Chocolate crêpe cake

1. Prepare the crêpe batter. Pour the flour and sugar in a bowl. Dig a well in the center and break the eggs. Whisk with a fork incorporating the flour gradually. Slowly pour the milk while continuing to beat. Mix well until a smooth texture. Cover with a cloth and let stand for 1 hour at room temperature.

2. Prepare the filling. Whip the cream into chantilly, adding the icing sugar as soon as it begins to set. Cool and refrigerate. Melt the dark chocolate with 1 tablespoon water, stirring until smooth. Let cool. Stir in the chocolate with the whipped cream and mix.

3. Heat an oiled pan. Pour a ladle of batter and rotate the pan in all directions to spread evenly. Cook for 2 minutes, then flip. Repeat the same process with the remaining batter.

4. Spoon the whipped chocolate in a pastry bag. Assemble the crêpe cake alternating with chocolate whipped cream and crêpe. Finish with a crêpe. Place in the fridge for 1 hour before serving.

Photo credit: Sucré Salé