- 2 cups flour
- 4 large eggs
- 1 1/2 cups milk
- 3/4 cup water
- 2 8-ounce bricks cream cheese, softened
- 2 cups confectioner’s sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 sticks butter, softened
- 3 cups confectioners’ sugar
- 2/3 cup heavy cream
- 1/2 cup dark cocoa powder
- 1/2 teaspoon salt
To make the crȇpes, place all the ingredients into a blender and blend on high for at least 1 minute. Pour the crȇpe batter through a fine mesh sieve or strainer to catch any lumps. Let the batter rest for at least 15 minutes before cooking.
When you’re ready to make the crȇpes, heat a 12-inch, nonstick skillet over high heat. When the skillet is hot, pour 1/4 cup of the batter into the center of the skillet and distribute the batter to cover the bottom of the skillet with a twist of the wrist. Cook for a minute or two or until the sides of the crȇpe begin to pull away from the pan and it begins to look a little dry on top. Then, using a small rubber spatula (or your fingers), flip the crȇpe and cook a few seconds on the other side. Continue with the remaining crȇpes. You should end up with 14.
To make the filling, place the cream cheese and confectioners’ sugar into a stand mixer and mix on low until smooth. Add the cream, vanilla extract and salt, and mix to combine. Turn the mixer to high and beat for a minute to fluff it up a bit. Using a spatula, spoon the filling into a bowl and reserve.
Clean out the stand mixer bowl and add the butter and confectioners’ sugar for the frosting. Mix on low until smooth then add in the cream, cocoa powder and salt. Set aside.
To build the cake, place one crȇpe onto a plate and spoon three tablespoons of filling onto it. Using an offset spatula or butter knife, spread the filling into a thin layer that covers the entire surface. Top with another crȇpe and repeat until you use them all, ending with a crȇpe on top.
Use an offset spatula to spread the frosting all over the top and sides of the cake.