Ingredients:
For the crepes:
2 cups milk
4 eggs
100 gr sugar
210 gr flour
35 gr cocoa powder
pinch of salt
For the filling:
750 ml heavy cream
60 gr instant vanilla pudding
1 cup milk
Preparation:
The crepes:
Whisk together the milk, eggs, salt, and sugar. Add the flour and cocoa powder and whisk until there is no flour left.
Let the mixture sit for an hour.
Heat a nonstick pan (20-24 cm).
Pour a bit of the crepe batter, and tip the pan to cover the entire bottom surface. Cook until the bottom surface of the crepe begins to brown, then flip.
Repeat until all the crepe batter is used.
The filling:
In a stand mixer fitted with a whisk attachment, whip the heavy cream, milk, and the vanilla instant pudding together on medium-high speed until medium peaks form, about 3-4 minutes.
The assembling:
Place one crepe on a plate. Spread about 2 tablespoons on the crepe, then place another crepe on top and repeat with the whole amount of crepes and cream.
The cake can be stored in the refrigerator for up to 3-4 days.
