Updated: May 9, 2021
QUICK COOK TIME: 90 Minutes
SLOW COOK TIME: 45 minutes
TOTAL QUANTITY: 6 servings.
FOR THE CREPES:
2 2/3 cups | 630 ml full-fat milk
2 cups | 240 grams all-purpose flour
4 large eggs
1/4 cup + 2 tablespoons | 75 grams granulated sugar
1/4 cup | 60 ml olive oil
3 tablespoons | 45 ml red food dye.
2 tablespoons | 30 ml sifted unsweetened cocoa powder
For the Filling:
1 lb | 455 grams)cream cheese, at room temperature
1/2 cup | 113 grams unsalted butter, at room temperature
2 cups | 455 grams powdered sugar, sifted
1 teaspoon | 10 ml vanilla extract
1. In a blender or with a whisk, combine the milk, flour, eggs, sugar, vegetable oil, food coloring and cocoa until completely smooth. Let rest 15-30 minutes.
2. Preheat a medium sized skillet over medium low heat. If it's too hot, you'll lose the red color. Lightly coat the pan with butter. Add 1/4 cup crepe batter and swirl the batter around until it completely covers the bottom of the pan. After 1 minute, use a thin silicone spatula to loosen the edges of the crepe and then flip. Let the other side cook for 1 more minute.
Slide crepe out of the pan and repeat until you've made the desired amount.
3. To make the filling, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and mix fully until smooth.
4. To assemble the crepe cake, place 1 crepe on flat surface that is easily movable. Coat the crepe with the desired amount of filling, spreading it out across the full surface. Repeat with remaining crepes and filling. Chill in the fridge for 30 minutes to firm up before serving.
Notes: There is no need to spray your pan with cooking spray or grease it with butter each time - only do it once, for the first crepe.
Look for the crepe colour to change and dry, that's how you will know it's ready.*
Use a non-stick frying pan if you can. This will significantly reduce cooking time by lowering the chance of your crepes sticking to your pan.
We have some great and easy options for adding High Terpene Full Spectrum Extracts directly into your crepes. We recommend replacing oil for extract. Use our Handy Calculator to figure out the ratios for your infusions.
Easy Gluten Free Alternative
1 cup cold water
2 tablespoons butter, melted
3 tablespoons sugar
1 1/2 cups gluten-free pancake mix
1. Mix all the ingredients together in a large bowl and whisk the mixture until there are no lumps. Make sure to let the mixture sit at room temperature for approximately 15 minutes, this helps it to thicken up.
2. Heat your pan on medium heat and wait until it's fully heated before you add melted butter or batter. I like to put my batter in something with a lip so it's easy to pour it directly into the pan. A soup ladle works just as well. Pour just enough batter into the frying pan to cover the bottom with a thin layer. Using your ladle, you can spread the batter around easily.
3. Let this thin layer of crepe batter cook for one to three minutes, depending on your pan. As you continue to cook, the crepes will cook faster and faster, so beware they don't burn. Flip the crepe and let it cook for another minute, or less, again, depending on your pan. Just like with pancakes, the crepe is finished cooking when it no longer sticks to the pan and separates easily from the pan.