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


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



  • 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.)