Ingredients

The following ingredients have 12 Servings
  •  1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 large eggs
  • 4 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 cups whole milk
  • 3 tablespoons bourbon
  • 8 oz dark or bittersweet chocolate, finely chopped
  • 1 cup granulated sugar
  • 1 tablespoon corn syrup
  • pinch cream of tartar
  • 1/4 cup water
  • 2/3 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons bourbon

Instruction

  • To prepare the crepes: in a medium bowl, whisk together the flour, sugar, and salt. In another bowl, whisk together the eggs and egg yolks. Add the eggs to the flour mixture and whisk until no dry ingredients remain. Slowly drizzle in the lukewarm melted butter, whiskingn constantly, then add the milk and the bourbon, whisking until smooth (if there are any visible lumps, strain the batter through a fine-mesh sievel). Cover tightly with plastic wrap and refrigerate for 1 hour.Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly coat with nonstick pan spray (if necessary, really good non-stick pans won’t need any butter or oil). Gently re-stir the batter, then ladle 1/4 cup of batter into the skillet, tilting and swirling the pan until it is evenly coated. Cook for 1 to 2 minutes or until golden-brown. Slide a thin spatula under the edge of the crepe to loosen, then carefully flip. Cook for another 30 to 60 seconds seconds or until golden brown in spots, then transfer to a plate or parchment-lined baking sheet. Repeat with remaining batter (you should end up with about 20 crepes). Lightly cover and refrigerate the crêpes until completely chilled, at least 2 hours or overnight.To make the ganache filling: Place chopped chocolate in a medium heat-proof bowl and set aside.Combine sugar, corn syrup, cream of tartar, and water in a medium saucepan. Gently stir over medium-high heat until sugar is dissolved, brushing down any stray sugar crystals on the sides of the pan with a wet pastry brush. Bring to a boil and cook, without stirring, until sugar turns a light amber brown, swirling the pan as needed to ensure even coloring. This should take about 10 minutes. Watch it carefully, as the caramel can go from perfectly brown to burnt in a matter of seconds. Remove from heat and add cream and butter, whisking vigorously until smooth. Whisk in bourbon, vanilla, and sea salt. Let cool for 5 to 10 minutes, then pour warm caramel over chopped chocolate. Let sit for 30 seconds, then gently whisk until chocolate is melted and ganache is smooth. Let cool until it reaches a spreadable consistency.Place one crepe on a cake stand or serving dish (if you plan to move the cake after assembling, place a piece of parchment paper underneath). Dollop about 2 tablespoons of the ganache onto the center of the crêpe (I used a medium cookie scoop for this and it was the perfect proportion) then spread the filling evenly over the crêpe using an offset spatula. To ensure your crepe cake stays level, try to spread more of the filling towards the edges, so it is slightly thinner in the center. Top with another crepe and gently press to adhere. Repeat with remaining filling and crepes, leaving the last crêpe on the top plain. Chill in the refrigerator for at least 2 hours or overnight to allow it to set before slicing and serving.