celebrating the crepe

DSC_0082.JPGOn any given day, you could probably find crepe batter in my fridge.

Crepes are one of the simplest ways to satisfy a sweet tooth (in moderation, of course) without the fuss and mess of traditional baked desserts, and are incredibly versatile–something I want to emphasize in this post. With this batter, you can pair them with either sweet or savory accompaniments, or even eat them plain.

Aside from making a few crepes here and there, smothering them with Nutella after a long day, a more avant-garde way to enjoy the crepes is to layer them with filling to create a trendier version of a cake, something I first came across in a bakery in Queens and haven’t been able to get out of my mind ever since.

The crepe cake itself is by no means a novel idea, but I just wanted to put my own spin on this increasingly popular and show-stopping dessert. Deceptively easy, crepe cakes have a unique mouthfeel, due to all the layers, that makes them just as satisfying as traditional cakes. This particular crepe cake is layered with orange chocolate filling, and topped with dark chocolate ganache. Some other flavor pairings I have tried out are Boston crème filling and ganache, orange marmalade and whipped cream, and matcha with black sesame. Feel free to create pairings of your own, and be creative!




MULTI-PURPOSE CREPE BATTER (makes ~25 small crepes):

  • 4 eggs
  • 2 cups wheat flour
  • 6 tbsp melted butter
  • 1 cup water
  • 1 ½ cups unsweetened almond milk
  1. Blend all the crepe ingredients until the liquid mixture is homogenous; consistency should be thinner than that of pancake batter (Note: if substituting with gluten-free flours, you may need to add 1.5x the volume to achieve the proper consistency)
  2. Allow mixture to sit for AT LEAST 20 minutes so that the bubbles subside (this is important because it prevents the crepes from ripping when you cook them)
  3. Heat a small or medium pan on medium heat (depending on how large you want your cake to be); spray with vegetable oil or a thin coat of butter
  4. With the pan OFF HEAT, pour enough batter into the pan to cover 2/3 of the area and swirl the batter around the pan to create a thin crepe
  5. Return the pan to heat; flip crepe once the edges start to separate from the pan
  6. Cook on second side until a light golden color is achieved


  • 8 oz semi-sweet chocolate chips
  • zest from 2 oranges
  • juice from one orange
  • 2 tbsp almond milk (to prevent chocolate from seizing)
  1. Heat the chocolate chips over a double-boiler
  2. Once melted, add the flavoring ingredients and the almond milk (this evens out the fat-water ratio so that the chocolate doesn’t seize from adding orange juice)
  3. Whisk until smooth and shiny; allow to cool before spreading the mixture on crepes


  • 4 oz dark chocolate chips
  • 2 tbsp almond milk (can also use heavy cream)
  1. Heat the milk/creme in the microwave until scalding
  2. Pour over the chocolate; allow to sit
  3. Whisk until the mixture is smooth

Assembling the crepe cake-

  1. Allow all components to cool
  2. Cut out a cardboard circle (or use a paper plate) to match the circumference of the crepes–this will serve as the base
  3. Spread 1-2 tablespoons of filling onto a crepe, and transfer to the base
  4. Repeat this with each individual crepe, and stack them on the previous crepe (this is easier and cleaner than spreading the filling onto the entire cake each time) until there are about 20 layers
  5. Cover with ganache; cool to set (at least an hour)




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