Mocha chocolate crepe tower

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4 egg yolks
125 mL (1/2 cup) sugar
60 mL (1/4 cup) flour
625 mL (2 1/2 cups) Natur-a soy Chocolate
15 mL (1 tbsp.) instant coffee
60 g (2 oz.) dark chocolate, broken into pieces
3 eggs
15 - 30 mL (1-2 tbsp.) sugar
310 mL (1 1/4 cup) flour
310 mL (1 1/4 cup) Natur-a soy Vanilla*
60 mL (1/4 cup) vegetable oil
1 pinch ground nutmeg
Cooking oil

Servings : 6


  1. MOCHA CHOCOLATE PASTRY CREAM: Beat egg yolks and sugar until pale and fluffy. Sift flour into egg mixture and blend slowly. Add Natur-a. Pour entire mixture into a pan and bring to a boil over low heat, stirring frequently. Add instant coffee and chocolate, stirring until chocolate is completely melted and coffee has dissolved. Let simmer 1-2 minutes before removing from heat. Beat mixture vigorously to obtain a smooth, creamy texture. Let cool.
  2. MEANWHILE, PREPARE THE CREPE BATTER: Beat eggs and gradually blend in flour to prevent a lumpy consistency. Add Natur-a in stages, making sure to stir frequently, followed by vegetable oil and nutmeg.
  3. When cooking crepes, try to keep them thin and of equal size. Let cool to room temperature.
  4. ASSEMBLY: Spread some pastry cream on first crepe before covering with second crepe, repeating the layering process until no ingredients remain. Be sure to finish off with a crepe.
  5. Garnish with fresh fruits and chocolate-covered coffee beans. Refrigerate. Remove from refrigerator 15-20 minutes before serving. Cut Mocha Chocolate Crepe Tower as you would a pie or cake.
*Natur-a light Vanilla can also be used for this recipe. For a recipe lower in fat, do not use oil in crepe batter and cook crepes in a non-stick pan.