For a few years now, I’ve been dreaming of making a birthday cake out of crepes, but I didn’t find the opportunity—you see, the little hands have another favourite cake. This year, however, on the occasion of my own birthday, I decided to offer myself what I had been dreaming of. I also took it a step further, and made chocolate crepes, then created the birthday cake that was about to become our birthday breakfast! And if you think it’s hard, let me tell you that I needed 30 minutes to make the 35 crepes, and just 10 minutes to assemble it all! I really took advantage of everything I had around the house to decorate it (yes, yes, even the pieces of chocolate that I had leftover from Christmas), and… here you go! Impressive, tasty, original, and completely chocolatey, the chocolate crepe birthday cake is here for you to try out! Of course, you can also make chocolate crepes every day for breakfast, as well; let me explain everything!
What we are going to need
For the chocolate crepes
- Eggs. The eggs should ideally be at room temperature, and you should always prefer organic or free-range eggs.
- Flour. I used organic all-purpose flour. In general, you’ll be needing all-purpose flour, but you can substitute it with spelt or emmer wheat flour for a more nutritious result.
- Milk. Plant or animal, whichever you happen to have in your fridge. Alternatively, if you have no milk, you can use yogurt with water.
- Cocoa. Make sure you choose a good-quality cocoa that’s sugar-free.
- Sweetener. I’ve made the chocolate crepes with white petimezi as well as with honey. Alternatively, you can use maple syrup. Honey is suitable only for children over the age of one year old.
For the red fruit cream
- Fruit. Frozen red fruits. I used a combination of strawberries, blueberries, and raspberries. Of course, you can make the cream with fresh fruit, and you’ll need less time.
- Corn starch. For the mixture to bind.
- Sweetener. You can use honey or white petimezi here as well.
- Cream cheese. It creates an excellent combination with the fruit and helps create a velvety, creamy texture.
For the assembly
- Nut butter or tahini. Between each chocolate crepe, I used various butters chosen by the little hands.
- Sweetener. Optional, and added either with the nut butter or by itself.
- Red fruit cream.
Tips
- To make enough chocolate crepes, I made them small in a 20-centimetre frying pan. To be exact, I used 2 pans, so the whole process took me exactly 30 minutes for the 35 chocolate crepes. Each crepe really needs very little time to cook.
- Of course, you can make the mixture the night before and store it in the fridge and cook the crepes in the morning.
- They can also be made in a crepe maker if you want. The mixture has exactly the texture and consistency you need to work it easily. Of course, in that case, the crepes will have a different size, and come out smaller.
- The chocolate crepes can be stored in the fridge for 4 days or in the freezer for 4 months. To freeze them, place parchment paper between each one.
- You should set the stovetop or crepe maker at medium heat. I have an induction stovetop and I set it at 5.5 to 6, as it goes up to 9. Your frying pan and its thickness will also affect this.
- When you pour the mixture into the pan, you should make quick, circular movements to spread the mixture everywhere, or spread it with the underside of your spatula, again with quick movements.
- You can also make the crepes for breakfast, but make 1/3 of the dosages.
See also
- Carrot birthday cake with cream cheese and no sweeteners
- Vegan τούρτα μήλου, ζουμερή με σοκολατένια γέμιση
- Easy beetroot crepes with spelt flour
Warm a non-stick frying pan over medium heat and spread a tiny bit of olive oil with a piece of paper over its surface.
Whisk the eggs in a bowl.
Add the milk and the sweetener and mix thoroughly.
Add the flour and the cocoa and mix. You want to end up with a thin, runny mixture. You can also mix it in a blender.
Pour the mixture into the frying pan with a deep spoon and turn the frying pan around until the mixture covers it.
Bake until golden brown and solid. Then, using a spatula, carefully flip the crepe to the other side and cook for a few more seconds.
Remove the crepe from the frying pan and continue with the rest of the mixture.
Place the fruit with the sweetener or the honey in a pot, over low heat.
Put the water in a glass and mix it with the cornstarch.
After the fruits have grown softer, mash with a fork.
Pour the corn starch into the water in the pot.
Mix gently until it barely thickens and add the cream cheese, mixing until homogenous.
Remove from the heat and set aside to cool.
Place a crepe on the platter where you’ll serve the birthday cake and spread a generous spoonful of the cream on it.
Spread the cream from the centre outwards in a uniform layer, then add another crepe over it, lining them up.
Continue with the nut butter. In general, spread the cream and the butter in alternating layers until you’ve used all the crepes.
When all crepe layers have been completed, decorate with additional red fruit cream or anything else you want. Sprinkle with mashed nuts, puffed quinoa, shredded coconut, and fruits.
Ideally, set the birthday cake aside in the fridge for 1–2 hours, so that you can cut it more easily.
Enjoy!
Ingredients
Directions
Warm a non-stick frying pan over medium heat and spread a tiny bit of olive oil with a piece of paper over its surface.
Whisk the eggs in a bowl.
Add the milk and the sweetener and mix thoroughly.
Add the flour and the cocoa and mix. You want to end up with a thin, runny mixture. You can also mix it in a blender.
Pour the mixture into the frying pan with a deep spoon and turn the frying pan around until the mixture covers it.
Bake until golden brown and solid. Then, using a spatula, carefully flip the crepe to the other side and cook for a few more seconds.
Remove the crepe from the frying pan and continue with the rest of the mixture.
Place the fruit with the sweetener or the honey in a pot, over low heat.
Put the water in a glass and mix it with the cornstarch.
After the fruits have grown softer, mash with a fork.
Pour the corn starch into the water in the pot.
Mix gently until it barely thickens and add the cream cheese, mixing until homogenous.
Remove from the heat and set aside to cool.
Place a crepe on the platter where you’ll serve the birthday cake and spread a generous spoonful of the cream on it.
Spread the cream from the centre outwards in a uniform layer, then add another crepe over it, lining them up.
Continue with the nut butter. In general, spread the cream and the butter in alternating layers until you’ve used all the crepes.
When all crepe layers have been completed, decorate with additional red fruit cream or anything else you want. Sprinkle with mashed nuts, puffed quinoa, shredded coconut, and fruits.
Ideally, set the birthday cake aside in the fridge for 1–2 hours, so that you can cut it more easily.
Enjoy!
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
