Chocolate Crepe

Chocolate and Salted Caramel Crêpe

Hi everyone! Today’s challenge was the North of France against the South. Participants had to realise a speciality from one of these two regions. I’ve decided to turn the traditional Crêpe into an interesting dessert! Crêpes come from Bretagne, a region in North of France. This dessert is made up of a Salted Caramel mousse, with layers of crepe and chocolate ganache in the inside and on the outside, and a French butter cookie base ?? The salted caramel and this biscuit are also typical from Bretagne, so this dessert is 100% Bretagne!

For 3:

French Butter Cookie:

  • 1 egg yolk
  • 40g of sugar
  • 50g of butter
  • 65g of flour
  • 1 pinch of salt
  • 4,5g of baking powder


  • 125g of flour
  • 250g of milk
  • 2 eggs
  • 1 tbsp of sugar
  • 25g of butter
  • 1/2 pinch of salt

Chocolate Ganache:

  • 100g of full liquid cream
  • 100g of dark chocolate
  • 20g of butter

Salted Caramel:

  • 100g of sugar
  • 75g of full liquid cream
  • 25g of semi-salted butter (or normal butter with 5-6 pinches of salt)

Caramel Mousse:

  • 250g of full liquid cream
  • 70g of white chocolate
  • 125g of salted caramel
  • 2,5g of powdered gelatin (or sheets)

We’ll start with the caramel:

1. In a large saucepan, place the sugar.

2. Cook over medium heat until the sugar caramelizes. You can stir at the places where the sugar has already caramelized.

3. In another pan, bring the cream to boil.

4. Pour the cream little by little over the caramel and stir.

5. You can bring the caramel to boil again if there are some lumps left.


6. Off the heat, add the semi-salted butter (or the regular butter with the pinches of salt). Adjust the quantity of salt based on your preferences.


7. Store in a jar and let it cool down.

For the caramel mousse:

1. Hydrate the powdered gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Melt the chocolate in a bain-marie (or microwave)

3. Bring to boil half of the cream (125g).

4. Pour it in 3 times over the white chocolate and mix vigorously.


5. Add the hydrated gelatin as well as the cold salted caramel (125g). Mix with a hand blender.

6. Add the other half of cold cream (125g).

7. Wrap with cling film (it must touch the surface) and refrigerate overnight.

For the French butter Cookie:

1. Cream the butter with the sugar. Take the butter out of the fridge at least 1h before starting.


2. Add the egg yolk and mix.

egg yolk

3. FInish off by adding the flour, salt and baking powder. Mix to form a ball.


4. Wrap the dough with cling film and refrigerate until use.


For the chocolate ganache:

1. Melt the chocolate in a bain-marie.

2. Bring to boil the cream.

3. Pour it in 3 times over the melted chocolate.


4. Add the butter and stir until it is completely incorporated.


5. Refrigerate the ganache until it thickens and has a texture similar to chocolate spread. Don’t forget to stir the ganache from time to time.

Meanwhile, we can do the crepe:

1. Combien the flour, salt and sugar.

2. Add the eggs one by one and whisk perfectly between each.

3. Add the milk little by little (50g at a time) and mix.


4. Add the previously melted butter and stir.


5. Heat a frying pan (I use 15cm pan).

6. Pour a bit of dough over the pan and tilt it to spread the dough thinly


7. Once the edges start to golden, flip it and let it cook for a few seconds.


8. Repeat this operation until you’ve used all the batter.

9. Let the crepe cool down.

For the outside:

1. Spread some chocolate ganache over the crepe and roll it tightly. Do this for 6 more crêpes (because I’ve used a small pan I need 6 rolls, but if you’ve used a bigger pan you will need less).

2. Freeze the rolls for at least 1h. They must be completely hard.

For the inside:

1. Spread some ganache over a crepe and cover with a second crepe. Repeat this until you’ve stacked 6 crepes.

2. Also freeze for 1h.

To assemble:

1. Take the caramel ganache out of the fridge and whip it by increasing the speed gradually. It must form soft peaks.

2. Place it in a pastry bag with no tip.

3. Take the crepe rolls and cut them into thin slices.

4. Cover the half-spheres with the crepe slices (I use 8cm molds). Try not to leave too much space between them. You’ll need 6 half-sphere.


5. Pour some caramel ganache into the mold, half-way to the top.


6. Take the stacked crepes and cut 6 disks of 5cm diameter.


7. Place a disk in the mold and slightly press it.


8. Add some ganache, smooth the surface and freeze overnight.


It’s finally time to finish this dessert!

1. Preheat the oven to 180°C/356°F fan-assisted.

2. Roll out the French butter Cookie dough between two parchment papers to a 3mm thickness. If the dough it too hard, leave it at room-temperature for 10-15min.

3. Cook the biscuit for ~10-15min. It should be golden.


4. Cut disks of 7-8cm when it comes out of the oven.


5. Let them cool down.

6. Unmold the half-spheres.


7. Combine two halves together.


8. Place the ball on a biscuit base.

Your Crepe Dessert is ready! Let it defrost at room-temperature for 1h or in the fridge for 2-3h.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: or send me a DM on my Instagram account: blog_justonemorecake

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