CHOCOLAIT MILLE CREPE CAKE

1. Prepare crepe batter by combining all ingredients in a bowl except 2 tbsp butter. Stir until smooth, and then strain. Cover and refrigerate for at least an hour inside the chiller.

2. Heat crepe pan. Brush pan lightly with remaining butter then pour about 1/3 cup batter. Tilt pan in a circular motion to create a round crepe. Cook for about 15 seconds. Flip and cook the other side for another 15 seconds. Repeat with remaining batter. Stack cooked crepes in between sheets of wax paper.

3. Make buttercream by boiling water and sugar in a saucepan over medium heat until temperature reaches 110°C using a candy thermometer. Meanwhile, beat egg yolks in a bowl with a mixer until thick and lemon colored. Add syrup in fine streams while continuously beating.

4. Slowly add butter and continue beating until light and fluffy.

5. To assemble, spread about 2 tbsp buttercream evenly on each crepe. Stack with another crepe. Repeat with the remaining buttercream and crepes. Dust with cocoa powder. Chill before serving.

Makes 8 servings.

(Yield: 8-inch diameter cake – 2.5 inches height, 8 slices/ 1 slice per serving)

Tip/s:

• Stack crepes in-between sheets of wax paper helps prevent crepes from drying and sticking to each other.