Crêpes Cake

Crepes Cake with  St. Malo Chefanie Sheet.

Crepes Cake with St. Malo Chefanie Sheet.

This mille-feuille crepes cake is as delicious as it is beautiful.



  • 2 eggs

  • 3/4 cup milk

  • 1/2 cup water

  • 1 cup flour

  • 3 tsp melted butter

  • 1 1/2 tsp of sugar

  • 1 tsp vanilla extract

  • extra butter for the pan

Chocolate Frosting:

Make 5 cups of frosting (for a 9 inch cake)

  • 15 oz semisweet or bittersweet chocolate, chopped

  • 2 1/4 cups of sour cream, room temp

  • 1/2 cup light corn syrup

  • 1/4 cup powdered sugar

  • 3/4 teaspoon vanilla extract


  • Mix all of the ingredients in a blender or mixer. Cover the mixture and let it rest at least 1 hour in the fridge.

  • While the mixture is in the fridge, melt the chocolate in a bain marie, stir it until melted. Remove from the heat and let cool.

  • Whisk the sour cream, corn syrup and vanilla extract until combined. Slowly add the chocolate until the mixture is uniform. Taste, if needed, add more corn syrup one tablespoon at a time until it reaches the desired level of sweetness.

  • Let it cool at room temp or in refrigerator until it reaches spreadable consistency (around 30 minutes).

  • Heat a 6-inch non-stick pan, add butter just to coat. Pour 1 oz batter in the enter of the pan and swirl it to spread.

  • Cook for 30 seconds and flip, cook the other side for 15 seconds and remove from the pan. Let it cool flat.

  • Continue until the batter is done.

  • When the crepes are cold, place one in a flat surface or cake stand and cover with frosting. Repeat.

  • Spread chocolate frosting on top and sides of the cake.

  • Apply #ChefanieSheeet & Enjoy!!

Active time: 25 min. Total time: 1 hour 25 min.

17 to 22 crepes, one 6-inch cake


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