Chocolate Crepes Recipe
What to do when simple crepes just won’t cut it anymore? Add some cocoa and make chocolate crepes! Even better, stack them up for a cake!
Completely sugar free recipe and more delicious than any other breakfast we tried so far. OK, it might not be a breakfast for every day but for the weekends, it’s just the best. This recipe yields about 20 crepes depending on how thick we will make them. So there is room to grow the number of layers or practice the crepe flipping. Also if we like thicker creamier layers just halve the amount of pastry we would prepare and fill the same amount of cream between them.
This crepe cake should need at least an hour in the fridge for us to be able to cut it. If it isn’t cooled down properly the layers will slide all around while we try to cut them so give it some rest.
Unfortunately, this cake won’t last too long as the bananas we have been using aren’t baked. We can use some other sweetener to get around this problem or eat up the whole cake quickly. Decisions, decisions….
Ingredients
Crepes
- 4 cup / 500g Flour
- 4 tablespoon / 25g Cocoa powder
- 2 Eggs
- 7 tablespoon / 100g Butter (soft or melted)
- ¼ teaspoon Salt
- 1¾ cup / 400ml Soda water
- 2 cup / 500ml Milk
(makes 14 crepes, 2 x 7 layer chocolate crape cake)
Filling
- 4 Bananas or sweetener of choice
- ½ teaspoon / 2.5ml Vanilla aroma
- 2½ cup / 800ml Whipped cream
(for 2 x 7 layer crepe)
How to make Chocolate crepes
- Measure flour, cocoa powder, eggs, butter and salt into a bowl.
- Pour in milk and soda water then mix everything together until getting a uniform textured batter.
- Heat a frying-pan over medium-high heat and brush some melted butter on top.
- Pour a spoonful of the batter onto the pan. Check out how to make crepes: https://www.youtube.com/watch?v=3i6bUKQ3Mjs&t=
- Tilt the frying-pan around until it is covered with the batter. Try to make similar sized crepes for the cake layers.
- Depending on the heat we use, one side of the crepe can be done in 1 – 3 minutes. Check the bottom of the crepe. If it doesn’t stick, it’s good to go. Sometimes it’s good even if it sticks. When the top starts to show signs of dryness, it should be good to flip.
- Flip the crepe then bake for about half the time the first side needed.
- When golden brown spots starts to appear, take the crepe out and start the next one. Repeat until all the batter is finished.
- Let the crepes cool before layering them with cream.
- Whip cream and mix in the bananas or sweetener of choice. Bananas need to be ripe with a couple of brown spots.
- Layer the crepes with the cream.
- Once the layers are done, cover the cake gently so the top layer won’t dry out and put the cake into the fridge for at least a couple of hours so the cream can set. Mind not to use bananas as sweetener if the plan is to keep the cake there for days.
- The longer the cake can set, the better we can slice but after about four days it won’t provide so much pleasures as the first day.
Enjoy!
Crepes come in many flavors and forms but all are delicious:
- Gluten-Free Pancake Recipe
- Keto Pancake Recipe
- Walnut Crepe – The Gundel Pancake
- Homemade Sugar Free Crepes Recipe
Chocolate Crepes Cake Recipe
What to do when simple crepes just won't cut it anymore? Add some cocoa and make chocolate crepes! Even better, stack them up for a cake!
Servings 18
Ingredients
Crepes
- 4 cup / 500g Flour
- 4 tablespoon / 25g Cocoa powder
- 2 Eggs
- 7 tablespoon / 100g Butter soft or melted
- ¼ teaspoon Salt
- 1¾ cup / 400ml Soda water
- 2 cup / 500ml Milk
- makes 14 crepes, 2 x 7 layer chocolate crape cake
Filling
- 4 Bananas or sweetener of choice
- ½ teaspoon / 2.5ml Vanilla aroma
- 2½ cup / 800ml Whipped cream
Instructions
- Measure flour, cocoa powder, eggs, butter and salt into a bowl.
- Pour in milk and soda water then mix everything together until getting a uniform textured batter.
- Heat a frying-pan over medium-high heat and brush some melted butter on top.
- Pour a spoonful of the batter onto the pan.
- Tilt the frying-pan around until it is covered with the batter. Try to make similar sized crepes for the cake layers.
- Depending on the heat we use, one side of the crepe can be done in 1 - 3 minutes. Check the bottom of the crepe. If it doesn't stick, it's good to go. Sometimes it's good even if it sticks. When the top starts to show signs of dryness, it should be good to flip.
- Flip the crepe then bake for about half the time the first side needed.
- When golden brown spots starts to appear, take the crepe out and start the next one. Repeat until all the batter is finished.
- Let the crepes cool before layering them with cream.
- Whip cream and mix in the bananas or sweetener of choice. Bananas need to be ripe with a couple of brown spots.
- Layer the crepes with the cream.
- Once the layers are done, cover the cake gently so the top layer won't dry out and put the cake into the fridge for at least a couple of hours so the cream can set. Mind not to use bananas as sweetener if the plan is to keep the cake there for days.
- The longer the cake can set, the better we can slice but after about four days it won't provide so much pleasures as the first day.
Notes
Enjoy!
Pin now, Enjoy later!
X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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Absolutely amazing recipe!
Thanks a lot! It’s divine indeed!
It didn’t look as it were! Delish!
Crepes are awesome but this crepe cake is another level! Pun intended ;D
Wow, this is huge!