Fresh Berry and Chocolate Crepe Cake Recipe

Name: Fresh Berry and Chocolate Crepe Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Cake flour; 20 grams Cocoa powder; 1 Egg; 280 ml Milk; 1 tbsp Granulated sugar; 10 grams Butter; 200 ml Heavy cream (42% fat); 2 & 1/2 tablespoons Blueberry jam; 50 grams Blueberries (fresh or frozen); 1 Vanilla oil

Servings: persons

1
Melt the butter in the microwave.
2
and take the blueberries out of the freezer to bring to room temperature.
3
Mix the flour and cocoa powder.
4
In a separate bowl, beat the egg and add the granulated sugar and half the milk, in that order.
5
Add the powdered ingredients from Step 1 and mix well.
6
Add the rest of the milk, melted butter, and vanilla oil.
7
Mix well.
8
Refrigerate and let the batter rest for at least 1 hour.
9
Heat a frying pan and spread just a small amount of oil (not listed).
10
Fill 2/3 of a ladle with the batter and pour into a circular shape into the frying pan.
11
When the edges are cooked, flip over and cook the other side.
12
Remove from pan.
13
Add jam to the heavy cream and whip until soft peaks form.
14
Spread about 1 tablespoon of the cream from Step 6 onto the crepe and scatter about 6 blueberries on top.
15
Place another crepe on top and spread more cream from Step 6, add another 6 blueberries.
16
Repeat these steps in order until all of the crepes are used.
17
Cover with plastic wrap and refrigerate for about 30 minutes.
18
Cut the crepe cake and arrange the remaining blueberries and cream on a plate.

642

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 100 grams Cake flour, 20 grams Cocoa powder, 1 Egg, 280 ml Milk, and more.

Yes, Fresh Berry and Chocolate Crepe Cake 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!

Fresh Berry and Chocolate Crepe Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions