Easy Crepe Cake w/ Whipped Cream & Chocolate Ganache
This crepe cake recipe is made by layering French crepes with whipped cream and topped with a delicious chocolate ganache.
Ingredients
For the crepes:
- 2 cups Flour
- 2 cups Milk
- 3 tablespoon Granulated sugar
- 4 Eggs
- ¼ cup Butter melted, unsalted
- 2 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
For the whipped cream:
- 2 ½ cups Heavy cream
- ½ cup Powder sugar
- 2 teaspoon Vanilla extract
For the chocolate ganache:
- 3.5 oz Heavy cream
- 3.5 oz Dark chocolate
Instructions
- In your blender, add the milk, eggs, flour, vanilla extract, salt, granulated sugar, and melted butter.
- Blend the mixture on high for about 30 seconds, scraping down the sides if you have flour stuck on the sides of the blender container until you get a smooth mixture.
- Heat a non-stick 10-inch skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of the batter into the pan, swirling it around to cover the bottom evenly.
- Cook the crepe for about 30-40 seconds until lightly golden and crispy on the edges, then carefully flip it over using a spatula and cook for another 20 seconds.
- Remove the crepes to a plate and allow them to cool completely so the whipped cream won’t melt.
Make the whipped cream
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Assembly
- Place the first crepe onto a serving platter and spread an even-thin layer of the whipped cream on top.
- Repeat this step on the rest of the crepes and the whipped cream.
Make the chocolate ganache
- Chop the dark chocolate and place it into a large bowl. Heat the cream in a saucepan until it comes to a simmer. Pour the cream into the bowl with the chopped chocolate.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Pour the ganache on top of the cake and spread it with an offset spatula. Top the cake with a strawberry or any of your favorite fresh berries and serve!
Notes
- Use a blender to make the crepes. Making French crepes in a blender makes the crepes batter super silky and smooth with no lumps.
- Tilt and rotate the pan when you make the crepes, this is the most efficient way to spread the batter evenly.
- Use a non-stick pan that is ideal for making thin and evenly cooked crepes. Make sure the pan is hot before pouring in the batter.
- Adjust the heat of your pan to medium-high when cooking crepes. This will help them cook quickly without burning.
- Pour the batter correctly! Pour a small amount of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread it thinly and evenly across the surface.
- Use a spatula to gently loosen the edges of the crepe before flipping it over with confidence using your fingers or spatula.
- Allow each side of the crepe to cook until lightly golden brown before flipping. Patience is key to achieving that perfect texture.
- Allow the cooked crepes to cool completely before topping them with the whipped cream so the whipped cream won’t melt.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Nutrition
Calories: 500kcalCarbohydrates: 38gProtein: 9gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 162mgSodium: 160mgPotassium: 265mgFiber: 2gSugar: 11gVitamin A: 1340IUVitamin C: 0.4mgCalcium: 128mgIron: 3mg
Tried this recipe?Let us know how it was!