Leftover crepes never tasted so good!
This recipe uses one quantity of my gluten free buckwheat crepe recipe however you can use regular crepes if you prefer. You need around 24 crepes.
As great as this is for a pudding, the boys took wedges in to school for recess the following day and swear its better cold!
Serves 8.
Ingredients
200g milk chocolate
340ml cream
200mls full cream milk
40g butter
1 teaspoon vanilla extract
1 quantity gluten free buckwheat crepe recipe, makes 20-24
Method
Grease an oven proof dish that the flat crepes fit snugly into.
Gently warm the chocolate and butter in the microwave, once melted, add the cream, milk and vanilla.
Pour a thin layer of chocolate sauce into the prepared dish, top with a crepe add a little sauce and add another crepe.
Continue until all of the crepes are used and pour all of the remaining sauce over the crepes.
Allow to sit for an hour.
Preheat the oven to 180 degrees Centigrade.
Pop the pudding into the oven and bake for 25-35 mins.
Serve with a little vanilla ice cream!
Cooking Up The Pantry 
How utterly divine!
Thank you Aruna! 🙂 Ros
Wow, Ros, this sounds incredible! Does it firm up when cold so it’s easier to cut/transport in lunchboxes?
It does Beck but the boys still managed to eat it by pulling each layer of crepe off! 🙂 Ros
Delicious!
Thanks Tanushree! 🙂 Ros
Love crepe cakes! And you can make them with so many different things! Not bad either with some apple sauce and cinnamon – although probablyless popular with kids than the chocolate version you just shared!
Thanks Charlotte.:) Ros
Totally with the kids, cold chocolate crepes are incredible! Thanks for the recipe 🙂
My pleasure Lauren! 🙂 Ros