Recipe: Layered Chocolate Crepes

by Courtney Sullivan

Layered CrepesWhip up a batch of classic chocolate crepes and customize with your sweetie's favorite fillings -- a combination of nuts, fruit, and sauces.

To make a deliciously, decadent dessert, layer a few berries with homemade whipped cream and top with shaved chocolate.

You'll definitely be hearing lots of "mmmmmmssss."

Layered Chocolate Crepes

Prep time: 20 minutes | Total time: 50 minutes | Yield: 12 servings


• 2 cups milk
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 6 tablespoons powdered sugar
• 2 large eggs
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt


Whisk all the ingredients vigorously until the crepe batter is completely smooth. Allow it to rest in the refrigerator for at least 20 minutes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add three tablespoons of batter to the pan and swirl to cover the bottom of the pan. Cook until the crepe is slightly moist on top and golden underneath, about 1 minute. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for another minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

For breakfast: Fill each crepe with a combination of whipped cream, fruit, nut butter or sauce. Sprinkle lightly with powdered sugar.

For dessert: Layer a crepe, then filling, crepe, then filling until you run out of crepes. Top with whipped cream and shaved chocolate.

Cook's Note

For a whipped cream that stays whipped:

1/4 cup cold water
1 tsp unflavored gelatin
1 pint whipping cream
1/4 cup or less powdered sugar
1 teaspoon vanilla

Chill a bowl and beaters. Place the water in a glass measuring cup. Sprinkle gelatin over the water to soften. After one minute, microwave the water and gelatin on high to dissolve (30 to 60 seconds). Stir well and coll to room temperature.

Pour whipping cream into chilled bowl. Whip cream until soft peaks form. Fold in powdered sugar and vanilla. Add cooled gelatin mixture and whip until stiff. Refrigerate or freeze.

Have any suggestions to add? Tell us in the comments!

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