Crepe Cake With Espresso Chocolate Glaze

READY IN: 2hrs




  • Combine all crepe ingredients in a blender and blend until smooth.
  • Allow batter to rest in the refrigerator at least half an hour.
  • In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
  • In a medium saucepan, melt chocolate over medium-low heat.
  • Add remaining ingredients and whisk thoroughly until smooth.
  • Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
  • Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
  • Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
  • Cook crepe until edges barely start to peel away from pan.
  • Gently slide a long metal offset spatula under the crepe and flip it over.
  • Cook crepe just another minute and slide onto a plate.
  • Spread crepe with a thin layer of glaze.
  • Cook another crepe, stack on top of the first, and spread with a bit of butter.
  • Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
  • Repeat this sequence until batter runs out, leaving top crepe bare.
  • Spread remaining glaze over top crepe and allow it to drip down the sides.
  • Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.