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Thick, homemade malted fudge separates thin fresh crêpes and crushed malt balls.

Malted Fudge "Hot Mess" Crepe Cake

serving time8


  • 2 cups Malt Balls

  • 4 large eggs

  • 1/2 teaspoon salt

  • 2 cups unbleached all purpose flour

  • 2 1/2 cups homo-milk

  • Melted butter

  • 4 cups chopped dark chocolate, plus extra for decorating

  • 1 can sweetened condensed milk

  • 4 tablespoons milk

  • 4 tablespoons malt powder

  • Whipped cream


  1. Place the malt balls in a clean dish towel and using a rolling pin, crush them until the pieces are no bigger than a pea. For the crepe batter, whisk eggs and salt in large bowl. Gradually whisk in flour, then milk. Strain into medium bowl. Let stand 1 hour or best if overnight.

  2. Heat nonstick skillet over medium-high heat. Brush with melted butter. Pour 1/3 cup batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

  3. For the chocolate fudge melt together the dark chocolate, condensed milk and milk over a double boiler. Once melted and smooth whisk in the malt powder. To build, layer a crepe on a plate and spread a few tablespoons of the malted fudge over top, spread. Sprinkle a bit of the crushed malt ball. Add another crepe and repeat the process until desired height. Top with remaining fudge, whipped cream, some shaved dark chocolate and crush malt balls.

Malted Fudge "Hot Mess" Crepe Cake




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today I want to make a dark chocolate malted crepe cake that is all 'round just a hot mess, but doesn't require an oven, and is my jam. I just tooted when I said that. First step in this amazing malted fudge crepe cake recipe is crushing some balls. Alright, so I have got a ton of malt balls here. I separated some just off to the side, 'cause I want to keep a few whole. Now these ones are gonna go in a nice clean towel. I'm goin' wrap 'em up like a little baby. Alternatives to a towel? I don't have any. Find yourself a clean tea towel, or off. Get yourself a rolling pin, and start crushin'. And just get a little like that, and then just like, "Ooh, oho, you like that?" I can't. It's too much for me. I can only go so far with innuendos, before I feel very uncomfortable, so that's enough for me. I'm just gonna keep crushing. Alright, cool. Step number uno is done. I'm just gonna get these back in the bowl. Now, I already did this last night. I made some crepe batter. The thing about crepe batter is it's really gotta sit and set up overnight, or for a couple hours, but is best overnight. So, I've already gone ahead and done that. Really easy to put together. Alright, so I just need to get the saran wrap off of here. I'm gonna give it a bit of a stir. So, I've got a great nonstick frying pan here, with my burner underneath. I'm just gonna brush it with a little bit of melted butter. And each time we make a crepe, we want to brush it with a little bit of butter. Don't want any sticking. It also adds some pretty good flavor. So, then I'm going to pour in, a little touch. The first one, warning, is always messed up. Always. Doesn't matter what you do. Doesn't matter how good you are at this. It's always just a bit of a joke. So you want to swirl it around, and what I have found to be the easiest thing, is that you want to swirl all the way to the edges of the pan. If you try and restrict it from being at the edges, you'll end up with little legs, I call them. Where you get drips that haven't fully filled up. Cool, so we're gonna let this cook. I want it so that the edges are rising slightly. Then, when I flip it, I want to make sure it's just browned slightly. We're gonna let it cook for about 30 seconds to a minute on the other side, and then I'm gonna make the rest of the crepes here. We are in the final stages. I have everything set up now to make my malted fudge. This recipe's really exciting. Also, can we just talk about how I can't stop eating the malt balls? Sorry. This is very important as well. I'm multitasking. Okay, I've got a saucepan with some water in it. I'm gonna create a double boiler. So, I've got my two cups of chopped up dark chocolate. And place that over top. We're gonna melt it nice and slowly with half a can of sweetened condensed milk. Pour that in. And I'm just gonna give that a stir. Let it melt entirely. Then, to that, I have got some of this malt drink mixture. Brands would be Ovaltine or Milo. So, we're putting some of that in. And, just to thin it out a little bit, I'm going in with a touch of milk. And stir that. Let's get it nice smooth. Beautiful. Okay, so our fudge is done. Our crepes are done. Our Maltesers are crushed. Let me just double-check for safety. Make sure nothing weird has happened. They're fine, but it's a good thing I did that. Okay, let's build. So we go with a layer of crepe. Come here lil' baby. Put it on. Put it on whatever tray that you eventually want to serve it on, because this is goin' get a little bit messy. We're goin' put a little of our hot fudge. Just smooth that out, and then a little dusting of some Maltesers. And I'm gonna repeat that process 10 more times. I'm gonna decorate the top with a little bit of shaved chocolate, and some whipped cream, and some of those full Maltesers, and then I'ma dive in. I warned you it was gonna be a hot mess. I told you. But I am all about this. Give me this mess any day. No regrets, hashtag. Thank you so much for watching. I hope you enjoy this recipe. I hope you get a chance to make it. And I will see you next time.