Pistachio & Chocolate Crêpes Cake

This elegant and indulgent no-bake dessert features alternating layers of plain and cocoa crêpes, filled with a luscious pistachio pastry cream and scattered chocolate chips, then finished with a rich chocolate topping. It’s the perfect centerpiece for special occasions or celebrations like Crêpe Day (Chandeleur).

Ingredients

Plain Crêpes:

• 150g flour
• 2 eggs
• 385g milk
• 20g sugar

Cocoa Crêpes:

• 100g flour
• 40g cocoa powder
• 2 eggs
• 385g milk
• 25g sugar

Pistachio Pastry Cream:

• 440g milk
• 75g liquid cream
• 100g eggs (about 2 large eggs)
• 50g sugar
• 50g cornstarch
• 200g pistachio butter (unsweetened)
• 85g unsalted butter

To Assemble & Decorate:

• Chocolate chips (optional, for layering)
• A few shelled pistachios (chopped, for garnish)
• Optional: melted dark chocolate or ganache for topping

Instructions

1. Prepare the Plain Crêpes:

1. In a bowl, mix the flour and sugar.
2. Add the eggs and whisk until well combined.
3. Gradually add the milk while whisking to create a smooth, lump-free batter.
4. Let the batter rest for 1 hour at room temperature.
5. Heat a lightly greased crêpe pan. Cook the crêpes one by one, stacking them on a plate and covering with foil to keep them soft.

2. Prepare the Cocoa Crêpes:

1. In a bowl, combine flour, cocoa powder, and sugar.
2. Add the eggs and whisk together.
3. Gradually pour in the milk, whisking until the batter is smooth.
4. Let the batter rest for 1 hour.
5. Cook the cocoa crêpes as above, stacking and covering them.

3. Make the Pistachio Pastry Cream:

1. In a saucepan, heat the milk and cream until just boiling.
2. In a separate bowl, whisk the eggs with sugar. Add the cornstarch and mix thoroughly.
3. Pour half the hot milk mixture over the eggs, whisking constantly to temper the eggs.
4. Pour everything back into the saucepan. Cook over medium heat, stirring continuously, until the cream thickens.
5. Remove from heat. Stir in the butter, then the pistachio butter, until smooth and fully combined.
6. Transfer the pastry cream to a dish. Cover directly with plastic wrap and refrigerate until cool and set.

4. Assemble the Cake:

1. Use a round cutter (around 20cm diameter) to trim all crêpes to the same size.
2. Place a cocoa crêpe as the base on your serving platter.
3. Spread a thin layer of pistachio pastry cream on top.
4. Add a plain crêpe, followed by more cream.
5. Alternate cocoa and plain crêpes, spreading cream between each.
6. Every 3–4 layers, sprinkle some chocolate chips into the cream.
7. Finish with a crêpe on top and spread a final layer of cream over the surface.

5. Decorate:

1. Drizzle melted dark chocolate over the top.
2. Sprinkle chopped pistachios and chocolate chips or pearls for garnish.
3. Refrigerate the cake for at least 2 hours to set.

Serving Tip

Bring the cake out of the fridge 15 minutes before serving for optimal texture and flavor.