Ingredients
-
-
3
-
1
-
1/4
-
1/4
-
1/3
-
3/4
-
1/2
-
4
-
4
-
-
3
-
1/2
-
1 1/4
-
1
Directions
Crepe Cake With Espresso Chocolate Glaze, Not a cake but a large stack of crepes, this dessert is delicious but not overly sweet The crepes are mildly chocolate-flavored, but the majority of the flavor comes from the glaze
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Steps
|
1
Done
|
Combine All Crepe Ingredients in a Blender and Blend Until Smooth. |
|
2
Done
|
Allow Batter to Rest in the Refrigerator at Least Half an Hour. |
|
3
Done
|
in a Small Bowl, Dissolve Espresso Powder in Water. (if You Don't Dissolve the Espresso Powder, the Glaze Will Be Grainy). |
|
4
Done
|
in a Medium Saucepan, Melt Chocolate Over Medium-Low Heat. |
|
5
Done
|
Add Remaining Ingredients and Whisk Thoroughly Until Smooth. |
|
6
Done
|
Heat Until Just Boiling, Then Remove from Heat and Scrape Glaze Into a Bowl. Refrigerate Until Batter Has Finished Resting. |
|
7
Done
|
Bring an 8" Non-Stick Pan to Medium Heat (allow About 3 Minutes For Heat-Up Time). |
|
8
Done
|
Spray Pan With Cooking Spray. Pour in a Few Tablespoons of Batter and Quickly Tilt the Pan So That the Batter Covers the Bottom of the Pan in a Very Thin Layer. |
|
9
Done
|
Cook Crepe Until Edges Barely Start to Peel Away from Pan. |
|
10
Done
|
Gently Slide a Long Metal Offset Spatula Under the Crepe and Flip It Over. |
|
11
Done
|
Cook Crepe Just Another Minute and Slide Onto a Plate. |
|
12
Done
|
Spread Crepe With a Thin Layer of Glaze. |
|
13
Done
|
Cook Another Crepe, Stack on Top of the First, and Spread With a Bit of Butter. |
|
14
Done
|
Cook Another Crepe, Add to the Stack, and Sprinkle With Powdered Sugar Using a Sifter or Strainer. |
|
15
Done
|
Repeat This Sequence Until Batter Runs Out, Leaving Top Crepe Bare. |
