Do you remember the Shire, Mr. Frodo? It’ll be spring soon. And they’ll be sowing the summer barley in the lower fields… and eating the first of the strawberries with cream. Do you remember the taste of strawberries?
― Sam Gamgee, The Return of the King
Do you remember the taste of strawberries?
Sweet. Really Sweet. Sour. Really Sour. Sweet and Sour.
I think half the time I buy strawberries, I use them for making crepes, or french toast. Half the time, I just eat them on their own. If I’m lucky, they will be sweet.
If I’m not lucky, they will be sour, and then, I’ll just bathe them in sugar, or eat them with nutella.
Unfortunately, I’m trying to not eat nutella because I seriously can’t stop myself from eating it when it’s there. I can literally go through a jar in 2 to 3 days. Did you know that the company that makes Nutella is the world’s biggest buyer of hazelnuts? They use up 25% of all nutella production!
Homemade Chocolate Syrup
For this Strawberry Chocolate Crepe Cake recipe, instead of nutella, I decided to make my own chocolate syrup. It’s very easy!
It’s basically just some cocoa powder, sugar and a bit of milk or water! Oh and a handful of chocolate chips or chopped chocolate to make it thicker.
I actually was going to use some “chopped almonds” and put it in the crepe cake, but it ended up being more like “almond powder” because my food processor was too powerful. It still tasted good though! Also, it was a good substitute for that powdered sugar look.
I typically use this traditional crepe recipe to make crepes. However, I was running out of eggs. Therefore, I tried looking for an eggless crepe recipe.
Most of the ones I found had too much butter, but I was able to find out that didn’t have as much here. It also had some corn flour, which I thought was interesting so I decided to try it out.
It turned out to be similar to the traditional recipe!
The first two crepes I tried to make ended up falling apart because I flipped them too early.
I figured out the formula though. Three and a half minutes on really low heat for each side does the trick! You should really set a timer if you have no sense of time like me.
My first batch of crepes was not really as good as I wanted it to be. They got a bit burnt on the sides, and the sizes were all over the place, which is why my cake looked more like a pyramid!
I thought I didn’t have enough crepes to make the cake so I made another batch, which actually came out better. Unfortunately, it turns out the ones I already made before was enough for the cake, and by the time I finished the second batch, I ran out of strawberries.
It’s ok though. I’ll use them later for orange chocolate, or lemon honey crepes.
Stack ‘Em Up
Now, to tie them all together, just stack the ingredients up in this order:
Now that I think about it, you can probably put chocolate before strawberries as well.
Honestly, you wouldn’t realize it, but the strawberries do add a substantial layer to the cake.
You can make crepe cakes out of anything you want really. A really good one I had was a green tea crepe cake from a place in New York, which I can’t remember the name. Other filling suggestions include:
- Condensed milk and choice of fruit
- Nutella and choice of fruit (bananas!)
- Apples, cinnamon and caramel syrup
- Lemon and honey
- Blueberries or raspberries with white chocolate syrup
- Orange and dark chocolate (you can even add orange liquor)
I hope you experiment and try other variations of this Strawberry Chocolate Crepe Cake recipe. And if you want to stick to the traditional crepe recipe instead of the eggless one, again, you can find it here.
Please don’t be afraid to flip the crepes! I think they sense it when you do and then they fall apart haha.
Happy cooking and flipping and stacking!
- 1 cup of whole wheat flour
- 1 cup of corn flour
- 1 cup of milk
- 1 cup of water
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 2 tablespoons of melted butter
- Butter for greasing
- 2 tablespoons of cocoa powder
- 1 tablespoon of white sugar
- 3 - 4 tablespoons of hot water or hot milk
- 2 tablespoons of chocolate chips or chopped chocolate
- 3 - 4 cups of strawberries, thinly sliced
- Chopped almonds (optional)
- Melt 2 tablespoons of butter in a pan or microwave.
- In a large bowl, combine the whole wheat flour, corn flour, milk, water, salt, sugar and melted butter. Mix well.
- Grease a frying pan with butter. Keep heat on low.
- Using a ladle, scoop out some of the batter onto the pan slowly. Tilt the pan to spread out the batter evenly. Wait for 3.5 minutes before flipping the crepe. Cook other side for another 3.5 minutes. (Remember to keep heat on very low setting.) Set aside cooked crepe in a plate.
- Repeat the same steps until the batter is all gone. Try to keep scoops of batter an even size each time.
- When crepes are cooking, start slicing strawberries and set aside.
- To make chocolate syrup, combine the cocoa powder and sugar. Add hot water or milk and mix well. Add chocolate chips to make the syrup thicker. Set aside in a bowl.
- Chop some almonds or nuts of your choice.
- To make the cake, put some strawberries on top of a crepe, drizzle chocolate syrup and sprinkle some almonds. Layer with another crepe and repeat in that order until all crepes are gone, ending with a crepe.
- Drizzle some chocolate syrup on top of the crepe cake, or sprinkle some powdered sugar (optional).
- Serve and enjoy!
- This makes about 10 to 12 crepes (5 - 6 inches). If you have some leftovers, you can refrigerate them for about 3 to 5 days, making sure they are cool enough before they are stored. You can also freeze them by placing a parchment paper in between each crepe.