Name: Pistachio Chocolate Crepe Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French-Inspired
Ingredients: 1 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 3 large eggs; 2 cups milk (dairy or non-dairy); 2 tablespoons melted coconut oil or butter; 1 teaspoon vanilla extract; 1 cup shelled unsalted pistachios; 1/4 cup maple syrup or honey; 1/2 teaspoon vanilla extract; 1/4 cup coconut cream or heavy cream; Pinch of salt; 3/4 cup dark chocolate chips; 1/2 cup coconut milk or heavy cream; Optional: Crushed pistachios; Optional: Shaved dark chocolate

Delicate layers of rich chocolate crepes filled with velvety pistachio cream and crowned with a glossy dark chocolate ganache—this no-bake crepe cake is a showstopper. I love serving it as a centerpiece for special dinners or holiday gatherings, and it’s just as satisfying when I want to treat myself to something elegant and indulgent. Each bite offers a harmonious balance of nutty, chocolaty, and creamy flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Crepes:

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

2 tablespoons granulated sugar

1/4 teaspoon salt

3 large eggs

2 cups milk (dairy or non-dairy)

2 tablespoons melted coconut oil or butter

1 teaspoon vanilla extract

For the Pistachio Cream Filling:

1 cup shelled unsalted pistachios

1/4 cup maple syrup or honey

1/2 teaspoon vanilla extract

1/4 cup coconut cream or heavy cream

Pinch of salt

For the Chocolate Ganache Topping:

3/4 cup dark chocolate chips

1/2 cup coconut milk or heavy cream

Optional Garnish:

Crushed pistachios

Shaved dark chocolate

Directions

Make the Crepes:
I start by whisking together the flour, cocoa powder, sugar, and salt in a large bowl. In another bowl, I whisk the eggs, milk, melted coconut oil (or butter), and vanilla extract. I gradually add the wet ingredients into the dry, whisking until the batter is smooth. I let it rest for 20 minutes to allow the bubbles to settle.

Then I heat a nonstick skillet over medium heat, lightly grease it, and pour in about 1/4 cup of batter. Swirling it around the pan gives that perfect thin layer. I cook each crepe for 1–2 minutes, flip, and cook for another 30 seconds. Once done, I cool all the crepes completely.

Make the Pistachio Cream:
In a food processor, I pulse the pistachios until finely ground. Then I add maple syrup (or honey), vanilla, cream, and salt. I blend until everything becomes a smooth, creamy paste. I chill it until I’m ready to assemble.

Assemble the Cake:
On a serving plate, I lay the first crepe and spread a thin layer of pistachio cream. I repeat the process, stacking the crepes and finishing with a plain one on top.

Make the Ganache:
I heat coconut milk until just simmering, pour it over the chocolate chips in a bowl, and let it sit for 2 minutes. After that, I stir until it’s completely melted and smooth.

Then I pour the ganache over the cake, letting it drip beautifully over the edges. A sprinkle of crushed pistachios and shaved dark chocolate adds a beautiful final touch.

I chill the cake for at least 2 hours before slicing for clean, neat layers.

Servings and timing

This recipe makes 8 generous slices.

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour (plus chilling)

Calories per slice: Approximately 310 kcal

Variations

Nut-free option: I swap pistachios with sunflower seeds or roasted coconut flakes to keep the creamy texture without the nuts.

Vegan version: I use plant-based milk, maple syrup, and coconut cream throughout, and ensure the chocolate is dairy-free.

Extra chocolatey: I add a tablespoon of chocolate hazelnut spread between layers for even more depth.

Coffee twist: A dash of espresso powder in the ganache or filling gives a rich mocha flavor.

Berry touch: I layer in some fresh raspberries or a thin raspberry jam layer every few crepes for brightness.

Storage/Reheating

I store the cake in the refrigerator, tightly covered, for up to 3 days. The flavors meld beautifully overnight, so it’s even better the next day. I don’t recommend freezing as the texture of the crepes and filling may suffer. For serving, I slice it cold straight from the fridge—no reheating needed.

FAQs

How thin should the crepes be for a crepe cake?

I make them as thin as possible while still holding together—almost like a lace-thin pancake. About 1/4 cup of batter per crepe is usually perfect in an 8 to 10-inch pan.

Can I make the crepes ahead of time?

Yes, I often make the crepes a day in advance. I stack them with parchment between each and store them covered in the fridge.

What kind of pistachios should I use?

I always go for unsalted, shelled pistachios. Roasted or raw both work, but roasted gives a deeper flavor.

How do I get clean slices?

Chilling the cake for at least 2 hours helps firm up the layers. I use a sharp knife and wipe it clean between cuts for those beautiful defined layers.

Can I use store-bought crepes?

Absolutely. If I’m short on time, store-bought crepes make this recipe even quicker. Just be sure they’re soft and fresh.

Conclusion

This Pistachio Chocolate Crepe Cake is my go-to when I want to impress without baking. The layers look stunning when sliced, and every element—from the rich crepes to the nutty cream and silky ganache—comes together like magic. It’s a versatile, elegant dessert that I can tailor to fit any occasion, and it never fails to wow whoever I serve it to.

Recipe: