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
- 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
- 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.