This chocolate crepe cake is delicate and indulgent yet delicious and simple.
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.
Using the Breville Stand Mixer, 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 crepe. Repeat until all of the crepe batter is used.
Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
Spread over the crepe cake.
Top with sifted powdered sugar. Serve.
Ingredients
Directions
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.
Using the Breville Stand Mixer, 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 crepe. Repeat until all of the crepe batter is used.
Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
Spread over the crepe cake.
Top with sifted powdered sugar. Serve.
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