Chocolate Pistachio Nut Crepe Cake

Chocolate Pistachio Nut Crepe Cake

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This is the sophisticated older sister to the frosting-filled crepe cakes you normally see on the Internet. The dark chocolate and salty pistachios create a more refined flavor combination that complements the sweet crepes.

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Chicago, IL

Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 4 eggs
  • 2 cups of milk
  • 1 cup of flour, sifted
  • 4 tablespoons of unsalted butter, melted
  • 3 tablespoons of sugar
  • 1 teaspoon of vanilla
  • ½ teaspoon of salt
  • 3 cups of dark chocolate, chopped
  • 1 cup of pistachios, chopped

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Directions

As a greased skillet heats over medium-low flame, prepare the batter. In a large bowl, stir together the eggs, milk, flour, butter, sugar, vanilla and salt until the batter is smooth and slightly runny. Pour a ¼ cup of batter into the skillet and cook for 2 minutes on each side, or until the edges slightly crispy. Set aside and allow the crepes to cool. In the meantime, melt the dark chocolate over low heat in a small pot, making sure to stir frequently.
To create the cake, add a ½ tablespoon of chocolate between each crepe and let set completely. Then pour the remaining dark chocolate over the cake and top with pistachios. Serve and enjoy!




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