Grandma’s Rolled Cake

Grandma's Rolled Cake


Grandma's Rolled Cake

Grandma's Rolled Cake


  • 4 Eggs
  • 100g Oat flour or buckwheat flour
  • 220g Milk or plant-based milk
  • A dash of olive oil
  • 5 Egg yolks
  • 1 Teaspoon vanilla extract
  • 500g Milk
  • 30g Sweetener (such as granulated erythritol, date paste, etc.)
  • 30g Cornstarch or tapioca starch
  • 100g Chopped chocolate
  • 120g Cream or hot coconut milk


  1. For the crepes, mix together the eggs, oat or buckwheat flour, milk, and a dash of olive oil until smooth. Cook the crepes in a non-stick pan over medium heat until golden brown on both sides. Trim the edges of the crepes to ensure they roll up nicely.
  2. For the filling, whisk together the egg yolks, vanilla extract, milk, sweetener, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
  3. Layer the cooked crepes with the custard filling, alternating layers until all the crepes and filling are used up. Sprinkle cocoa powder between the layers for extra flavor.
  4. Roll up the layered crepes tightly and wrap them in plastic wrap. Refrigerate for at least a few hours, or preferably overnight, to allow the flavors to meld and the roll to set.
  5. For the topping, melt the chopped chocolate with the cream or hot coconut milk until smooth and well combined. Spread the chocolate mixture over the cooled crepe roll.
  6. Chill the roll again to allow the chocolate topping to set. Once set, decorate the roll with cookies or nuts if desired.
  7. Any leftover chocolate topping can be stored in the fridge for future use.

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