The Adventures of Stan & Chia

The Adventures of Stan & Chia

Valentine’s Day Special: Chocolate Crepe Cake with Nutella and Whipped Peanut Butter

Valentine’s Day Special: Chocolate Crepe Cake with Nutella and Whipped Peanut Butter

Frankly, for some reason Stan and I do not have much recollection of what we did for Valentine’s Day throughout our 3 years of being together. February is the month of several celebrations for us, which include my birthday, Stan’s dad’s birthday, Chinese New Year (depending on the Lunar calendar), and our anniversary. So, Valentine’s Day celebration was sort of neglected, which is fine for us. The only recollection we had was when Stan decided to buy me a bouquet of roses for our first Valentine’s. Hilarity ensued when I realised the ‘bouquet’ was a single rose in a giant wrapping! We both laughed our heads off and then proceeded to go back to his place to play Borderlands… Anyway, despite Stan has a sweet tooth, ironically, he is not a big fan of pastries and cakes. However, there is that one combination that he absolutely loves- chocolate, Nutella and peanut butter! So if you want to make something special for your significant other, give this recipe a try!

 Crepe Ingredients (Makes about 12 crepes):

1 cup of plain flour

1/2 cup cocoa powder

2 tablespoon castor sugar

6 eggs

3 tablespoon butter (melted and cooled to room temperature)

1 1/2 cup milk (room temperature)

A jar of Nutella

Whipped Peanut Butter Frosting Ingredients:

1 cup peanut butter

30 grams butter (room temperature)

30 grams icing sugar

2 tablespoon milk

Chocolate ganache Ingredients:

100ml whipping cream

80g cooking chocolate (I used 45% dark chocolate)


1. Crack and beat the eggs and then add in the milk. Beat till combined.

2. Sift in the cocoa powder, flour and sugar and mix till smooth, without any pockets of flour. To make the batter smoother, you can sieve the batter.

3. Mix in the melted butter till fully combined.

4. Cling wrap and set the batter aside to rest in the fridge for an hour or even overnight if you want to make it the next day.

5. Wet a kitchen towel and set it beside your stove.

6. Heat up the pan and melt a tablespoon of butter. Using a pair of tongs or chopsticks, wrap a piece of kitchen paper around it to even out and absorb the additional butter in the pan.

7. Once the pan is heated up, make sure the heat is turned to low. Place the base of the pan onto the wet towel to get rid of excess heat.

8. If the batter is slightly creamy after setting in the fridge, use 1-2 tablespoon of water and whisk it to loosen it up.

9. Using a ladle, scoop up just enough batter to thinly cover the base of the pan.

10. After a minute, gently flip the crepe over with a spatula, or if you’re resistant enough, your hands. Let it cook for another 30 seconds. You can tell the crepe is cooked when the batter does not have a glossy surface.

11. Repeat the process till the batter is finished. Set the crepe aside and allow them to cool till room temperature. Then, cling wrap them and put them in the fridge.

12. Meanwhile, to make the whipped peanut butter frosting, put in the butter, peanut butter, sifted icing sugar and milk into a mixing bowl. Whisk till light and fluffy.

13. To make the chocolate ganache, heat the whipping cream till it’s simmering and pour it onto the cooking chocolate in a separate bowl. Let it sit for 2 minutes. Then, using a whisk, mix till it’s smooth and glossy.

14. Once the crepe is completely cool, it’s time to assemble!

15. Place one crepe as the base, and spread either the whipped peanut butter or Nutella on it. Place another crepe on top and alternate each layer with the two different spread.

16. Once it’s assembled, you can either serve it immediately or cling wrap it and put in the fridge to set the Nutella and whipped peanut butter.

17. To serve, just drizzle the chocolate ganache and top with crushed peanuts. Enjoy!



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