Artisan Chocolate Mille-Crêpe
Posted by Makana Confections on 12th Mar 2026
Delicate, paper-thin crepes layered with luscious chocolate filling come together in this show-stopping dessert that’s easier than it looks. Rich, elegant, and perfect for sharing, this Chocolate Mille-Crepe is a celebration of fine chocolate in every bite—ideal for special occasions or when you simply want to impress.
For the crepe batter
4 size 7 eggs
800ml milk
80g white sugar
305g all-purpose flour
½ tsp salt
25g melted butter
For the chocolate cream
625ml cream
120g icing sugar
60g Makana's Cocoa Rouge Unsweetened Cocoa Powder
For the chocolate ganache
250g Makana's Bittersweet Chocolate Baking Chips
250ml cream
Method
To make the crepes
Add all of the batter ingredients into a kitchen blender (or whisk by hand until smooth and lump-free) and mix until smooth. Use a spatula to scrape the sides of the blender if needed. Let the batter sit for at least an hour at room temperature or refrigerate it overnight (if refrigerating overnight, bring it back to room temperature and whisk it again before using it).
Place your non-stick frying pan over medium- low heat, allow it to heat up and brush it lightly with melted butter or sunflower oil (use a pastry brush or a paper kitchen towel).
Using a ladle spoon or a measuring cup (¼ cup is a good size for 8 or 9 inch size pan), pour the batter onto the frying pan, gently tilting it until the crepe batter coats the entire bottom of the frying pan (if possible, try to avoid the batter coating the sides of the pan, you only want to cover the bottom, to ensure the even size of the crepes).
Cook the crepe for about 2 minutes, or until lightly golden, then flip over using the spatula, palette knife or a skewer to the other side and cook for further 30 seconds (or until very lightly golden). Remove from the pan into a large plate. Repeat with the remaining batter. Let the crepes cool down.
To make the chocolate whipped cream
Using a hand or an electric whisk, whip the cream in a large bowl until soft peaks. Sift the icing sugar and cocoa powder together, then fold until fully incorporated into the whipped cream. Place in the fridge until ready to use.
To make the chocolate ganache
Place Makana's Bittersweet Chocolate Baking Chips into a heatproof bowl. Heat the cream until it is hot, but not boiling, then pour in a slow, steady stream over the chopped chocolate. Leave it to stand for a couple of minutes, then stir gently until melted, smooth and glossy.
Leave the ganache to cool and thicken just slightly, then stir it gently, but do not overbeat it or it will separate. Pour the still liquid ganache over the top of the cake.
To assemble the cake:
Once the crepes are cold, spread a thin layer of whipped chocolate cream on a cake board or large serving plate. Lay down your first crepe and top it up with a thin layer of chocolate cream. Use a small ice cream scoop or 2 tablespoon measure to make sure you are spreading equal amount of chocolate cream on all layers. Spread thin, even layer of chocolate cream to the very edge of your crepe, then place a second crepe on top, gently pressing it down.
Repeat with the rest of the crepes and chocolate cream, leaving the last crepe on top without chocolate cream spread. Place the cake in the fridge for at least an hour, allowing it to firm up.
Remove cake from the fridge and pour the ganache over the top of the cake. Place the cake back in the fridge to allow the ganache to set before serving the cake. Enjoy!