Crêpe Cake

Ingredients for 4 servings:

• 90 g butter
• 600 ml milk, 3.5%
• 180 g wheat flour type 550
• 75 g cocoa
• 100 g sugar
• 6 eggs
• 1 vanilla pod(s), including the pulp or some flavoring
• 960 ml cream
• 240 ml cream
• 150 g dark chocolate
• 20 g butter

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 45 minutes

The crêpes also taste great on their own.

Heat the milk and butter separately until the milk is lukewarm and the butter is melted. Dry mix the flour, cocoa, and sugar and mix with the eggs until smooth. Then alternately fold the milk and butter into the mixture. Add about half a ladleful of this batter to a non-stick pan set over medium heat. Cook the crêpes in this way on each side for about 3-4 minutes and then set aside. To cover, mix the cream with the seeds of the vanilla bean or a little flavoring and whip until stiff peaks form. Spread the cream very thinly on one crêpe and place another on top. Repeat this process until the cream and crêpes are used up, then set everything aside to chill. For the ganache, heat the cream and butter, pour it over the finely crumbled dark chocolate, and stir until all the chocolate has melted. Remove the crêpe cake from the refrigerator and pour the ganache over the center of the cake until it runs down the edges. Cut the crepe cake into slices and serve immediately. You can also simply top the crepes with Nutella or fruit and roll them up.