Updated: Feb 15
This Crepe Cake is a show-stopper of a dessert, but is surprisingly easy to make! Layers of crepes sandwiched with whipped cream filling and glazed with Chocolate Ganache.
For the Crepes:
2 Cup Flour
2 Cup Milk
1/2 Cup Water
1/4 cup Melted butter
___________________________________ For whipped cream:
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 1/3 cup of semi-sweet chocolate chips
1 cup heavy whipping cream
In a large bowl mix all wet ingredients first then add in the flour. Mix well. Let mixture sit in the fridge for one hour.
To make the whipped cream, pour the heavy cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows and set aside.
Heat a large skillet to medium heat and then spray in with oil so that the crepe won’t stick.
Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
Flip the crepe once it looks dry on top and the edges start to just brown. Cook for another 30 seconds and remove from the pan.
Repeat with more batter, stacking the finished crepes on a plate.
In a large mixing bowl, combine heavy whipping cream and confectioners' sugar. Using the whipping attachment on your electric mixer, whip the cream until stiff peaks form
Begin preparing the cake: On a cake stand, place one crepe down in the center. Spread a thin, even layer of whipped cream about 1/4 cup to the entire crepe making sure to reach the edges of the crepe. Top with a crepe, and repeat with another layer of cream, continue this process until you have reached your desired cake height, or around 18-20 crepes. check as you go that the layers are even and ur crepe stack is straight. Place cake in fridge.
To make the ganache bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
Place lid on chocolate chips to trap the heat and let sit undisturbed for 5 mins. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outwards until smooth. It will turn into velvety ganache. Once it's velvety, let it sit uncovered at room temperature about 10 minutes before pouring it over your cake.
To finish the cake, add a final layer of chocolate ganache, decorate the cake with dipped strawberries and chocolate truffles. Place the cake in the fridge for 2-4 hours to allow the cream to set. Use a very sharp knife to cut the cake.