Layers of chocolate crêpes and raspberry whipped cream make a rich and airy dessert that is perfect for sharing and celebrating. Valentine’s Day is just around the corner, followed by Pancake Tuesday, so get your crêpe pan out and enjoy tucking into this sweet-but-not-too-sweet delight of a cake.
Do you eat crêpes often? My kids absolutely love them, and every once in a while I will send a couple of plain crêpes in their lunch boxes as a fancy alternative to a sandwich. A crêpe cake is even fancier than that, and it was fun to create something worthy of my seldom-used cake stand.
Some of my friends have mentioned that crêpes are a little intimidating to consider making at home. If video instructions would help you or someone you know, I’ve got a new class on Skillshare you should check out. It’s called “Crêperie 1-2-3: How to Make French Crêpes” (referral link). Even for someone like me who makes crêpes often, it sometimes takes some tweaking to get the crêpes to turn out just right. So in my new crêpe class, I share tips and techniques for how to succeed in making crêpes with any batter, including this recipe.
Putting another video class together has kept me busy, but I’m glad to be back sharing recipes and celebrating with foodie friends at Fiesta Friday this week! This time the party is co-hosted by Ai @ Ai Made It For You and Petra @ Food Eat Love.
Chocolate Raspberry Crêpe Cake
Ingredients:
- 1+3/4 cup to 2 cups dairy milk or coconut milk
- 2/3 cup buckwheat flour or superfine rice flour
- 2/3 cup tapioca flour
- 1/4 cup cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon psyllium husk powder, optional
- 2 Tablespoons brown sugar or other sweetener
- 1/2 teaspoon pure vanilla extract
- 3 eggs
- 2 +1/2 cups whipping cream or coconut cream
- 2 to 4 cups fresh or frozen raspberries, thawed
- 7 Tablespoons maple syrup
- 2 Tablespoons brown sugar or coconut palm sugar
- 2 packets unflavored gelatin powder
Directions:
- In a large mixing bowl, whisk together flours, cocoa, 2 Tablespoons sugar, psyllium husk powder and salt. Use an electric mixer to blend in milk until smooth, and then beat in eggs.
- Preheat a flat, 9-inch (23 cm) round saucepan or skillet for at least 1 minute over medium heat. Grease lightly with butter or coconut oil, spreading the oil evenly with a spatula or turner.
- Use a ladle or measuring cup with a spout to pour about 1/4 cup batter into the heated skillet. Quickly tilt and swirl the pan to spread the batter and create a thin, round crêpe. When the batter is cooked through, flip and cook the other side until browned spots appear.
- Transfer cooked crêpe to a platter and cover to keep soft. Lightly grease skillet before making the next crêpe. Cover with a lid or waxed paper to keep crepes soft.
- To make the raspberry whipped cream filling, crush about 3 cups raspberries with a fork and press the juice through a fine sieve. You need a yield of about 3/4 cup of seedless juice. Or you may leave the seeds with the raspberries and puree 1 cup of crushed raspberries. To the raspberry juice or puree, add 6 Tablespoons maple syrup and 2 Tablespoons sugar (or more to taste). Stir in 1 to 2 Tablespoons water before sprinkling the mixture with gelatin. Let sit without stirring for 5 minutes, until the gelatin is completely moistened.
- Heat the gelatin mixture in the microwave for about 30 seconds or in a small saucepan over medium-low heat, until gelatin dissolves completely. Let cool for a few minutes until the gelatin mixture reaches room temperature, but is not yet gelled.
- In a medium bowl, use an electric mixer to whip together whipping cream with raspberry gelatin mixture. Continue whipping until a fluffy, thick raspberry whipped cream results.
- Spread an even layer of raspberry whipped cream over the first crêpe, and continue stacking crêpes, alternating with whipped cream until the desired crêpe cake height is reached. You will probably use 16 to 18 crêpes. Cover top and sides with a layer of raspberry whipped cream. The cake may be wrapped and stored in the fridge to set for at least 2 hours or overnight. Before cutting and serving, garnish crêpe cake with additional raspberries and chocolate curls.
Swirls and Spice 
Would love to have a slice or two with you all. What a fun and special recipe.
Thanks! I think this one’s a keeper. 🙂
Be still my beating heart! I had a slice of crêpe cake once at the Plaza Hotel in NYC and it was sooooo good. This one with raspberry flavors is making me swoon! Can I please have it for my birthday which is coming up? Gorgeous!!!
I’d love to share this cake with you! Hope you have a very Happy Birthday, Johanne!
Such a great idea and so gorgeous! I agree, would be great for Fat Tuesday too – Kat
Thanks, Kat! At first I was thinking Valentine’s Day, but then someone commenting on my class pointed out that crepes are a great match for Fat Tuesday too!
Absolutely gorgeous! Perfect for Valentine’ Day!
Yes, it would make an ideal dessert I think!
That looks so yummy AND beautiful!
Thanks! The key was getting the filling just right so the layers would stay separate. Otherwise, it’s hard to go wrong with crepes and berries and whipped cream!
It’s beautiful and absolutely mouthwatering.
Thanks, Josette!
WOW! This looks absolutely fantastic – I have always wanted to try a crepe cake, but I’m afraid I have very little experience making crepes. I will have to start practicing though, because this cake looks too good to pass up! I love that I can even make it dairy-free 🙂
Thanks! My crepe class might help boost your confidence. 🙂 And it’s being offered as a free class for the first week.
This looks great and what a treat! I haven’t made crepes in ages and am now thinking it might be time! 🙂 Happy Fiesta Friday, a perfect sharing dish!
Yes, it’s always a good time for crepes in my opinion!
What a spectacular cake! I just need to stock up on a few of the specialty flours so that I can give it a try. This would make a special birthday cake for my gluten free daughter!
Yes, I tried a batch with a packaged GF flour blend, but the xanthan gum made the batter way too thick!
Excellent, Julia! I love mille crepe cakes and this one takes the cake 😄 I promise you I’ll give this a try, if I can get hold of those ingredients first. Psyllium husk, huh? Wow! You somehow managed to make this decadent cake into something quite healthy! 👏👏
Thanks, Angie! You can make the cake with any kind of crepes you like, and sweeten the whipped cream more if that makes you happy. 😁 The thing is, my husband does not like crepes, so I knew I would be eating several portions. I made him a yellow cake from a box for V-day. ❤️
I’ve made it a few times, but I think your recipe is wonderfully unique. I really must try it. Btw, this cake is the top feature this week at FF 😄
Oh yum! This crepe cake looks so good! Thank you for sharing at Merry Monday!
This is such a lovely recipe. It was one of my favourite cakes when I was still living in Thailand. Been meaning to make it, but finding that the layer would be too much work. It;s yummy to devour though! #FiestaFriday
This would be a perfect dessert for pancake day 🙂
Yes, I agree! Crepes for everyone!
I’ve made crepe cakes before but they didn’t look anything like yours! haha. Your cake is GORGEOUS!!
Thanks for your kind words. It seems that the right filling makes all the difference. I tried to make a crepe cake once or twice before with other fillings and it was not such a positive result.
OMG! Mouth watering like hell! This looks sooo good, have to try
This cake looks adorable, Julia! The combination of chocolate and raspberry is fantastic, must try this!
Out of this world decadent and yummy looking, this is a devide pin for me.
You had me at crepe…no, chocolate. Wait, raspberry too! Three of my favorite ingredients. Perfection!
I’m all about the crepe cakes lately and this one is beautiful! Great job!