Got leftover crepes? Layer them with some dark chocolate pastry cream, whipped cream and strawberries and you have a wonderful Chocolate Strawberry Crepe Cake.
A few weeks ago I made some Grand Marnier crepes. They were delicious but there were a lot of them and only one of me so I looked around for something to do with the leftovers. I saw a recipe for a crepe cake that had vanilla pastry cream between the layers. It looked easy but it wasn’t chocolate and that had to change.
Layering crepes and pastry cream is simple enough but getting the crepe to cream ratio down was more difficult. I started with the original recipe amounts for the vanilla cake. The cake was flat and was mostly crepe – not nearly enough chocolate for my tastes. The original recipe also called for coating the top with turbinado sugar and torching it (like a creme brulee). I don’t have a torch so I tried the old broiler method with not such stellar results.
I decided to double the amount of pastry cream and top with strawberries and whipped cream. So much easier than sticking the cake under a broiler and hoping for the best. Then I thought, why not have a layer of strawberries and whipped cream in the center? I love the contrast and the flavor is out of this world.
Santa Barbara Chocolate sent me some of their wonderful dark chocolate so this cake is not too sweet. You can also use dark chocolate chips or chop up a dark chocolate bar or semi-sweet chocolate chips.
If you want to save some time, you can substitute Cool Whip for the “stabilized whipped cream.” I also froze my cake before slicing it so the slices would come out easier but chilling over night also works. Chocolate Strawberry Crepe Cake freezes well so you can make it ahead for special occasions.
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cranberry hazelnut crepe cake from Blahnik Baker