Milk Chocolate Ganache Crepe


The ultimate thousand-layer chocolate crêpe cake.

Milk Chocolate Ganache Crepe


  • 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.


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