4 Astonishing Crepe Cakes

Chocolate Strawberry Crepes

Ingredients
for 2 servings

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup hazelnut spread
10 strawberries, sliced
powdered sugar, to garnish

Preparation

1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.
8. Spread half of the chocolate hazelnut spread on half of the crepe.
9. Lay half of the strawberries on the chocolate spread.
10. Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
11. Repeat with the other crepe.
12. Dust with powdered sugar, then serve.
13. Enjoy!

S'mores Crepes

Ingredients
for 2 servings

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
graham cracker, as desired
chocolate, as desired
marshmallow, as desired
chocolate syrup, to garnish

Preparation

1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.
8. Add graham crackers, chocolate, and marshmallows to crepe. Fold crepe over twice.
9. Bake at 350˚F (175˚C) for 10 minutes.
10. Remove from heat and cool.
11. Serve with chocolate syrup and crumbled graham crackers.
12. Enjoy!

Berry Cheesecake Crepes

Ingredients
for 2 servings

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
1 cup raspberry
1 cup blueberry
1 cup blackberry
2 tablespoons lemon juice
¼ cup sugar
¼ cup powdered sugar
8 oz cream cheese, 1 block, softened
powdered sugar, to garnish

Preparation

1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.
8. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
9. Cook for about 2 minutes, then remove from heat and cool completely.
10. Mix the cream cheese with the powdered sugar until smooth.
11. Spread half of the cream cheese mixture on one side of the crepe.
12. Spread half of the berries on top of the cream cheese.
13. Fold the crepe over the berries, then fold in half.
14. Repeat with the other crepe.
15. Serve with powdered sugar.
16. Enjoy!

Caramel Banana Crepes

Ingredients
for 2 servings

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Preparation

1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.
8. In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
9. Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
10. Remove from heat and cool.
11. Spread half of the banana mixture on half of one crepe.
12. Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
13. Repeat with the other crepe.
14. Serve with whipped cream and a drizzle of caramel sauce.
15. Enjoy!