Ingredients
For the Crepes (makes about 20–22 thin crepes):
1 cup all-purpose flour
1 ½ cups whole milk (room temperature)
3 large eggs (room temperature)
2 tbsp cocoa powder (unsweetened)
2 tbsp granulated sugar
3 tbsp unsalted butter (melted and cooled)
1 tsp vanilla extract
Pinch of salt
For Pistachio Cream Filling:
1 ½ cups heavy whipping cream (chilled)
½ cup mascarpone cheese (or cream cheese)
½ cup pistachio paste (or finely ground unsalted pistachios blended into a paste)
½ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
For Chocolate Ganache Topping:
½ cup heavy cream
200 g dark chocolate (chopped or chips)
1 tbsp butter (optional, for shine)
Garnish:
Chopped pistachios
Chocolate shavings or curls
Dusting of cocoa powder (optional)
Instructions
Step 1: Make the Chocolate Crepes
In a blender, combine milk, eggs, vanilla, melted butter, cocoa powder, sugar, flour, and salt. Blend until smooth and lump-free.
Refrigerate the batter for 30 minutes to rest.
Heat a non-stick pan over medium heat and lightly grease with butter.
Pour about ¼ cup batter into the pan, swirl quickly to coat the base evenly.
Cook for 30–40 seconds until the edges lift, flip carefully, and cook the other side for 15–20 seconds.
Stack crepes on a plate with parchment paper between them. Let them cool.
Step 2: Prepare Pistachio Cream Filling
In a large chilled bowl, whip the heavy cream until soft peaks form.
Add mascarpone cheese, pistachio paste, powdered sugar, and vanilla extract.
Whip again until stiff peaks form. Keep refrigerated until use.
Step 3: Assemble the Crepe Cake
Place one crepe on a serving platter.
Spread a thin layer of pistachio cream filling on top.
Layer another crepe, followed by cream filling. Repeat until all crepes are stacked (about 20 layers).
Finish with a crepe on top, then press gently to stabilize the cake.
Step 4: Make Chocolate Ganache
Heat heavy cream until just simmering.
Pour over chopped chocolate and let sit for 1 minute.
Stir until smooth, then add butter if desired for shine.
Let ganache cool slightly before pouring over the crepe cake.
Step 5: Garnish & Chill
Pour ganache over the top of the cake, letting it drip slightly down the sides.
Sprinkle with chopped pistachios and chocolate curls.
Refrigerate for at least 2–3 hours (overnight is best) before slicing.
✅ Serving
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