에서는 2월 성축제 때 성당에서 구워 먹었는데 17세기가 되어서야 일반가정에서 일반화되었다. Crepe (Crepe) is a kind of pie called Dario, which began to be made with croissants in the 16th century. In Europe, it was baked in a cathedral during the Holy Festival in February.

"실크 같은" 이라는 뜻의 크레페는 가늘게 잔주름이 가도록 구워내는 것이 특징이며 중세 영국의 크리스프, 크레스프가 와전된 것으로 프랑스에서는 파누게라고도 불리기도 하였다. Crepe, which means "silk-like," is characterized by baking fine wrinkles, and it was also known as Panugue in France, with the crisp crepes and crepes of medieval England.

그러한 크레페가 현재 일본 하라주꾸 거리에서 대단한 인기를 얻고 있으며 최근 들어 국내에서도 그 모습을 나타내게 되었다.Such crepes are now very popular on Harajuku streets in Japan, and have recently become so in Korea.

크레페는 얇게 구운 전병 위에 계란.햄.치즈.양파.토마토.베이컨 등 각종 내용물을 얹어서 만든다.Crepes are made from thinly grilled rice cakes with egg, ham, cheese, onions, tomatoes, bacon, and other ingredients.

크레페를 만들기 위해서는 전병을 얇게 구워야 하는데, 전병은 우리나라 전통 만두피를 만드는 것과 유사하게 밀가루 반죽을 하여 일정 모양(원형)으로 찍어내고, 구이 기계를 이용해 구워내는 방법을 택하고 있고, 밀가루 반죽시에 계란 등을 첨가하여 제조하고 있다.In order to make crepes, you need to bake a thin pancake, which is similar to the traditional Korean dumpling skin, and is made by kneading the dough into a certain shape (round) and baking it using a roasting machine. And the like are added.

종래에는 밀가루 반죽을 매번 행할 때마다 반죽에 첨가되는 재료 량이 동일하게 하기 어려우므로 동일 품질의 전병을 제조하기 어렵고 대량생산의 애로점이 있었다. Conventionally, the amount of ingredients added to the dough every time it is difficult to make the dough is difficult to produce the same quality of the whole bottle, there was a difficulty in mass production.

또한, 종래에는 밀전병이 단순한 제조방법에 의존하고 있으므로, 최근 기호가 다양한 소비자의 욕구를 충족시키기 위한 색상 가미, 웰빙 재료 첨가의 필요성이 요구되고 있다.In addition, since the wheat flour bottle is conventionally relied on a simple manufacturing method, the necessity of adding color flavors and well-being materials to satisfy various consumer's needs has recently been demanded.

상술한 종래의 문제점을 해결하고 필요성에 부응하기 위해 안출된 본 발명은 반죽에 첨가되는 재료 량을 일정하게 할 수 있고 아울러 색상 가미와 웰빙 재료 첨가 및 반죽 품질을 향상시키기 위한 크레페용 전병 제조를 위한 혼합분말 조성물을 제공하는데 목적을 두고 있다.The present invention devised to solve the above-mentioned problems and to meet the necessity can make the amount of ingredients added to the dough constant, and also add the color flavor and well-being material and improve the dough quality for crepe pancake production. It is an object to provide a mixed powder composition.

또한, 본 발명은 상기 혼합분말 조성물을 이용한 크레페 전병 제조방법을 제공하는데 목적을 두고 있다.In addition, an object of the present invention is to provide a method for producing crepe whole bottle using the mixed powder composition.

상술한 목적을 달성하기 위한 본 발명은The present invention for achieving the above object

밀가루, 물 등의 반죽 재료에 섞어 반죽하여 크레페용 전병을 제조하는데 사용되는 혼합분말 조성물에 있어서,In the mixed powder composition used to prepare a whole bottle for crepe by mixing and kneading with a dough material such as flour, water,

설탕을 주재료로 하고, 부재료로서 베이킹 파우더 16~22 중량%, 소금 2~5중량%, 시금치 분말 5~10중량%, 현미 가루 2~7중량%, 바나나 분말 2~5중량%, 생강 2 중량% 이하로 조성된 것을 특징으로 하는 크레페용 전병 제조를 위한 혼합분말 조성물을 제공한다.With sugar as the main ingredient, 16 to 22% by weight of baking powder, 2 to 5% by weight of salt, 5 to 10% by weight of spinach powder, 2 to 7% by weight of brown rice powder, 2 to 5% by weight of banana powder, 2 weight of ginger It provides a mixed powder composition for preparing a whole bottle for crepes, characterized in that the composition is less than or equal to%.

또한, 본 발명은 In addition, the present invention

설탕을 주재료로 하고, 부재료로서 베이킹 파우더 16~22 중량%, 소금 2~5중량%, 시금치 분말 5~10중량%, 현미 가루 2~7중량%, 바나나 분말 2~5중량%, 생강 2 중량% 이하로 조성된 혼합분말 조성물을 밀가루와 1:5 비율로 혼합하는 제1 단계; 제1 단계 혼합된 결과물과, 물, 계란, 우유, 대두유를 각각 1.2:1:0.04:0.18:0.04의 비율로 혼합하여 믹서를 이용하여 20~30분 동안 반죽하는 제2 단계; 제2 단계에서 반죽된 결과물을 통상적인 크레페 전병 제조기를 이용하여 크레페용 전병을 성형 구워내는 제3 단계로 행하는 것을 특징으로 하는 크레페용 전병 제조를 위한 혼합분말 조성물을 이용한 크레페용 전병 제조 방법을 제공한다.With sugar as the main ingredient, 16 to 22% by weight of baking powder, 2 to 5% by weight of salt, 5 to 10% by weight of spinach powder, 2 to 7% by weight of brown rice powder, 2 to 5% by weight of banana powder, 2 weight of ginger A first step of mixing the mixed powder composition of less than or equal to 1: 5 ratio with flour; A first step of mixing the mixed product with water, eggs, milk, and soybean oil in a ratio of 1.2: 1: 0.04: 0.18: 0.04, respectively, and kneading for 20 to 30 minutes using a mixer; The resultant kneaded in the second step is carried out in a third step of molding and baking the whole bottle for crepe using a conventional crepe bottle maker provides a method for producing a crepe bottle full using a mixed powder composition for producing a bottle for crepe. do.

이하, 본 발명의 방법에 대하여 실시예로서 설명하기로 한다.Hereinafter, the method of this invention is demonstrated as an Example.

본 발명은 밀가루, 물 등의 반죽 재료에 섞어 반죽하여 크레페용 전병을 제 조하는데 사용되는 혼합분말 조성물로서, 혼합분말 조성물을 단위 포장으로 하여 크레페용 전병 제조자에게 공급할 수 있도록 한다.The present invention is a mixed powder composition used to prepare a whole bottle for crepes by mixing and kneading with a dough material such as flour, water, so that the mixed powder composition can be supplied to the whole bottle manufacturer for crepes.

단위 포장된 혼합분말 조성물은 설탕을 주재료로 하여 베이킹 파우더, 소금, 시금치 분말, 현미 가루, 바나나 분말, 생강 분말을 포함한다.The unit-packed mixed powder composition includes baking powder, salt, spinach powder, brown rice powder, banana powder, and ginger powder as main ingredients.

상기 설탕은 60~70 중량% 정도의 비율로 포함시킨다. 설탕은 밀가루와 반죽되어 구워진 전병을 적정한 당도로서 감칠맛을 내는데 사용된다.The sugar is included in the ratio of about 60 to 70% by weight. Sugar is used to flavor the savory flavors of flour and kneaded pancake with proper sugar content.

상기 베이킹 파우더는 16~22 중량% 정도로 하는데 이는 일정시간 행하는 밀가루와의 반죽시간 동안에 밀가루를 숙성시키기 위한 용도로 사용된다.The baking powder is about 16 to 22% by weight, which is used for aging the flour during the kneading time with the flour for a certain time.

상기 소금은 2~5중량% 정도의 비율로 포함시키며, 밀가루와 반죽되어 구워진 전병의 적정한 염도를 유지하게 한다.The salt is contained in a ratio of about 2 to 5% by weight, and maintains the proper salinity of the whole pancake baked with flour.

상기 시금치 분말은 5~10중량% 정도의 비율로 포함시키며, 밀가루와 반죽되어 구워진 전병의 색상이 연한 초록색을 띠도록 한 것이고, 비타민 영양소를 포함하는 웰빙 기능을 구현한다.The spinach powder is contained in a ratio of about 5 to 10% by weight, and the color of the whole bread baked with flour is light green, and implements a well-being function including vitamin nutrients.

상기 현미 가루는 2~7중량% 정도의 비율로 포함시키며, 밀가루의 반죽 품질을 좋게 하는 동시에 건강 식품으로서의 웰빙 기능을 구현한다.The brown rice powder is included in the ratio of about 2 to 7% by weight, and improves the dough quality of the flour and at the same time implements the well-being function as a health food.

상기 바나나 분말은 2~5중량% 정도의 비율로 포함시키며, 이의 기능은 주로 전병의 향을 적정히 유지하기 위한 비율이다.The banana powder is contained in a ratio of about 2 to 5% by weight, the function of which is mainly a ratio for properly maintaining the flavor of the whole disease.

상기 생강 분말은 1~2 중량% 정도로 하면, 밀가루와의 반죽시에 사용되는 계란 등에 의한 비린 맛을 없애주는 작용을 한다.When the ginger powder is about 1 to 2% by weight, it serves to remove the fishy taste due to eggs used when kneading with flour.

이와 같은 조성으로 된 단위 포장된 혼합분말 조성물을 이용하여 전병을 제 조하는 과정을 설명하면 다음과 같다.Referring to the process of manufacturing a whole bottle using the unit packaged mixed powder composition of such a composition as follows.

우선, 200g(그램) 정도의 단위 포장된 혼합분말 조성물과, 밀가루 1kg을 준비하여 서로 혼합하고, 여기에 물 1,000cc 와 계란 1개(30~40g)와, 우유 180cc, 기름(대두유) 40cc를 고루 혼합하여 믹서기를 이용하여 적정한 질기의 반죽을 하며, 이때 반죽에 소요되는 시간은 대략 20~30분 정도를 유지하도록 하여 반죽된 밀가루가 상술한 베이킹 파우더의 작용에 의해 숙성되게 한다.First, prepare a mixed powder composition of about 200g (grams) and 1kg of flour, mix them together, and add 1,000cc of water, 1 egg (30-40g), 180cc of milk, and 40cc of oil (soybean oil). Mixing evenly to make a dough of the appropriate toughness using a blender, the time required for the dough to maintain about 20 to 30 minutes so that the kneaded flour is aged by the action of the above-mentioned baking powder.

이후, 유니메틱(uni-matic)이라 칭하는 공지의 밀전병 성형기를 이용하여 크레이프를 만들어 낸다. 상기 유니메틱은 숙성된 밀가루 반죽을 투입하면 대략 원형의 전병을 성형해 내어 콘베이어를 통해 이동시키는 동안 콘베이어 하부의 히터에 의해 전병을 구워내는 장치이다. Then, crepes are made by using a known wheat flour molding machine called uni-matic. The UNIMATIC is a device that bakes the whole bottle by the heater under the conveyor while the mature dough is put into the shape of an approximately circular whole bottle and moved through the conveyor.

이와같은 과정을 통해 혼합 반죽되고 성형되어 구워진 전병을 이용하여 계란.햄.치즈.양파.토마토.베이컨 등 각종 내용물을 얹어 롤링시킴으로써 크레페를 완성하게 되는 것이다.Through this process, the dough is mixed, molded and baked to make crepes by rolling with various contents such as eggs, ham, cheese, onions, tomatoes, and bacon.

이상에서 설명한 바와같이 본 발명은 단위 포장의 혼합분말 조성물을 제공하여 밀가루 등과 반죽하게 하는 것이므로, 매회 반죽시마다 첨가되는 재료 량을 일정하게 유지하여 품질 유지를 할 수 있게 하는 것이고, 또한 밀가루 반죽하는 제조자가 반죽 공정에 소요되는 시간을 줄일 수 있게 하여 다량 생산이 가능하게 하며, 반죽 품질이 향상되는 효과가 있다. 또한, 본 발명의 혼합분말 조성물을 사용하여 제조된 크레페용 전병에 시금치 분말에 의한 색상 가미, 바나나 분말에 의한 향 첨가, 현미 가루에 의한 웰빙 작용 등을 기대할 수 있는 효과가 있다. As described above, the present invention is to provide a mixed powder composition of the unit packaging to knead the flour, etc., so that the amount of material added at each kneading can be kept constant to maintain the quality, and the dough kneading manufacturer It is possible to reduce the time required for the kneading process enables a large amount of production, there is an effect that the dough quality is improved. In addition, the whole bottle for crepes prepared using the mixed powder composition of the present invention has the effect that can be expected to add color flavor with spinach powder, flavor addition by banana powder, well-being effect by brown rice powder and the like.

Claims (2)

밀가루, 물 등의 반죽 재료에 섞어 반죽하여 크레페용 전병을 제조하는데 사용되는 혼합분말 조성물에 있어서,In the mixed powder composition used to prepare a whole bottle for crepe by mixing and kneading with a dough material such as flour, water, 주재료인 설탕을 66중량%로 하고, 부재료로서 베이킹 파우더 19중량%, 소금 3중량%, 시금치 분말 7중량%, 현미 가루 2중량%, 바나나 분말 2중량%, 생강 분말 1중량%로 이루어지게 하는 것을 특징으로 하는 크레페용 전병 제조를 위한 혼합분말 조성물.66 weight% of sugar as main ingredient, 19 weight% of baking powder, 3 weight% of salt, 7 weight% of spinach powder, 2 weight% of brown rice powder, 2 weight% of banana powder, 1 weight% of ginger powder Mixed powder composition for preparing a whole bottle for crepes, characterized in that. 주재료인 설탕을 66중량%로 하고, 부재료로서 베이킹 파우더 19중량%, 소금 3중량%, 시금치 분말 7중량%, 현미 가루 2중량%, 바나나 분말 2중량%, 생강 1중량%로 조성된 혼합분말 조성물을 밀가루와 1:5 비율로 혼합하는 제1 단계; 제1 단계에서 혼합된 결과물과 물, 계란, 우유, 대두유를 각각 1.2: 1: 0.04: 0.18: 0.04의 비율로 혼합하여 믹서를 이용하여 20~30분 동안 반죽하는 제2 단계; 제2 단계에서 반죽된 결과물을 통상적인 크레페 전병 제조기를 이용하여 크레페용 전병을 성형하고 구워내는 제3 단계로 행하는 것을 특징으로 하는 크레페용 전병 제조를 위한 혼합분말 조성물을 이용한 크레페용 전병 제조 방법. 66% by weight of sugar as the main ingredient, 19% by weight of baking powder, 3% by weight of salt, 7% by weight of spinach powder, 2% by weight of brown rice powder, 2% by weight of banana powder, 1% by weight of ginger A first step of mixing the composition with flour in a 1: 5 ratio; A second step of kneading the resultant mixed in the first step with water, eggs, milk and soybean oil in a ratio of 1.2: 1: 0.04: 0.18: 0.04 for 20 to 30 minutes using a mixer; The resultant kneaded in the second step is carried out in the third step of molding and baking the whole bottle for crepe using a conventional crepe bottle maker, crepe pancake manufacturing method using a mixed powder composition for producing a bottle for crepe.
KR1020040085191A 2004-10-25 2004-10-25 Mixed powder composition for the preparation of crepes for crepes and method for producing crepes for crepes using the same Expired - Fee Related KR100665036B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102036177B1 (en) 2019-05-29 2019-12-02 안종섭 A manufacturing method of fresh cream crepe cake
KR102109521B1 (en) 2018-12-22 2020-05-18 우송대학교산학협력단 Crepe made with dough including kongbiji and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102109521B1 (en) 2018-12-22 2020-05-18 우송대학교산학협력단 Crepe made with dough including kongbiji and preparation method thereof
KR102036177B1 (en) 2019-05-29 2019-12-02 안종섭 A manufacturing method of fresh cream crepe cake

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