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Photo of Chocolate crepe stack by WW

Chocolate crepe stack

Total Time
1 hr
35 min
25 min
This stack of crepes is love at first bite! Go on - treat yourself.


Plain flour

1½ cup(s), (225g)

Cocoa powder

¼ cup(s), (25g)

Icing sugar

2 tbs

Skim milk

2¼ cup(s), (560ml)


1 medium

Reduced-fat ricotta cheese

250 g

Caster sugar

¼ cup(s), (55g)

Diet chocolate topping


Oil spray

1 x 3 second spray(s)

Vanilla bean extract

1 tsp


  1. Line the base of an 18cm springform cake tin with baking paper. Combine the flour, cocoa and icing sugar in a bowl. Whisk 2 cups (500ml) of the milk with the egg in a large jug until combined. Slowly add the milk mixture to the flour mixture, whisking constantly, until well combined and a smooth batter forms.
  2. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Pour a ¼ cup quantity of batter into the pan. Swirl the mixture to coat the base of the pan and form a crepe. Cook for 1-2 minutes or until the edge of the crepe is cooked. Flip the crepe and cook for 30 seconds or until cooked through. Transfer to a large plate. Cook the remaining batter mixture to make 15 crepes.
  3. Whisk the ricotta, caster sugar, vanilla and remaining milk in a bowl until smooth. Place 1 crepe on a clean work surface. Spread with 1 tablespoon of the ricotta mixture and place the crepe into prepared tin, ricotta-side up. Repeat with remaining crepes and ricotta mixture, finishing with a plain crepe. Place in the fridge for 15 minutes to set.
  4. Remove the crepe stack from the cake tin and place onto a serving plate. Combine the chocolate topping and 1 teaspoon hot water in a jug. Drizzle the chocolate sauce over the stack to serve.