- 8
Ingredients
- Crepes:
- 6 tablespoons butter
- 3 cups (705 mL) milk
- 6 eggs
- 1 1/2 cups (190 g) flour
- 2/3 cup (70 g) cocoa powder
- 7 tablespoons sugar
- 4 cups (1 L) whipped cream
- Ganache:
- 1 cup (235 mL) heavy cream
- 4 tablespoons sugar
- 6 oz (135 g) chocolate
- 1 tablespoon butter
- 1/4 cup (40 g) powdered sugar, optional for topping
Preparation
Step 1
Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
In the same pot, warm the milk. Remove from heat.
In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
Gradually mix in butter and warm milk. Chill.
On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
Cool Crepes. Repeat until all of the crepe batter is used.
Stack the crepes on top of each other with whipped cream between each layer. Once assembled, trim the edges for a cleaner look.
For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
Pour over the crepe cake.
Top with the sifted powdered sugar.