INGREDIENTS

For the crepes:

6 tablespoons (100 grams) butter
3 cups (675 milliliters) milk
6 eggs
1 cups (210 grams) flour
cup (80 grams) cocoa powder
7 tablespoons (105 grams) sugar
4 cups (1 liter) whipped cream
For the ganache:
1 cup (225 milliliters) heavy cream
4 tablespoons (200 grams) sugar
6 ounces (170 grams) chocolate
1 tablespoon (15 grams) butter
cup (40 grams) powdered sugar, optional for topping

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