Baking and desserts · French-inspired
Chocolate Cookie Crepe Cake
Tender cocoa crepes layered with cookies-and-cream filling for a dramatic make-ahead chocolate dessert.
Jump to recipe50 min prep · 35 min cook
The recipe
Chocolate Cookie Crepe Cake
12 servings
Ingredients
- 2 cups whole milk
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 8 ounces mascarpone
- 1/2 cup confectioners’ sugar
- 12 chocolate sandwich cookies, finely crushed
Instructions
- Blend the milk, eggs, flour, cocoa, sugar, salt, melted butter, and vanilla until smooth. Refrigerate the batter for 30 minutes.
- Heat an 8-inch nonstick skillet over medium. Lightly butter it, add about 3 tablespoons batter, and swirl into a thin layer. Cook until the top looks dry, flip, and cook 15 seconds more. Repeat to make 18 to 20 crepes; cool completely.
- Whip the cream, mascarpone, and confectioners’ sugar to medium peaks. Fold in three-quarters of the cookie crumbs.
- Place one crepe on a plate and spread with 2 tablespoons filling. Repeat, ending with a crepe. Cover and chill for at least 4 hours.
- Top with the remaining cream and cookie crumbs. Slice with a warm, dry knife.
Cook’s notes
- The first crepe is a test for heat and batter quantity; adjust before continuing.
- Keep filling layers thin and even so the cake remains stable.
Storage and reheating
Refrigerate, covered, for up to 3 days. This cake does not freeze well because the cream can separate.
Frequently asked questions
Why are my crepes tearing?
Let the first side cook until matte and set, and use a flexible spatula to loosen the entire edge before flipping.
Can I assemble it overnight?
Yes. An overnight chill improves the sliceable texture.