Totally delicious and easy to make - this is the perfect dessert to impress your friends!
By Nourishing Amy
Chocolate Raspberry Crepe Cake
Prep Time: 5 mins plus overnight
Serves: 4-6 People
Ingredients
For the Crepes
300g plain flour
1 tbsp sugar
A pinch of salt
600ml plant-based milk
Sunflower oil, to grease
To assemble the crepe
50g Dark Chocolate Raspberry Chocolate, plus extra
300-400g thick yoghurt like coconut or use equivalent whipped cream
Fresh raspberries, chopped small
Method
Step 1
Make the crepe batter: whisk together the flour, sugar and salt and then whisk in the milk until smooth and no lumps of flour remain.
Step 2
Heat a large non-stick frying pan and wipe the surface with sunflower oil (it’s easy to use a pastry brush to do this or use a spray bottle).
Step 3
Once hot, allow 2-3 tbsp of batter per crepe for smaller ones or 4-6 tbsp for larger ones. As soon as the batter hits the pan, swirl it around and you can use an offset spatula to evenly spread out the batter, too.
Step 4
Fry for 2 minutes or until it is turning transparent and turning golden, flip over and cook on the second side. Transfer to a plate to keep warm and continue to make all the crepes (don’t worry if the first few are not as neat).
Step 5
Allow the crepes to cool fully as the yoghurt/cream is cold. Chop the 50g chocolate very small, or grate it.
Step 6
Once cool, add one crepe to a plate, spread with a thin layer of yoghurt/cream and a sprinkling of chocolate and repeat this process to build your crepe cake, adding in some chopped raspberries to some layers.
Step 7
Finish with a layer of yoghurt or cream, whole raspberries and some melted chocolate. Best eaten the same day or keep the crepes (without the filling) in the fridge for 1 day
