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–+ servings
Crepe cake on a cake plate.

Easy Crepe Cake With Whipped Cream & Chocolate Ganache

Rich and delish
This crepe cake has stacks of soft, thin vanilla crepes layered with fluffy whipped cream and topped with a glossy dark chocolate ganache.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine French
Servings 10 slices
Calories 500 kcal

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 Powdered sugar
  • 2 teaspoon Vanilla extract

For the chocolate ganache:

  • 3.5 oz Heavy cream
  • 3.5 oz Dark chocolate

Instructions
 

Make the crepes

  • Blend: Add the milk, eggs, flour, vanilla extract, salt, sugar, and melted butter to a blender. Blend on high for about 30 seconds, scraping down the sides, until completely smooth.
  • Heat the Pan: Heat a 10-inch non-stick skillet over medium heat and lightly grease it with butter or oil.
  • Pour and Swirl: Pour about ¼ cup of batter into the pan and swirl it quickly so it coats the bottom in a thin, even layer.
  • Cook and Flip: Cook for 30 to 40 seconds, until lightly golden on the edges, then carefully flip and cook for 20 seconds more.
  • Cool: Stack the crepes on a plate and let them cool completely.

Make the whipped cream

  • Whip: Whip the cold heavy cream, vanilla extract, and powdered sugar with an electric hand mixer until stiff peaks form.

Assemble the cake

  • First Layer: Place one crepe on a serving plate and spread 2 to 3 tablespoons of whipped cream over it in a thin, even layer all the way to the edges.
  • Stack: Repeat with the remaining crepes and cream, pressing each crepe down gently. Chill the cake for at least 1 hour.

Make the chocolate ganache

  • Heat: Place the chopped dark chocolate in a bowl. Heat the cream until it just simmers, then pour it over the chocolate.
  • Stir: Let it sit for 10 minutes, then stir until smooth and silky. Cool for 5 to 10 minutes.
  • Finish: Pour the ganache over the chilled cake and spread it with an offset spatula. Top with fresh berries and chill until set.

Notes

  • No Blender: Whisk the flour, sugar, and salt in a bowl, whisk in the eggs and ½ cup of milk to a smooth paste, then slowly whisk in the remaining milk, melted butter, and vanilla. Strain out any lumps.
  • Rest the Batter: 30 minutes of resting makes the crepes even more tender.
  • Test Crepe: Use the first crepe to adjust the heat and amount of batter.
  • Thin Crepes: Use just enough batter to coat the bottom of the pan.
  • Cool Completely: Warm crepes will melt the whipped cream.
  • Cold Cream: The heavy cream must be very cold to whip into stiff peaks.
  • Even Layers: Use 2 to 3 tablespoons of cream per crepe and spread it to the edges.
  • Cool the Ganache: Let it cool for 5 to 10 minutes so it doesn't melt the cream.
  • Clean Slices: Use a hot, dry knife and wipe it between cuts.
  • Make Ahead: Cook the crepes up to 2 days ahead and stack them with parchment between each one.
  • Storage: Keep covered in the fridge for up to 3 days. Freeze the whole cake or slices for up to 2 months.

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
Keyword Crepe Cake
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