Sweet Chocolate Wedges ( Crepes Cake)

READY IN: 17mins
Recipe by Olha7397

Prepare this rich, easy to make chocolate dessert ahead of time.

Top Review by annlouise

I only made the filling for my pre-made crepes. I'm not sure if I did something wrong, but cooling the chocolate made it very hard to mix with the whipped cream. There was a 2-layer texture that didn't quite all mix together. Also, I was concerned it wouldn't cover all crepes, so I intervalled a raspberry filling. I loved the flavor of the chocolate, but I don't think it would have been sweet enough on its own, nor plentiful enough.

Ingredients Nutrition

  • 1 (4 ounce) package sweet baking chocolate
  • 1 tablespoon water
  • 2 egg yolks
  • 1 cup heavy cream, whipped
  • slivered almonds (optional)

  • 4 eggs
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 cup milk
  • 14 cup water
  • 1 tablespoon melted butter


  1. FOR THE FILLING: Combine chocolate and water in saucepan over low heat; stir until chocolate melts.
  2. Add egg yolks, one at a time, beating well after each is added.
  3. Remove from heat; COOL:.
  4. Fold in whipped cream.
  5. spread chocolate mixture over each crepe.
  6. Stack crepes on top of each other.
  7. Chill several hours.
  8. Cut into six wedges.
  9. Garnish with slivered almonds, if desired.
  10. Makes 6 servings.
  11. FOR THE CREPES: MIXER OR WHISK METHOD: In medium mixing bowl, beat eggs.
  12. Gradually add flour and sugar alternately with milk and water, beating with electric mixer or whisk until smooth.
  13. Beat in melted butter.
  14. BLENDER METHOD: Combine ingredients in blender jar; blend for about 1 minute.
  15. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
  16. BOTH METHODS: Refrigerate batter at least 1 hour.
  17. Cook on upside-down crepe griddle or in traditional pan.
  18. Brush pan lightly with oil or melted butter.
  19. Use about 2 to 3 tablespoons of batter per crepe.
  20. Immediately tilt pan in all directions, swirling the batter so it covers the bottom of the pan in a very thin layer.
  21. Work quickly before batter cooks too much to swirl.
  22. Return to heating unit and cook over MEDIUM-high heat.
  23. Cook crepe until bottom is browned.
  24. Then carefully turn with spatula.
  25. Use a Teflon coated or plastic spatula for coated pans.
  26. Brown other side for a few seconds.
  27. Remove from pan with spatula; stack on plate or tray.
  28. Makes about 20 to 25 crepes.
  29. Crepe Cookery.

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