Chocolate Crepe Tower

Name: Chocolate Crepe Tower
Prep time: 60 min
Cook time: 90 min
Total time: 510 min
Ingredients: 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; 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); 1/2 cup heavy whipping cream; 4 ounces bittersweet chocolate (chopped); 2 tablespoons confectioners' sugar (for dusting); Sliced strawberries

Torre de Crepas de Chocolate

Recipe Yield

14 to 18 servings

Cooking time

8 hours 30 minutes

Rate this recipe

4.15 from 7 votes

Ingredients

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.

Comments

43comments inChocolate Crepe Tower

Toni Chandler

Nov 10

My husband and I saw this showcased on TV- Create. You cooked it for your JUJU!. I had never seen anything like it, so I wanted to try. Not only was it a fun family bonding experience to make the crepes together – but it was a hit at the table. We did find the cake slipping when assembling and we are not sure if the ingredients weren’t cold enough or the weight of the other layers caused the bottom layers to slip out when assembling- but we made a foil house for it, to keep it in place while it chilled in the fridge. We then unwrapped it from its house 8 hrs later and cut away all the uneven pieces that had slipped out. No one could ever tell! We ate ours with orange- chocolate chip ice cream from Sassy Cow Creamery in Columbus, Wisconsin. I did notice on your show you mentioned to put the resting crepe batter in the fridge because it helps get the crepes “fluffy” but in the text directions it just says to rest not mentioning the chilled effect/hack. We thought it was pretty cool that when making the crepes and pastry cream that there were exactly the amounts needed to not have any extras or ran out of ingredients. It was spot on for measurements. Looking forward to trying more of your fantastic recipes. Thank you!

1. Pati Jinich
  
  Nov 25
  
  So happy to hear you made this as a family project Toni, and what a great idea to pair it with that ice cream, yay!
  
Glen

Feb 18

Why do you call for heavy cream and heavy whipping cream separately? Aren’t they the same thing?

1. Pati Jinich
  
  Mar 08
  
  You are right Glen!
  
AJ

Oct 09

Oh my goodness, Pati! This one’s a winner!
We enjoy all your recipes, but this one is special.

1. Pati Jinich
  
  Oct 24
  
  So happy you liked it AJ!
  
Mariana, NYC

Jan 27

Made it yesterday in honor of my papa’s memory. He would have loved this crepe tower, comes out very effective visually and tastes fantastic. Got only raving reviews, thanks to your easy recipe. Being a long time crepe maestro, this one felt like a collaboration between my experience and the fresh, quirky spin you do on many dishes to make them “un-boring”. Thank you, mucho Patti!! Keep them coming, we’ll be watching you!

1. Pati Jinich
  
  Feb 08
  
  Thanks so much Mariana, so happy that you honored your dad with one of my recipes, I am very touched 😉
  
Kerrin Tierney

Jan 19

This crepe tower is incredibly delicious! Made it for my husband’s birthday – we watched the episode in which you made it this weekend and are so glad we did! This is by far the best dessert I’ve ever had. Thank you!

1. Pati Jinich
  
  Jan 22
  
  Happy birthday to your husband Kerrin! So glad you guys enjoyed this dessert to celebrate, yay!
  
Marco Antonio

Oct 13

Beautiful recipe, my son loved it 🙂 hummm yummy!

1. Pati Jinich
  
  Oct 22
  
  Yay, so glad to hear Marco Antonio 🙂
  
Ida

May 20

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

1. Pati Jinich
  
  May 20
  
  Aw! Thanks Ida 😉 Happy Birthday to your dad!
  
Dhruv

May 28

Ma’am are these eggs all together in This recipe or they have to be according to each ingredients.

1. Pati Jinich
  
  May 29
  
  You need 6 eggs and 3 yolks to make the crepes and also 6 eggs to make the pastry cream. Enjoy the cake, Dhruv.
  
Phyllis De Nicola

Nov 16

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

I want to bring this for desset for Thanksgiving

1. Pati
  
  Nov 16
  
  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.
  
Carlos Ayala

Jun 18

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!

1. Pati
  
  Jun 19
  
  Have fun making it with your mom, Carlos!
  
yeraniacortez@gmail.com

Jun 16

Eres la mejor!!
Mis niños y yo haremos la chocolate 🥞 crepe tower!!
Can’t wait!!

1. Pati
  
  Jun 18
  
  Uy mil gracias!
  
Kathleen

Apr 29

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. Pati
  
  May 04
  
  You can refrigerate/freeze the crepes before assembling the cake for 3-4 days. Have fun making the cake, Kathleen!
  
CELIA PEREZ

Mar 17

I CAN HARDLY WAIT TO MAKE THE TOWER, IT LOOKS DELICIOUS.

1. Pati
  
  Mar 19
  
  Have fun and enjoy it, Celia!
  
sonia

Mar 08

Hi I tried your recipe and thought it was superb.Love your show.

1. Pati
  
  Mar 09
  
  Thank you so much Sonia!
  
Jennifer

Feb 18

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. Pati
  
  Feb 19
  
  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!
  
Ben Cicala

Feb 08

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. Pati
  
  Feb 09
  
  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. 🙂
  
Shawn Najera

Feb 07

Wonderfull idea,going to try with my children.thanks for the inspiration

1. Pati
  
  Feb 07
  
  Yay! I hope you all enjoy it!
  
Lori sambueso

Dec 31

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.

1. Pati
  
  Jan 02
  
  Happy New Year to you too Lori!
  
Lori sambueso

Dec 29

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.

1. Pati
  
  Jan 02
  
  Sending your friend my warmest wishes, Lori! Email me at hola@patijinich.com and I can send you an autographed bookplate for friend’s new book.
  
  1. Lori sambueso
    
    Jan 22
    
    Hi patti! THANK YOU SOOOO MUCH.
    
pammiesue

Dec 28

Juju is nothing short of precious, Pati<3 You're truly blessed. Both of you!

1. Pati
  
  Dec 29
  
  Aw thank you!
  
Dial D.

Dec 28

JuJu we love you here in Michigan.

Love Momma Dial

1. Pati
  
  Dec 28
  
  Thank you Dial!

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