Chocolate Cookie Butter Crepe Cake

 

 

I've been wanting to make a chocolate crepe cake for awhile. I needed the right audience though and our chocolate loving friend's the Aaron's were the perfect victims. I love slicing into a crepe cake and seeing all the little layers, but those layers are even better when they're chocolate sandwiched by cookie butter frosting. Trader Joe's has a specculoos cookie butter, but I think you can find it other places as well. This stuff! I want to find a way to get my face into the jar and lick all the edges clean!

 

 

 

Chocolate crepes:

used good ol Martha Stewart recipe

 

1/4 cup water

3/4 cup butter; cut into slices             

8 ounces semisweet chocolate       

1 1/2 cups flour      

1/3 cup sugar       

1/2 tsp salt

2 1/2 cups whole milk             

6 eggs      

1 tbs vanilla

 

1     in a small pot bring water to a boil and then melt in butter one slice at a time

2     remove from heat and whisk in chocolate, stir until it is all melted, set aside

3     in another bowl combine flour, sugar and salt

4     in another large bowl whisk eggs lightly and then mix in milk and vanilla

5     slowly mix flour mixture into the egg mixture

6     then mix in the chocolate mixture

7     cover with plastic wrap and refrigerate for 2 hours or overnight

8     then melt 1/2 tbs of butter in a small pan and heat over medium-high for 3 minutes

9     then remove from heat and pour in 2 tbs of crepe batter and swirl around to cover pan

10   turn heat down to medium-low and cook for approximately 30 seconds

11   using a spatula slowly peel up crepe and flip over, cook for another 15-20 seconds

12   remove and place on plate, repeat with remaining crepe batter (this will take awhile)

remember the first few may not work, I usually tear, make to thin, or fatally flip the first 5-6 while getting the hang of it again and the temperature of the pan right, don't give up! you have plenty of batter!

13  let the crepes cool or all your frosting will melt and run

 

 

Cookie butter frosting:

(I used cookie butter mixed with essentially what is nutella because that's all I had)

 

4 tbs butter; room temperature

1/2 cup cookie butter

1 cup powdered sugar

2-3 tbs milk

 

1     beat butter until fluffy

2     then beat in cookie butter

3     slowly beat in powdered sugar

4     slowly beat in milk 1 tbs at a time until it becomes desired consistency

you want to make sure it's not to thick to spread across delicate crepes

 

 

to assemble:

1    place one crepe on plate and spread about 1 tbs of frosting on top gently

2    place another crepe on that and repeat until all your crepes are gone, you don't need much frosting in between each layer because there are so many so don't over frost and use all your frosting up to soon

3   then I whipped about 3/4 cup cold whipping cream and 1 tsp vanilla bean paste to top the crepe cake with whipped cream and espresso sprinkles.

 

I love that it looked messy and gooey, added to its appeal in this case for me :)

 

My friend Jessica said it was one of her favorite desserts I've made so...