We’re taking the layer cake to the next level. Combine tiers of
chocolate crepes and rich, creamy, caramel to create this decadent
Chocolate Dulce de Leche Crepe Cake
1 1/3 cups flour
1/4 cup cocoa powder
1/4 cup sugar
1/8 teaspoon salt
4 cups 1% milk, divided
1 teaspoon vanilla
2 boxes (3.5 oz each) instant vanilla or white chocolate pudding mix
1 tablespoon butter
1 1/4 cups Dulce de Leche (see below*)
Chopped pecans, optional garnish
Crepes – Heat crepe pan or skillet over low heat for 10 minutes while preparing batter.
Whisk together flour, cocoa, sugar and salt; set aside. Beat together 2-cups milk, eggs
and vanilla. Whisk approximately half the milk/egg mixture into the flour mixture until
smooth and lump free; whisk in remaining milk/egg mixture until smooth. Lightly brush
pan with butter, test pan temperature by placing a small amount of batter in center of
pan, adjust temperature as needed. Pour approximately 1/4-cup batter in prepared pan,
quickly tilt pan to spread batter evenly over bottom into an 8-inch circle. Cook 20-30
seconds, loosen edges with spatula and turn with fingers, cook opposite side 20-30
seconds; invert on cooling rack. Recoat skillet with butter, as needed; continue cooking
remaining crepes. When crepes are cool, stack on a plate, cover and refrigerate until
ready to use.
Filling – Combine remaining 2-cups milk, 1-cup Dulce de Leche and the dry pudding
mix. Beat with electric mixer until smooth and creamy. Allow to set for a few minutes to
To assemble – Place one crepe on serving plate, spread with 2-3 tablespoons filling.
Continue until layering crepes and filling until filling has been used. After every 2-4
crepes gently press a flat bottom cake pan down on the stack of crepes to flatten and
even out filling between layers. Cover and refrigerate 3-4 hours (up to 1 day).
To serve – Whip cream until stiff peaks form. Microwave remaining 1/4-cup Dulce de
Leche until soft and drizzly (may add a little milk to create desired drizzle consistency).
Slice cake into wedges, serve cake slice with a dollop whipped cream, drizzle with Dulce
de Leche and sprinkle with optional chopped pecan to garnish.
Inspired by a recipe from Food Network’s “Dulce de Leche Crepe Cake” I wanted a crepe
cake that took a little less time to prepare, was lower in fat and sugar, but just as pretty.
I started with my recipe for chocolate crepes, added my lower fat filling and topped off
the endeavor with smaller, more appropriate serving sizes (enjoy your food, but eat less
of it). It is still a dessert but one that will impress your family and friends, and should be
eaten only on occasional basis. Compare the before and after nutrition labels at the end
of the recipe. Recipe serves 12
* Commercial Dulce de Leche (candy of milk or rather candy made of milk) may be found
in the evaporated and sweetened condensed milk section of the grocery store. Basically,
it is sweetened milk simmered until the sugar caramelizes and the water evaporates
creating a thick caramel tasting treat. Below is my recipe for homemade Dulce de Leche.
Dulce de Leche
4 cups milk
1 1/4 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
Place milk and sugar in 2-qt sauce pan over medium high heat, stir to dissolve sugar;
bring to almost a boil. Stir in baking soda (mixture will foam a lot). Reduce heat to
medium /medium low (simmer) and continue to cook, stirring frequently, until mixture
is caramel in color (about 220 degrees); test desired consistency by placing a small
amount on a cold plate; thin Dulce de Leche makes a great syrup or sauce, the longer it
cooks the more stiff and fudge like it becomes (about 2-3 hours). Towards the end of
the cooking process it will become foamy again, I like to reduce the heat to low and stir
more frequently to prevent scorching and curdling. Strain to remove foam, place in
storage container, cool and refrigerate until ready to use. Dulce de Leche will thicken as
it cools; it may be heated in microwave to create a thick sauce for dipping or drizzling.
Makes about 1 to 1 1/2 cups.