Layered Crepe Cake

Crepe Ingredients Yield = approximately 20 depending on size

2 cups flour

2 Tbsp Sugar

3 3/4 cup milk

1/4 tsp salt

6 eggs

Directions

Heat pan to medium-high heat.

Use butter to grease pan lightly.

Mix wet ingredients.

Sift dry ingredients.

Combine wet and dry ingredients.

Pour approx. 1/4 cup of mixture into pan.

Lift pan away from heat source and swirl until mixture evenly coats the pan.

Return to heat and cook until underside starts to brown (approx. 4 min.).

Use utensil to lift edge of crepe and flip over using fingers or spatula.

Cook until lightly browned.

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Whipped Cream Ingredients I make 2 portions and change the flavors for each layer.

1 cup Heavy Cream

1.5 Tbsp powdered sugar

Directions

Combine and mix by hand or with mixer until stiff peaks form.

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Chocolate Ganache Ingredients

3/4 cup Heavy cream

3/4 cup dark chocolate (or chocolate of your choice)

Directions

Slowly heat heavy cream in a sauce pan over medium-low heat.

Add chocolate and stir until homogenized.

Remove from heat.

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Cake Construction

Place single crepe on plate (lazy Susan will be your best friend).

Spread thin layer of whipped cream.

Repeat process until out of ingredients.

Final product will have uneven sides - take scissors or a knife and trim edges to look straight.

Carefully, move cake onto a cookie cooling rack with a pan underneath and pour chocolate ganache over the entire cake.

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Additions

Add instant coffee powder or espresso powder to crepe mixture.

Add 1/4 - 1/2 cup espresso powder to the ganache.

Mix nutella into heavy cream before whipping.

Add Amaretto to whipped cream.

Be creative and add whatever flavors you want.