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Prep 2 hours
Total 2 hours
Serves
US | Metric
Ingredients
  • 120 g Butter plus extra melted butter for cooking
  • 600 g Plain flour
  • 1300 ml Milk of choice (I used Oat milk)
  • 4 Eggs
  • Chocolate Spread of choice
  • Caramel Sauce of choice
Chocolate Crêpe Cake Chocolate Crêpe Cake
Chocolate Crêpe Cake
Drizzled with Madagascan Vanilla Caramel

Simple buttery crêpes stacked together with layers of chocolate and drizzled with a gorgeous Madagascan Vanilla Caramel sauce. It looks difficult and yes it does take a while to make so many crêpes but once they are made it is so easy to put together and just looks incredible! 


METHOD

  1. Melt the butter, set aside
  2. Place the flour in a bowl and whisk in the eggs and the milk until well combined
  3. Stir in the melted butter and place the batter into a jug for easy pouring
  4. Heat your crêpe pan or frying pan with a little melted butter and pour in enough batter to just thinly coat the base of the pan
  5. Swirl the batter around the pan until all evenly coated, once cooked on one side flip to finish cooking the other side, each crêpe should only take a minute or two to make, remove into a plate
  6. Continue cooking until all batter is used up and you have a stack of crêpes ready to fill
  7. Once all crêpes are cooled, start by placing the first crêpe on your cake plate, spread a thin layer of chocolate spread on top, if the sauce is too thick to spread then just microwave for a few seconds
  8. Place another crêpe on top and repeat this process until all crêpes are stacked with chocolate in between
  9. At this point you can carefully cut around the edge of the cake with a very sharp knife to give you a cleaner edge
  10. Finally cover the sides and top of the cake in chocolate spread using a spatula and refrigerate
  11. Remove from the fridge 1 hour before serving to bring to room temperature 
  12. Slice and serve drizzled with your favourite caramel sauce
Chocolate Crêpe Cake Chocolate Crêpe Cake
Chocolate Crêpe Cake
Drizzled with Madagascan Vanilla Caramel

Simple buttery crêpes stacked together with layers of chocolate and drizzled with a gorgeous Madagascan Vanilla Caramel sauce. It looks difficult and yes it does take a while to make so many crêpes but once they are made it is so easy to put together and just looks incredible! 

favorite
print
like
Prep 2 hours
Total 2 hours
Serves
US | Metric
Ingredients
  • 120 g Butter plus extra melted butter for cooking
  • 600 g Plain flour
  • 1300 ml Milk of choice (I used Oat milk)
  • 4 Eggs
  • Chocolate Spread of choice
  • Caramel Sauce of choice

METHOD

  1. Melt the butter, set aside
  2. Place the flour in a bowl and whisk in the eggs and the milk until well combined
  3. Stir in the melted butter and place the batter into a jug for easy pouring
  4. Heat your crêpe pan or frying pan with a little melted butter and pour in enough batter to just thinly coat the base of the pan
  5. Swirl the batter around the pan until all evenly coated, once cooked on one side flip to finish cooking the other side, each crêpe should only take a minute or two to make, remove into a plate
  6. Continue cooking until all batter is used up and you have a stack of crêpes ready to fill
  7. Once all crêpes are cooled, start by placing the first crêpe on your cake plate, spread a thin layer of chocolate spread on top, if the sauce is too thick to spread then just microwave for a few seconds
  8. Place another crêpe on top and repeat this process until all crêpes are stacked with chocolate in between
  9. At this point you can carefully cut around the edge of the cake with a very sharp knife to give you a cleaner edge
  10. Finally cover the sides and top of the cake in chocolate spread using a spatula and refrigerate
  11. Remove from the fridge 1 hour before serving to bring to room temperature 
  12. Slice and serve drizzled with your favourite caramel sauce