Chocolate Crepe and Ice Cream Layer Cake
Marcela Valladolid
8 servings
6 hours
Mexican
Cakes
Medium
Layers of chocolate crepes and cookies and cream ice cream, topped with homemade chocolate fudge and fresh strawberries. A make-ahead dessert inspired by the crepes Marcela grew up eating in Mexico.
Ingredients
Crepes
- 3 cups all purpose flour
- 4 cups whole milk
- 6 eggs
- 2 cups sugar
- 1 tablespoon vanilla
- 3/4 cup canola oil
- 1/2 cup cocoa powder
- Pinch of Matriarca Sal de Colima
- 1/4 cup water
Chocolate Fudge
- 2 cups dark chocolate chip
To Assemble
- 2 pints cookies and cream ice cream
- Fresh strawberries, for garnish
Directions
Crepes
- In a blender combine flour, 3 cups milk, eggs, 1 1/2 cups sugar, vanilla, oil, cocoa, salt and water. Blend until smooth.
- Refrigerate crepe batter for about an hour. Heat a lightly grease non-stick pan, pour about 3 tablespoons into center of the pan.
- Pick up pan and lightly tilt until batter has evenly coated bottom of pan.
- Cook until top of crepe dries up, turn over and cook for about 20 seconds longer.
- Stack crepes on a plate coated with wax paper. Repeat process until there is no batter left. Refrigerate crepes when done with batter.
Chocolate Fudge
- In a small saucepan melt chocolate chips, 1/2 cup sugar, and 1 cup milk over low heat. Frequently stir with a wooden spoon. Cook until chocolate has melted completely. Set aside.
To Assemble
- To assemble the crepe cake, let ice cream stand at room temperature allowing it to start melting, about 10 minutes until it is spreadable.
- Place a crepe on a plate and spread with ice cream in the center of crepe. Keep stacking and repeat process.
- Refrigerate for about 6 hours. Add fudge on top of layer cake and serve.
