When I was younger, my sister and I created these pancake tacos that we only ate on special occasions! We would take little mini frozen pancakes and heat them up in the microwave! After we let them cool, we would top them with chocolate chips and whipped cream, then fold them into a little taco and devour each and every one of them!
Maybe that’s why I love this crepe cake so much? I love the soft, chewy texture of the crepe, with the mousse-like texture of the whipped cream frosting, with the nice little crunch of the chocolate chips! Seriously, my mouth is watering just talking about it! I wish I had a slice of crepe cake waiting for me every day.
If you haven’t made crepes before, this is your opportunity! Crepes are essentially a super thin pancake, but they have this unique texture that I adore! You don’t have to make a cake from them, you could just spread some chocolate hazelnut spread inside, roll it up and top with berries! So delicious! The trick to getting them so thin is to pour about a quarter of a cup into the pan, then pick up the pan and circle it around so the batter spreads out in the pan more.
It’s okay if the first couple of crepes don’t turn out perfect! If there’s a little tear in them, don’t stress, you can cover that up with frosting later! This is such a fun cake, you just have to enjoy it! Trust me, after the first bite, it’ll be your new favorite!
1 3/4 cup of milk
1 1/2 cups of flour
1/4 cup of cocoa powder
3 tablespoons of sugar
1 teaspoon of vanilla
3 tablespoons of butter
A sprinkle of salt
Whipped Cream Frosting:
1 pint of heavy whipping cream
Half a block of room temperature cream cheese
3/4 cup of powdered sugar
1 teaspoon of vanilla
Sprinkle of salt
To make the crepes, begin by melting the butter in the microwave and allow to cool slightly. Then, add the eggs, milk, flour, cocoa powder, sugar, salt, and vanilla to a blender. Pulse a couple of times, then add in the butter. Pulse until fully combined.
Heat a large nonstick pan on the oven to about medium, spray the pan with the nonstick spray. Take a 1/4 cup measure and scoop out some of the batter, pouring it into the center of the pan. Take the pan and gently circle the pan around to get the batter to flow around the pan, to help widen and flatten the crepe. You want the crepe to be about 6-8 inches wide. Once you see little bubbles on the crepe, about a minute, flip to the other side for another 30 seconds! That’s it! It’s so quick!
I spray the pan about every 3 or so crepes to help make sure they don’t stick the pan! I got about 20 crepes out of this, including the ones I used for taste-testing purposes.
While the crepes cool, we can make the frosting. Pour the pint of heavy cream into the bowl of a stand mixer and begin to whip on medium speed. Once the cream is slightly whipped add in the vanilla and cream cheese. Once the cream cheese is incorporated, begin to add in the powdered sugar and salt. Whip for a couple of minutes to make sure the frosting is fluffy and fully incorporated!
Smear a little bit of frosting onto a serving plate and place the first crepe down. I try to place the bigger crepes on the bottom and work up to the smaller ones. Place a spoonful of the frosting onto the crepe and then smooth out to the edge. Place another crepe and repeat the process. Once about halfway through, sprinkle a generous layer of chocolate chips onto the frosting layer. Then continue layer until you get to the final crepe. I like to place a larger scoop of frosting onto the top so it looks extra billowy and fluffy, then I sprinkle the top with sprinkles and extra chocolate chips!
Words cannot express how I feel about this cake! It’s so fluffy and spongy while being sweet but not too sweet! This was my birthday cake last year and I’m tempted to make this a yearly ritual. Honestly, I would make it a weekly ritual if I could… That’s literally how perfect this cake it!