Mini Chocolate Crepe Stack
Alright ya’ll, I’m kickin’ it up a notch today with the afternoon tea treats! I can never get enough chocolate and this Mini Chocolate Crepe Stack is hitting all the right spots. I’ve been eating crepes since I was a kid; my grandma used to make them for breakfast every Saturday, which was just fine by me. When it comes to chocolate, there’s no wrong way to eat it, but my favorite combination is to pair it with fruit.
Today I’m making chocolate crepes, filling them with orange-flavored whipped cream, and topping them with chocolate ganache. You’re welcome! See that missing slice in the photo? That bite went straight into my mouth. And it’s quite possible that I finished the rest of this stack off for dinner.
I promise, if you make this for your next tea party, your guests will be talking about it for a long time to come!
Mini Chocolate Crepe Stack
(Note: This recipe should make 4-6 stacks, but that’s only if you decide to share!)
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1 3/4 cups whole milk
- 4 tbsp salted butter, melted and slightly cooled, plus another 2-3 tbsp, melted, for the pan
- 3 eggs
- 1 tsp vanilla extract
Combine all ingredients (except extra butter for pan) in a blender. Blend until fully combined and smooth, stopping to scrape down sides occasionally. Transfer the crepe batter to a bowl and let sit for about an hour.
Lay parchment over a plate or baking sheet. Heat an 9-inch non-stick skillet over medium heat until hot. Lightly brush with melted butter and add 1/4 cup of the crepe batter, gently swirling to cover the bottom of the skillet. Cook until dry on the bottom and set on top, about 2-3 minutes. Gently flip and cook an additional 30 seconds to 1 minute. (Note: a narrow wooden or silicone spatula works best to get under the crepe without tearing it.)
Remove and lay on parchment. Continue with the rest of the batter making approximately 10-12 crepes and stacking them all on top of each other. (Note: if you’re new to crepe making, it may take a few tries to perfect your method, don’t worry, just keep practicing.)
Once the crepes are done, remove 3 or 4 at time and place on a cutting board. Cut with a 2 1/2″ round cookie cutter. You should be able to cut four mini crepes out of each large one. Continue until all of your crepes are cut.
Orange Whipped Cream Filling
- 1/2 pint whipping cream
- 2-3 tbsp powdered sugar, depending on your desired sweetness
- Zest from one large orange
- 2 tbsp freshly squeezed orange juice
- 1/2 tsp granulated sugar
Add whipping cream, powdered sugar and orange juice to a medium bowl or bowl of a stand mixer. Whip on low to incorporate then increase to high and beat for 4-5 minutes until soft peaks form.
In small bowl, combine orange zest and granulated sugar. Reserve for crepe stack topping.
- 4 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Put chocolate in a small mixing bowl. Heat heavy cream over medium heat until steaming. Pour over chocolate, let sit for 5 minutes, then whisk until smooth. Let sit for 5 minutes until slightly thick.
Assembling the Chocolate Crepe Stack
Using a small spatula or spoon, top one mini crepe with orange whipped cream and place on plate. Continue with each crepe, stacking as you go. Top stack with one uncovered crepe. Each stack should have 8-10 mini crepes with orange whipped cream between each layer.
After stack is assembled, drizzle with chocolate ganache and top with orange zest. Serve with a warm cup of tea and enjoy.