Chocolate Crepe Tower

Chocolate Crepe Tower

Torre de Crepas de Chocolate
14 to 18 servings
Pati Jinich
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: cake, Chocolate, Crepes, Dessert, Ganache
Author:Pati Jinich
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Resting Time: 6 hours
Total Time: 8 hours 30 minutes
Chocolate Crepe Tower recipe from Pati's Mexican Table Season 6, Episode 11 "Juju's Chocolate-Covered Life"


For the crepes:

  • 1 cup melted unsalted butter, plus more to grease the pan
  • 3 cups all-purpose flour
  • 6 large eggs
  • 3 large egg yolks
  • 3 cups whole milk
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher or coarse sea salt, or to taste
  • 1 1/2 cups water

For the chocolate pastry cream:

  • 1/3 cup cornstarch
  • 4 cups whole milk, divided
  • 1/2 cup heavy cream
  • 1 cup granulated sugar, divided
  • 6 large egg yolks
  • 6 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 8 ounces (or 1 cup) dark or semi-sweet chocolate, finely chopped

For the chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 4 ounces bittersweet chocolate, chopped

Optional garnishes:

  • 2 tablespoons confectioners' sugar, for dusting
  • Sliced strawberries

To Prepare

To make the crepes:
  • In a small saucepan, heat the butter over low heat until it melts.
  • Place the flour, eggs, egg yolks, milk, sugar, salt and melted butter in the blender and purée until smooth, about 10 seconds. Add the water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
  • Place the batter in a container, cover and refrigerate for at least half an hour, or up to 12 hours. Once ready to make the crepes, whisk the batter well with a fork or a whisk.
  • Set a crepe pan or 7 1/2- to 8-inch nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about 1/4 cup of batter into it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
  • Cook for about 25 seconds, until edges are cooked and begin to dry out and the bottom of the crepe is lightly browned. With a small spatula or fork, lift one edge of the crepe and turn it over quickly with your fingers. Cook the second side for about 15 seconds, or until it has lightly browned. Flip the crepe onto a plate.
  • Repeat with the rest of the batter. After 3 or 4 crepes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for each one. Stack the crepes on top of each other with the first/darker side down. You should have about 35 to 40 crepes.
To make the chocolate pastry cream:
  • In a small bowl, mix together the cornstarch and 2/3 cup of the milk. Using your fingers might be easiest. This creates a slurry to prevent lumps in your cream.
  • In a large pot over medium-high heat, bring the remaining milk, cream and 1/2 cup of the sugar to a simmer. In a medium bowl, whisk together the remaining 1/2 cup sugar and the egg yolks.
  • Ladle 1/2 cup of the simmering milk mixture into the eggs, whisking into the eggs while you pour in order to temper the eggs, so they won’t curdle. Once completely combined, pour the egg mixture into the pot with the milk mixture and add your cornstarch slurry. Stirring frequently, cook until mixture is thickened. Remove from the heat, stir in the butter, vanilla and chocolate, until it is all melted and combined. Set aside to cool until ready to use. If it will be more than a few hours, cover with plastic wrap and refrigerate until ready to use.
  • On a cake stand or serving platter, place a crepe and spread or pipe about 3 tablespoons of pastry cream onto the crepe. Repeat until all the crepes and cream are used up. Refrigerate the cake for at least 8 hours or overnight.
To make the chocolate ganache (make this after the cake has been refrigerated):
  • Place the chopped chocolate in a large heat-proof bowl. In a small saucepan, bring 1/2 cup cream to a boil. Pour the hot cream over the chocolate. Let it sit for 5 minutes undisturbed, then fold with a rubber spatula until the chocolate and cream are mixed completely.
  • Pour ganache onto the top of the refrigerated cake, letting it drip slightly down the sides. If desired, top with a dusting of confectioners’ sugar and serve with sliced strawberries.

33 comments on “Chocolate Crepe Tower

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  1. This recipe worked perfectly (so fun to make!) and was soooo delicious! Thank you Pati! My Dad loved his birthday cake 🙂

    1. You need 6 eggs and 3 yolks to make the crepes and also 6 eggs to make the pastry cream. Enjoy the cake, Dhruv.

  2. Hi Pati,
    Can I refrigerate the tower after pouring ganache on top.?

    I want to bring this for desset for Thanksgiving

    1. You can, Phyllis. If you are looking to make it ahead for Thanksgiving, you can refrigerate/freeze the crepes for 3-4 days and then assembling the cake.

  3. I just saw this episode from your show last weekend! But loving both crepes and chocolate (Being the serious chocoholic that I am), this recipe perhaps stood out the most. Something my mother and I are definitely looking forward to make one of these days!

  4. How long can this stay in fridge? Can you freeze the crepes ahead of time, then assemble day before party? BTW, record your show so I won’t miss one. You have opened my eyes and kitchen to new recipes. Thank you so much.

    1. You can refrigerate/freeze the crepes before assembling the cake for 3-4 days. Have fun making the cake, Kathleen!

  5. This looks amazing, and I definitely want to try it. A few questions:

    1. About how long does it take (for a non-professional cook) to make the 30-40 crepes?
    2. If serving for a dinner party, do you take the cake out of the fridge and let it come to room temperature before topping with ganache, or do you want it still chilled with the ganache goes on?

    Thank you!

    1. The crepe making process does take some time…but it’s fun 😉 You pour the ganache over the refrigerated cake not at room temp. I hope you enjoy it, Jennifer!

  6. Hello Pati! I am am 11 year old boy who wants to play in the NFL and likes to cook. I like your show, and when i saw the crepe tower episode, I was like i have to make that. I am going to try to make it for desert for my family!

    1. Hola Ben! I’m so happy to hear you like to cook and enjoy the show. I hope your family loves the crepe tower, and that you have so much fun in the kitchen making it and many more recipes. 🙂

  7. Thanks patti..Just got done finishing your chocolate crepe tower.will cut into for new years .Thanks for sharing love watching you and juju in the kitchen he is so adorable. HAPPY NEW YEAR.

  8. Patti I want to say thank so much for sharing such a beautiful gift god has give to you.we have a very close gentlemen friend that has cancer and is currently eating out of feeding tube our friend stays home watching your cooking channel we went to visit him and we watched your show before I left he had me ordering your cook book.I am currently making your chocolate tower crepe for him to eat when he is ready for it alot of work but I am so excited to see him eat this.Thank you even my husband got involved helping me make the crepe.God bless.. You have such a beautiful family ..Love watching your little one juju.