This mille-feuille crepes cake is as delicious as it is beautiful.
3/4 cup milk
1/2 cup water
1 cup flour
3 tsp melted butter
1 1/2 tsp of sugar
1 tsp vanilla extract
extra butter for the pan
Make 5 cups of frosting (for a 9 inch cake)
15 oz semisweet or bittersweet chocolate, chopped
2 1/4 cups of sour cream, room temp
1/2 cup light corn syrup
1/4 cup powdered sugar
3/4 teaspoon vanilla extract
Mix all of the ingredients in a blender or mixer. Cover the mixture and let it rest at least 1 hour in the fridge.
While the mixture is in the fridge, melt the chocolate in a bain marie, stir it until melted. Remove from the heat and let cool.
Whisk the sour cream, corn syrup and vanilla extract until combined. Slowly add the chocolate until the mixture is uniform. Taste, if needed, add more corn syrup one tablespoon at a time until it reaches the desired level of sweetness.
Let it cool at room temp or in refrigerator until it reaches spreadable consistency (around 30 minutes).
Heat a 6-inch non-stick pan, add butter just to coat. Pour 1 oz batter in the enter of the pan and swirl it to spread.
Cook for 30 seconds and flip, cook the other side for 15 seconds and remove from the pan. Let it cool flat.
Continue until the batter is done.
When the crepes are cold, place one in a flat surface or cake stand and cover with frosting. Repeat.
Spread chocolate frosting on top and sides of the cake.
Apply #ChefanieSheeet & Enjoy!!
Active time: 25 min. Total time: 1 hour 25 min.
17 to 22 crepes, one 6-inch cake