Perfect Chocolate Éclair Crepe Cake

A delicious combination of éclair and pancakes – absolutely flawless! Chocolate éclair crepe cake is one of the best chocolate desserts that I ever tried. If you are a fan of sweet chocolaty treats, just like me, then this cake is a holiday for your belly. Easy and quick to prepare – it will take you around 35 minutes to make it – and it would be a real surprise for your family or friends. Try it:


Servings 10

Ingredients:

For the crepes:

  • 1 ¼ cup white four
  • 2 eggs
  • ½ cup low-fat milk
  • ¾ cup water
  • A pinch of salt
  • ½ teaspoon sugar
  • 2 tablespoons melted butter

For the éclair filling:

  • 1 ½ cups milk
  • 1 package (3.4 ounces) French vanilla instant pudding
  • 8 oz. whipped topping (I used Cool Whip)
  • 16-ounce chocolate frosting, to frost

 

Instructions:

  • In a bowl, add pudding and milk. Using an electric mixer, beat together for around 2 minutes then add the whipped topping and combine to incorporate. Refrigerate to set up.
  • Next, heat frying pan on medium. In a large mixing bowl, whisk the flour, water, milk, and eggs together. Add butter and salt. Continue beating until all the lumps are gone.
  • Spray a non-stick cooking spray a bit onto the pan. Heat over medium-high heat. Apply some batter and cook the pancake for about 2 minutes on the first side and then turn around and cook around 1 minute on the second side. Repeat the process until you finish the mixture. You will probably get 13-15 pancakes/crepes.
  • Once all of the pancakes/crepes are made, it’s time to assemble!
  • Stack the crepes as evenly as you can onto a plate Then, take Cool Whip lid and apply on the top of the crepes, use it as a stencil. With a knife, cut around the edges of the whipped topping lid onto the crepes so they will all be a circle of the same size. (This is optional, but it certainly does look nicer!)
  • After that, apply a pancake onto a plate. Add two spoonfuls of the éclair filling onto the pancake and spread evenly. Apply another pancake on top of the mixture and start again. Repeat with the remaining pancakes/crepes. On the very top finish with a pancake without the mixture on top.
  • Once you are done, cover and refrigerate for 2 hours to set.
  • Before serving, frost the top with chocolate frosting. Slice and serve. (This dessert tastes the best when prepared and consumed on the same day.)
See also  Coffee Mousse (With Chocolate Sprinkles and Caramel Sauce)

Enjoy!