Go Back
–+ servings
crepe cake butterfinger eggs chocolate cream cheese whipped cream
Print Recipe
5 from 4 votes

CREPE CAKE WITH CHOCOLATE WHIPPED CREAM

Festive and very simple to make, this Crepe Cake With Chocolate Whipped Cream and BUTTERFINGER® Cup Eggs 6pk is perfect for a family celebration. It is very easy to assemble, you just need some patience to make the crepes. The BUTTERFINGER® Cup Eggs 6pk add some crunch and unique peanut butter flavor.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Servings: 10

Ingredients

For the crepes:

  • 4 large eggs
  • 3 tbsp melted butter , cooled
  • 2 cups all-purpose flour
  • 2 1/2 cups milk
  • cooking spray

For the chocolate cream cheese whipped cream:

  • 1 cup cold heavy whipping cream
  • 6 tbsp powdered sugar , divided
  • 4 oz cream cheese at room temperature
  • 1 cup semi-sweet chocolate chips melted over a double boiler

Other:

  • BUTTERFINGER® Cup Eggs 6pk - 1 egg for topping the cake + 5 chopped to put between the crepes
  • fresh strawberries
  • 2-3 BUTTERFINGER® NestEggs to top the cake

Instructions

For the crepes:

  • Place all ingredients in a blender and blend until smooth.
  • Heat a nonstick skillet (I am using an 8 inch, 20cm skillet) to medium heat. Spray with cooking spray.
  • Pour 3 tablespoons of batter into the center of the skillet. (The amount of batter to make a thin crepe in 8-inch skillet is around ¼ cup, just use a small ladle to pour it). Lift and tilt the pan to coat the bottom evenly. When top starts to look dry, turn crepe using a thin spatula and cook the other side for 20-30 seconds more. Repeat the same process with all the remaining batter. Use some butter to coat the skillet each time. Make sure you don’t stack hot crepes on top of each other. To speed up the process, use 2 pans.

For the chocolate cream cheese whipped cream:

  • In the bowl of a stand mixer beat cream cheese and 2 tbsp powdered sugar until smooth. Scrape down the sides of the bowl if necessary.
  • Add melted chocolate chips and mix to combine.
  • In a separate bowl beat heavy cream and the remaining powdered sugar until stiff peaks form.
  • Slowly add whipped cream to the cream cheese and chocolate mixture, beating on medium speed.

To assemble the cake:

  • Place one crepe on a plate or cake stand. Spread chocolate whipped cream on top. Repeat with 2 more crepes. Sprinkle some chopped BUTTERFINGER® Cup Eggs 6pk. Repeat the process with the remaining crepes, adding a layer of chopped BUTTERFINGER® Cup Eggs 6pk after each 2-3 crepes.
  • Finish the top of the cake with chocolate whipped cream and garnish with 1 BUTTERFINGER® Cup Egg and 2-3 BUTTERFINGER® NestEggs. Add fresh strawberries. Refrigerate for 1 hour.

Video

Nutrition

Calories: 424kcal | Carbohydrates: 37g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 126mg | Sodium: 129mg | Potassium: 264mg | Fiber: 2g | Sugar: 14g | Vitamin A: 810IU | Vitamin C: 0.2mg | Calcium: 121mg | Iron: 2.6mg