As I wrote some time ago, crepes are a dish I often make because they’re perfect for both sweet and savory creations, and by now, after making tons of them in my previous life as a cook in pubs and my trattoria, I make them with my eyes closed! So to please my son, I prepared this easy chocolate crepe cake, a wonderful plumcake full of soft crepes well spread with melted chocolate or Nutella!
HOW TO FILL THE CREPES?
You can have fun filling the crepes with lots of interesting things, ….
1) melted chocolate;
2) Nutella softened in the microwave or in a bain-marie;
3) melted chocolate and hazelnut crumbs;
4) apple compote and raisins just soaked in warm water and well squeezed;
5) classic pastry cream quite firm;
6) chocolate pastry cream same as above;
7) pieces of apple sautéed with a little brown sugar and crumbled amaretti and…
and…. much more, because these ideas that I have mentioned are those that just come to me without too much thought!!!
EASY CHOCOLATE CREPE CAKE
The kitchen of ASI
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for EASY CHOCOLATE CREPE CAKE
- 2 cups milk
- 4 eggs (medium)
- 2 cups flour
- 3 tbsps butter
- as needed Nutella® (or other chocolate hazelnut spread…)
- as needed Nutella® (softened heated in the microwave)
- as needed dark chocolate chips
Tools for EASY CHOCOLATE CREPE CAKE
- Loaf Pan
- Ladle
- Kitchen Scale
Preparation for Easy Chocolate Crepe Cake
FOR THE CREPES I USED THIS TOOL
ETNEA MONETA 24 CM
The recipe for this plumcake with crepes filled with Nutella or another chocolate and hazelnut cream is quite simple and quick …
I prepare the crepes by putting in a bowl the beaten eggs, flour, and milk and mix vigorously or blend with an immersion blender.
On the crepe maker or the small pan, I melt the butter and add it warm to the batter for making the classic crepes and mix everything well.
If I have time, I let the batter rest in the fridge for at least 30 minutes, but if I can’t for a thousand reasons, this won’t cause any problem for the goodness and success of the recipe😉
With the pan already buttered, I start making the crepes, placing them one by one on a plate to cool completely.
I line the chosen loaf pan with cling film and start completing the crepes filling.
I place the crepe on a surface and spread at least a tablespoon and a half of chocolate cream or Nutella or other to your liking.
As I prepare them, I place them at the bottom of the loaf pan and fill all the space creating layers of crepes spread with the cream.
For my easy chocolate crepe cake, I prepared about 12 reaching the edge of the pan and pressing them a little against each other.
There will be extras from the quantities I’ve given, and I suggest putting them in the freezer for a next possibly savory recipe and then baked au gratin like THE SAVORY SPIRAL OF FILLED CREPES RECIPE →https://blog.giallozafferano.it/asilannablu/spirale-salata-di-crespelle-ripiene/
I now seal everything with cling film well in the mold and place it in the fridge, taking it out at least 30 minutes before serving at the table.
I then decorate the chocolate-filled crepe cake with chocolate cream or Nutella, just softened and heated in the microwave or in a bain-marie, and add a couple of tablespoons of chocolate chips…
Enjoy your meal!
Annalisa
