Crepe Cake with Espresso Chocolate Glaze

Elevate your dessert game with this stunning Crepe Cake with Espresso Chocolate Glaze—a showstopping masterpiece that combines delicate layers of tender crepes, airy espresso-infused whipped cream, and a luscious dark chocolate glaze. Perfect for special occasions or an indulgent treat, this crepe cake boasts a luxurious balance of textures and flavors, from the creamy filling to the rich coffee notes in the decadent glaze. While it requires a touch of patience to stack its many layers, the result is a striking, bakery-worthy dessert that’s surprisingly easy to make at home. Serve this crowd-pleaser chilled for a truly unforgettable experience.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 2 cups Milk
• 4 pieces Large eggs
• 3 tablespoons Unsalted butter (melted)
• 2 tablespoons Granulated sugar
• 1 teaspoon Vanilla extract
• 2 cups Heavy cream (for filling)
• 3 tablespoons Powdered sugar (for filling)
• 1 teaspoon Espresso powder
• 6 ounces Dark chocolate (chopped, for glaze)
• 0.5 cup Heavy cream (for glaze)

Directions

Step 1

In a large mixing bowl, whisk together the flour, sugar, milk, eggs, melted butter, and vanilla extract until smooth. The batter should have a thin, pourable consistency. Let it rest for 30 minutes.

Step 2

Heat a non-stick 8-inch skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.

Step 3

Pour about 1/4 cup of the batter into the pan, swirling it to spread the batter into a thin, even layer. Cook for about 1-2 minutes or until the edges lift slightly and the bottom is lightly golden.

Step 4

Flip the crepe with a spatula and cook the other side for about 30 seconds. Transfer to a plate. Repeat with the remaining batter, making approximately 18-20 crepes. Allow all crepes to cool completely.

Step 5

To make the filling, whip the heavy cream, powdered sugar, and 1/2 teaspoon of espresso powder until stiff peaks form. Set aside.

Step 6

Lay 1 crepe on a serving plate. Spread a thin layer of whipped cream filling over the crepe. Top with another crepe and repeat the layers until all crepes are used, ending with a crepe on top.

Step 7

To make the glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chopped dark chocolate and remaining espresso powder until smooth and glossy.

Step 8

Let the glaze cool slightly, then pour it over the top of the crepe cake, allowing it to drip down the sides. Smooth with a spatula if desired.

Step 9

Refrigerate the cake for at least 2 hours to set. Slice and serve chilled.

Nutrition Facts

Serving size	(1726.4g)

Amount per serving	% Daily Value*
Calories	4673.9

Total Fat 332.4g	0%
Saturated Fat 200.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1574.9mg	0%
Sodium 714.8mg	0%
Total Carbohydrate 333.5g	0%
Dietary Fiber 16.8g	0%
Total Sugars 169.1g
Protein 79.4g	0%

Vitamin D 374.7IU	0%
Calcium 1245.9mg	0%
Iron 26.0mg	0%
Potassium 2396.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 6.8%

Carbs: 28.7%