Milk Chocolate Ganache Crepe

The ultimate thousand-layer chocolate crêpe cake.


  • 3 strawberries
  • 5 frozen blackcurrants
  • Cocoa powder, as needed
  • Mint leaves
  • Crepe batter:
  • 240g cake flour
  • 60g cocoa powder
  • 50g sugar
  • 4 eggs
  • 580ml milk
  • 45g melted butter
  • Chocolate whipped cream:
  • 200g couverture chocolate
  • 600ml heavy cream
  • Advance Preparation:
  • Sift together cake flour and cocoa powder.
  • Make chocolate whipped cream.
  • Melt couverture chocolate in a metal bowl set over a saucepan filled with barely simmering water, stirring gently.
  • Gradually pour lukewarm heavy cream into the melted chocolate and let it sit in the fridge for a day.
  • Whisk until firm.


  1. Cocoa crepe batter: Mix together cake flour, cocoa powder, and sugar in a bowl.
  2. Create a hole in the middle. Place eggs and ⅓ of the milk into it and whisk from the center out.
  3. Gradually mix in the rest of the milk, then add melted butter.
  4. Strain the batter through a mesh strainer and let it sit for an hour.
  5. Melt a thin layer of butter in a Teflon frying pan over medium heat. Pour the crepe batter into the pan.
  6. Once its surface begins to dry, flip over and leave it for a few seconds, then remove it from the pan.
  7. Make the last 2~3 crepes larger.
  8. Place plastic wrap in a bowl, then place one of the large crepes. Spread chocolate whipped cream evenly using a spoon.
  9. After stacking all the layers inside the bowl, let it sit in the fridge for more than an hour.
  10. Remove the crepes from the bowl and sprinkle the top with cocoa powder. Pipe chocolate whipped cream teardrops in the center and place strawberries, blackcurrants, and mint leaves. Enjoy!