Chocolate Crepe Cake

Breyers® Chocolate Crepe Cake

Chocolate Crepe Cake Recipe

Prep time

20 min

Cook time

20 min


8 servings


  • 8 large eggs
  • 2 cups melted Breyers® Chocolate Ice Cream
  • 1 1/2 cups cold water
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 6 Tbsp. butter, melted
  • 3 cups homemade whipped cream, plus more for garnish
  • Cocoa powder for garnish


  • Prepare Crepes: In large blender, combine first 7 ingredients; blend until smooth.

  • Coat 10-inch non-stick skillet or crepe maker with no-stick cooking spray or butter and heat over medium heat. Add ¼ cup crepe batter to center of the pan. Tilt skillet or use a crepe tool so the batter stretches as far as it will go (crepes should be about 10 inches wide in diameter). The thinner the crepe, the better.

  • Cook for 1 to 2 minutes; flip as soon as bottom is set. Cook the other side for about 30 seconds until set. Transfer to a large cutting board to cool; repeat with remaining batter.

  • To assemble crepe cake: Place one crepe on bottom of a cake stand; spread with about ¼ cup whipped cream then top with another crepe. Repeat with remaining crepes and whipped cream.

  • To serve: With sharp knife, cut cake into slices. Garnish with whipped cream and
    sprinkle with cocoa powder.