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Preparation
1 hour
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Processing
1 hour
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Difficulty
Medium
Melon roll crepe is an extremely attractive dish with the delicious flavor of melon, soft and creamy cake. Let’s go to the kitchen with TasteVN to make it for your family right away!
Ingredients for Melon roll crepe Serves 3 – 4 people
Chicken eggs 3 pieces Salt 1 gr Sugar 40 gr Cake flour 150 gr Vanilla extract 3 gr Green tea powder 3 gr Unsweetened fresh milk 375 gr Unsalted butter 50 gr (melted) Whipping cream 150 gr (whipping cream) Sugar 45 gr Cream cheese 300 gr Vanilla extract 2 gr
Tips for choosing delicious cantaloupe:
- When selecting melons, you should choose those that are ripe, with dark skin, firm to the touch, the stem still quite fresh, the skin has slight cracks but is not soft when held and still has a certain firmness.
- Outer skin: A good cantaloupe will have clear prominent lines, green in color. Do not buy melons with damaged skin or turning black.
- A good melon will have a light, fragrant smell, reminiscent of watermelon. Do not buy if it has an unusual smell.
-800x450.jpg "Delicious and Refreshing Easy-to-Make Melon Crepe Rolls 2")
Tools required:
How to make Cantaloupe Crepe Roll
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Cut the cantaloupe
Take a small piece and use a fruit scoop to scoop out the melon flesh into round balls. The remaining part is cut into wedges, peel the skin, and cut into pieces as shown.
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Mix the egg mixture
In a bowl, add 3 chicken eggs, 40g of sugar, 1g of salt, 3g of vanilla extract, and stir the mixture well.
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Mixing the cake batter
Sift 150g of cake flour, 3g of green tea powder, and 100g of unsweetened milk into a bowl, mix the ingredients well.
Add the remaining 275g of unsweetened milk, and stir the cake batter mixture thoroughly.
Add 50g of melted unsalted butter to the bowl, and stir well to combine. Strain the batter through a sieve to make it very smooth.
Refrigerate for 30 minutes.
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Frying the cake
Heat the pan over low to medium heat, using a 20x23cm frying pan.
Scoop about 3 tablespoons (40 – 45ml) of the batter and pour it into the center of the pan. Tilt the pan to spread the batter evenly across the round surface.
Fry on low heat for 1 – 1.5 minutes until the edges of the cake are slightly golden, dry, and lift away from the pan, then flip the cake and fry for an additional 45 – 60 seconds until the cake is cooked through.
Once the cake is cooked, transfer it to a tray with gaps, allowing it to cool completely before shaping the cake.
Note:
- The batter will thicken after being stored in the refrigerator; the longer it’s kept cold, the thicker it becomes. If the batter is too thick, gradually add more milk, stirring well until the batter is thin enough to flow easily when poured into the pan. Ensure the batter is thin enough because if it’s too thick, the crepe will be dense and difficult to cook properly, resulting in a less tasty outcome.
- Fry the cake over medium-low heat. If the heat is too high, the cake will burn quickly, while the batter remains raw and cooks unevenly. If the heat is too low, the cake will take too long to cook and become tough. The batter should stick to the pan immediately, but the top part of the batter should still flow and spread out easily, which is ideal.
- Always make sure to stir the batter well before pouring to prevent it from settling at the bottom of the bowl; the top batter will become thin.
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Whipping fresh cream
Put 150g of fresh cream into a bowl.
Use a hand mixer to whip cold fresh cream with 45g of sugar on high speed.
Add 300g of cream cheese and 2g of vanilla extract into the bowl.
When the fresh cream becomes thicker, lower the mixer speed to low and whip until the cream is close to stiff peaks (the cream is smooth, slightly thick). Do not whip the cream at high speed or for too long, as this will cause it to separate and not taste good.
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Rolling the cake
The cake has completely cooled, arrange the cakes into a long rectangular shape, connecting them together.
Then, spread the whipped cream prepared above evenly over the surface of the cake.
Place the melon on top as shown, spread a little more cream, and carefully, gently roll the cake up.
Wrap it with parchment paper, pressing the cake tightly to ensure it rolls evenly. Place it in the refrigerator for 3 hours to set the shape of the cake.
You can decorate the cake with a bit of prepared cream and arrange the melon on top as shown.
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Finished Product
Delicious cantaloupe crepes (honeydew) rolled with a chewy skin, fragrant green tea flavor, rich smooth cream filling, and crispy sweet melon make it really appealing. Let’s enjoy it right away!
How to store cake:
- Place the cake in a box and seal it tightly to prevent it from drying out, then store it in the refrigerator. The cake will last for 2 – 3 days after being made.
- At room temperature, the cake can only be stored for 3 – 4 hours. If left longer, the filling will become sour.
How to store Whipping Cream:
- After using Whipping Cream, wipe the cream residue off the rim of the container, seal it tightly or wrap it securely with plastic wrap. Then, place the cream in the refrigerator for storage. The maximum storage time for fresh cream can be 5 – 7 days after opening the lid.
- Alternatively, you can use the leftover Whipping Cream, place it in a clean container or jar, seal it tightly, and store it in the refrigerator.
- Additionally, you can use scissors to cut a small hole in the container instead of opening the plastic lid and pour out the amount needed. Then use a plastic bag to cover 1/3 of the container, tie it securely, and place it in the refrigerator. This method will help the whipping cream be stored for 15 days.
- During the storage period, occasionally take the Whipping box out and shake it vigorously a few times to prevent the cream from settling at the bottom.
- Absolutely do not store in the freezer as it will cause the cream to separate.
See more:
Rolled melon crepe has a rich and delicious flavor, so you should not miss this dish!
*Source for the recipe and images from the Youtube channel Cooking tree
