Crepes Cake With Chocolate Meringue Frosting Recipe

Name: Crepes Cake With Chocolate Meringue Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons cake flour; 3 tablespoons sugar; 4 eggs; 6 tablespoons unsalted butter melted; 2 cups milk warm; vegetable oil; 6 large egg whites; 1 1/4 cups sugar; 4 sticks unsalted butter room temperature, cut into tablespoons; 10 ounces bittersweet chocolate melted; 1 teaspoon espresso prepared; 20 crepes; frosting Chocolate Meringue; 2 tablespoons sugar

Servings: persons

½ tablespoons cake flour
3 tablespoons sugar
4 eggs
6 tablespoons unsalted butter melted
2 cups milk warm
vegetable oil
6 large egg whites
1 1/4 cups sugar
4 sticks unsalted butter room temperature, cut into tablespoons
10 ounces bittersweet chocolate melted
1 teaspoon espresso prepared
20 crepes
frosting Chocolate Meringue
2 tablespoons sugar

1
MAKE THE CAKE: Sift flour and 3 tablespoons of the sugar together into a mixing bowl. Set aside. In a large bowl whisk eggs together, being careful not to overbeat. Gently stir in flour mixture until smooth. Stir in butter. Slowly stir in milk until just blended with the consistency of light cream - do not over mix. Cover bowl with plastic wrap. Let rest for at least 1 hour.
2
Rub bottom of an 8-inch nonstick crepe pan with vegetable oil and wipe out excess with a paper towel. Place over medium heat. Ladle in about 4 tablespoons of batter into the center of the pan. Tilt and rotate pan immediately to make the batter run around the edge and cover the bottom evenly. Pour any excess batter back into the bowl. Cook until brown, about 20 seconds. Lift crepe edge with your fingers or a spatula (you may want to do this off of the heat). Cook on the other side for about 10 seconds. Turn out onto a plate. Repeat process with remaining batter (pan will probably not need to be greased again). Stack crepes separated by between paper towels. Crepes can be made ahead and kept for several hours, wrapped in plastic at room temperature, or refrigerated over night. Makes about 20 crepes.
3
MAKE THE MERINGUE FROSTING: In a heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160 F).
4
Attach the bowl to the mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until mixture is fluffy and cooled, about 6 minutes.
5
Switch to the paddle attachment. With the mixer on medium low speed, add the butter several tablespoons of butter at a time, beating well after each addition. Beat in melted chocolate and espresso. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
6
ASSEMBLING THE CAKE: Place first crepe on a plate. Spread a thin layer of meringue evenly across the cake. Lay second crepe on top. Repeat frosting process until all but one crepe is left.
7
Place the last crepe on a separate plate. Evenly distribute remaining 2 tablespoons of sugar. Caramelize the sugar with a small handheld kitchen torch. Place the crepe on top of cake and let cool.
8
Once the caramelized sugar has cooled, frost the top and side of cake. Immediately, cool cake in the refrigerator to let frosting harden.
9
Let cake sit out at room temperature for about 5 minutes before serving.

2101

kcal

Calories

159

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ tablespoons cake flour, 3 tablespoons sugar, 4 eggs, 6 tablespoons unsalted butter melted, and more.

Yes, Crepes Cake With Chocolate Meringue Frosting falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crepes Cake With Chocolate Meringue Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions