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Chocolate and pink peppercorn crepe cake

Take things up a notch with this showstopping crepe cake.

By Kathy Slack

"Lemon and sugar on your pancakes is all well and good, but sometimes you want something just a little bit more extravagant. This simple pancake cake is easy to make but a total showstopper. Plus, it’s irresistibly moreish…"

Here's what you'll need and how it's done

For the cake

225g plain flour
25g cocoa
65g caster sugar
1 tsp salt
2 medium eggs
600ml whole milk
500ml double cream

For the glaze:

130ml double cream
115g caster sugar
100g dark chocolate
10g butter
1 tbsp pink peppercorns

Here's how it's done

Step 1

Sift together the flour, cocoa, sugar and salt into a bowl. Whisk in the eggs, then gradually pour in the milk, beating until smooth. Stir through the melted butter, cover and rest for 30 minutes in the fridge.

Step 2

Heat a non-stick pan over medium heat and brush with a little butter. Pour in just enough batter to coat the base, swirl to spread, then cook for 1 minute until the edges lift. Flip and cook 30 seconds more. Stack on a plate, separating each with baking paper, until you’ve made about 15–18 crêpes.

Step 3

Crush the pink peppercorns in a pestle and mortar (or blitz briefly). Whip the double cream with the icing sugar to soft peaks, then gently fold in the peppercorns.

Step 4

Place one crêpe on your serving plate, spread a thin layer of peppercorn cream, then top with another crêpe. Repeat, finishing with a crêpe on top (you should have 15–18 layers). Chill for 15 minutes to set slightly.

Step 5

Gently heat the cream in a small pan until just below simmering. Remove from the heat, add the chopped chocolate and butter, stirring until glossy. Fold in the crushed pink peppercorns and let cool for 5 minutes—still pourable but not scalding.