Chocolate Eclair Crepe Cake
For the Crepes:
- 1 cup white four
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp of salt
- 2 Tablespoons of melted butter
- For the Eclair Filling
- 1 small french vanilla instant pudding (3.4 ounces)
- 1 1/2 cups milk
- 8 oz. Cool whip
- 16 ounces chocolate frosting
Mix pudding and milk in a bowl.
Blend together for about 2 minutes then fold in the cool whip.
Stick into the refrigerator and let it set up.
Heat frying pan on medium heat.
Whisk flour, eggs, water and milk together in a large mixing bowl.
Add salt and butter. Continue mixing until the lumps have disappeared.
Spray a small amount of non-stick cooking spray onto pan.
Next drop 1/4 cup of mixture onto the heated pan.
Right after mixture is poured on, pick up the pan quickly and tilt in a circular motion. You want the mixture as thin as possible and to cover the whole pan.
Cook for about 2 minutes on the first side – flip – then 1 minute on the second side.
Once all of your crepes are made, it is time to put it all together!
Next place a crepe onto a plate.
Add 2 spoonfuls of the eclair mixture onto the crepe and spread it out evenly.
Place another crepe on top of the mixture and begin again.
Repeat this 8 to 12 times (depending on how many crepes you have) - The very top should just be a crepe without the mixture on top so you can add your frosting later.
As soon as you are done, cover and stick into the freezer so it will set up. (about 2 hours)
When you are ready to serve, frost the top with chocolate frosting.
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