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Chocolate Crepe Cake – rolled cake for Candlemas
A cake of fluffy chocolate crepes, filled with vanilla whipped cream and a thin layer of spread. Ideal for Candlemas or as a decadent dessert. The recipe details each step, from mixing the crepe batter to assembling the cake, with tips, cooking times and storage advice.
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Cost Breakdown
Critical Success Points
- • Prepare the dry ingredients and sift to avoid lumps
- • Rest the crepe batter (15 min)
- • Cook the crepes over medium heat to avoid burning
- • Assemble with a thin layer of spread so the crepes stick together
Safety Warnings
- • Be careful of hot oil splatters when cooking the crepes.
- • Do not leave the pan unattended on the heat to avoid burns.
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