Easy Mille Crepe Cake

Crepes

• 6 tablespoons butter
• 3 cups milk (675 mL)
• 6 eggs
• 1 ½ cups flour (210 g)
• ⅔ cup cocoa powder (80 g)
• 7 tablespoons sugar
• 4 cups whipped cream (1 L)

Ganache

• 1 cup heavy cream (225 mL)
• 4 tablespoons sugar
• 6 oz chocolate (170 g)
• 1 tablespoon butter
• ¼ cup powdered sugar (40 g), optional for topping

Instructions:

• Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
• In the same pot, warm the milk. Remove from heat.
• In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
• Gradually mix in butter and warm milk. Chill.
• On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
• Cool crepe. Repeat until all of the crepe batter is used.
• Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
• For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
• Spread over the crepe cake.
• Top with sifted powdered sugar (optional).
• Enjoy!