Crêpe Cake Layered with Fruits and Chocolate
Crêpe Cake
My layered crêpe ‘cake’ is nicely balanced with a chocolate hazelnut cream and 4 berries jam and the fresh fruit are the crown on top. After cooking and decorating it is better to put it into the fridge for 1 hour and the layers will not slip. Very important! Cut it with very sharp knife for nice slices! If it is not sharp enough, you will push the knife hard and you will destroy the layers by pushing out all the fillings. A sharp knife is the most important tool in a kitchen, you just have to be careful not to cut yourself. I like to eat it immediately when it’s ready, I’m impatient and can’t wait.
Take Your Time
It’s very easy to make these layered crêpes but you need time to cook all of them. I suggest frying in two pans at once and you can save some time. I cooked this portion in one pan and it took me 1,5 hours, for a total of 26 pieces. But we couldn’t resist and ate some, sorry. Less is more when it comes to folded or rolled crêpes, because of the heavier filling you feel satiated after one slice.
Tip!
To speed up the cooking process you can use 2 pans to make the crêpes.
Crêpe or Pancake?
Crêpe or pancake, they almost have the same ingredients, but there are some differences between them. We often interchange the names, but we usually know what it’s all about. They both have flour, milk and eggs as main ingredients. But American-style pancakes are thick and fluffy, while French crêpes are thin and delicate. The main difference in ingredients is that pancakes are made with baking powder or baking soda while crêpes don’t contain either. French crêpes are made to cover the whole base of the pan and are filled with many varieties of sweet or savory filling and can be folded or rolled up. American pancake is smaller in size and thicker.
Fill it with:
Keep chocolate as your base but maybe try and fill it with lemon curd instead of jam.
Crêpe Cake Layered with Fruits and Chocolate
Ingredients
Crêpes 24-26 pieces (24 cm diameter)
- 400 gram cassava flour
- 8 large eggs
- 1,7 liter almond milk or cashew milk add more if it’s too thick
- 3 tbsp coconut oil
- 1 tbsp vanilla extract
- ¼ tsp salt
- Coconut oil to coat the crêpes pan.
Filling
- 1 portion Homemade Chocolate Hazelnut Cream
- 400 gram Four berries jam
Decoration
- 100 gram 85 % dark chocolate
- 2 tsp coconut oil
- 300 gram strawberry raspberry, blackberry, redcurrant mixed
Instructions
- Put all crêpe ingredients into a large bowl and mix them very well with hand or stand mixer, until the batter is homogeneous, silky and not lumpy.
- Let batter rest for 10 minutes.
- Heat a crêpe pan on medium high heat and coat with a bit of coconut oil.
- Scoop one ladle batter into the center of the pan and quickly swirl the pan to evenly coat the bottom.
- Cook for 2-3 minutes, until the edges of the crêpe is starting to golden brown.
- Flip the crêpe and cook the other side for 1 minute.
- Repeat the steps until you finish all the batter, cover the pan with a thin layer of coconut oil before every crêpe.
- Allow to cool down before you start layering.
- Place 1 crêpe on a serving plate. Spread a thin layer of chocolate hazelnut cream.
- Place the next crêpe on top and spread with a thin layer of 4 berries jam.
- Repeat the 8th and 9th steps until you reach your last crêpe. Do not spread anything on the last one.
- Melt the chocolate with coconut oil in a small bowl above boiling water (bain-marie).
- Pour the melted chocolate to the top of the layered crêpes and decorate with fresh fruits.
- Put the layered crêpes into the fridge for 30 minutes.
- It’s possible to serve it immediately but use a very sharp knife, otherwise the layers will slip if you push it very hard. It is easier to serve after resting it in the fridge, because the chocolate cream and the chocolate on the top will be a bit harder, it will hold the layers. I have to admit to you, I like to eat this crêpe-cake immediately.