Tangerine Chocolate Crepe Cake

If you have never eaten a crepe, here is your chance!!! I went through a pretty serious crepe phase when I was in high school. I would rush home from school, whip together some batter, make about 15 crepes, cover them in sugar and eat them before ballet class. Seriously, they are so amazing! 

I saw a beautiful crepe cake online and decided to give it a try! This is a simple recipe that anyone can make that turns crepes into the best dessert, because its a cake and you can eat more than just one crepe!

In a bowl combine the dry ingredients and then add in the wet ingredients

The batter will be very thin compared to pancake batter *lemon blueberry pancakes* 

In a medium hot pan, cover the bottom and half the sides with butter

Pour into the pan, 1/4 cup of batter and swirl the batter around the pan to coat the bottom evenly

Wait until you see bubbles start to form and flip the crepe

Continue until the batter is all used up

In the mean time, combine the zest of 2 tangerine, cocoa powder, karo syrup, and the powdered sugar into a bowl with a whisk

When all the creeps are complete, place one crepe down and frost like you would a cake with a thin layer of frosting


Crepe batter: 

- 1 cup of all purpose flour

- 1 tablespoon sugar

- 1/4 teaspoon salt

- 1 1/2 cups of whole milk

- 2 large eggs

Orange Frosting:

- Zest of 2 tangerines

- 1/2 cup of unsweetened cocoa powder

- 1/4 cup of karo syrup

- 1/2 cup of powdered sugar




Continue to place all the crepes on top of the next as you frost between each crepe, you should have about a 4 - 5 inch crepe cake by the time you have completed with your frosting.

Drizzle the remainder of the frosting atop the cake and garnish with a thin tangerine peel!

Eat and enjoy!