Ingredients

The following ingredients have 11 Servings
  • 2 cups flour
  • 4 large eggs
  • 1 1/2 cups milk
  • 3/4 cup water
  • 2 8-ounce bricks cream cheese
  • softened
  • 2 cups confectioner’s sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 sticks butter
  • softened
  • 3 cups confectioners’ sugar
  • 2/3 cup heavy cream
  • 1/2 cup dark cocoa powder
  • 1/2 teaspoon salt

Instruction

  • To make the crȇpes, place all the ingredients into a blender and blend on high for at least 1 minute
  • Pour the crȇpe batter through a fine mesh sieve or strainer to catch any lumps
  • Let the batter rest for at least 15 minutes before cooking
  • When you’re ready to make the crȇpes, heat a 12-inch, nonstick skillet over high heat
  • When the skillet is hot, pour 1/4 cup of the batter into the center of the skillet and distribute the batter to cover the bottom of the skillet with a twist of the wrist
  • Cook for a minute or two or until the sides of the crȇpe begin to pull away from the pan and it begins to look a little dry on top
  • Then, using a small rubber spatula (or your fingers), flip the crȇpe and cook a few seconds on the other side
  • Continue with the remaining crȇpes
  • You should end up with 14
  • To make the filling, place the cream cheese and confectioners’ sugar into a stand mixer and mix on low until smooth
  • Add the cream, vanilla extract and salt, and mix to combine
  • Turn the mixer to high and beat for a minute to fluff it up a bit
  • Using a spatula, spoon the filling into a bowl and reserve
  • Clean out the stand mixer bowl and add the butter and confectioners’ sugar for the frosting
  • Mix on low until smooth then add in the cream, cocoa powder and salt
  • Set aside
  • To build the cake, place one crȇpe onto a plate and spoon three tablespoons of filling onto it
  • Using an offset spatula or butter knife, spread the filling into a thin layer that covers the entire surface
  • Top with another crȇpe and repeat until you use them all, ending with a crȇpe on top
  • Use an offset spatula to spread the frosting all over the top and sides of the cake