Ingredients

Crepe Batter

  • Eggs - 4 pcs
  • Salt - a pinch
  • Sugar - 80 grams (3/8 cup)
  • Vanilla - 1 gram (1/4 teaspoon)
  • Milk - 500 milliliters (2 cups)
  • Cocoa Powder - 20 grams (1/5 cup)
  • Flour - 130 grams (1 cup)
  • Melted Butter - 70 grams (1/3 cup)

Chocolate Cream

  • Ganache (Dark Chocolate 60 grams (1/3 cup) + Cream 33% 60 milliliters (1/4 cup))
  • Sugar - 30 grams (2 tablespoons)
  • Cream 33% - 230 grams (1 cup)

White Cream

  • Cream 33% - 250 milliliters (1 cup)
  • Sugar - 50 grams (1/4 cup)

Equipment

  • Whisk

    Your best friend for achieving a smooth batter. If you don't have one, a fork can work in a pinch, but it'll take more time.

  • Non-stick Skillet (20 cm/8 inch)

    Essential for cooking evenly bronzed crepes without sticking. Tip: Wipe the skillet with a paper towel lightly brushed with oil before each crepe.

  • Piping Bags

    These make decorating a breeze. Use one for each cream type to keep things neat and tidy.

  • Cooling Rack

    For allowing your crepes to cool without becoming soggy.

Instructions

Step 1

Preparing the Crepe Batter

Break the eggs into a bowl and add salt, vanilla, and sugar.
Whisk the mixture well, then add melted butter and mix thoroughly.
Combine cocoa powder with flour and sift into the egg mixture.
Mix until smooth.
Add milk in two stages, mixing well after each addition.
Refrigerate the batter for 1 hour.
Cook crepes on both sides. Use a 20 cm (8 inch) skillet and then cut the crepes to 18 cm (7 inch) rounds for uniform layers.

Step 2

Making the Creams

For the White Cream: Whip very cold cream with sugar until stiff peaks form. Transfer to a piping bag.
For the Chocolate Cream: Place chocolate in a bowl, pour in 60 ml (1/4 cup) of hot cream, and stir until glossy.
Whip very cold cream with sugar until soft peaks form, add cooled chocolate ganache, and whip until firm. Transfer to a piping bag.

Step 3

Assembling the Cake

Assemble the cake by spreading cream on each crepe layer.
Alternate between chocolate cream and white cream.

Servings

🎉 Dive into a slice of this decadent crepe cake and trust us, it'll be love at first bite! Whether you're celebrating a special occasion or just indulging in a rich dessert, here's how to elevate the experience:

🫐 Add Fresh Berries: Top each slice with a handful of vibrant, juicy berries. The tartness perfectly balances the cake's sweetness.

🍦 Pair with Ice Cream: Serve a scoop of vanilla or chocolate ice cream on the side. The cold, creamy texture complements the soft, rich layers of the cake beautifully.

Alongside a Cup of Coffee: A strong, dark coffee can cut through the richness of the cake, making for a sophisticated pairing. Perfect for afternoon tea or a cozy after-dinner treat!

🌟 With Whipped Cream and Nuts: A dollop of light whipped cream and a sprinkle of crushed nuts add delightful texture and flavor.

Variations

🌾 Looking for a gluten-free option? Swap the regular flour with a high-quality gluten-free flour blend. Ensure it's a blend that includes a binding agent like xanthan gum for the best texture.

🌱 Need a vegan version? Replace the eggs with flax seeds (1 tablespoon of ground flax seeds + 2.5 tablespoons of water per egg). Use plant-based milk like almond or oat, and substitute the cream with coconut cream or whipped aquafaba.

Faq

  • Why are my crepes sticking to the pan?

    This might be due to insufficient greasing of the skillet or the skillet not being hot enough. Ensure the skillet is properly heated and lightly oiled before pouring in the batter.

  • How can I prevent lumps in the batter?

    Sifting the flour and cocoa powder before adding them helps. Also, mix thoroughly and slowly combine the wet and dry ingredients.

  • Can I make the crepes ahead of time?

    Absolutely! You can make the crepes a day in advance. Store them in an airtight container in the fridge and separate each crepe with parchment paper.

  • How do I evenly spread the cream between layers?

    Using a piping bag ensures a consistent distribution of the cream. Pipe a spiral of cream on each crepe, then spread it gently with a spatula.

  • What's the best way to keep the cake layers from slipping?

    Refrigerate the cake for about 30 minutes after assembling half of the layers. This helps set the cream and makes the remaining assembly easier.

  • Can I add other flavors to the cream?

    Of course! Feel free to add flavor extracts like almond or mint to the creams for a unique twist. Just remember to start with a small amount and adjust to taste.

Nutrition facts

Delicious Chocolate Crepe Cake
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):300 - 400
Total Fat:25g
Saturated Fat:16g
Protein:7g
Total Carbohydrate:25g
Total Sugars:15g