Ingredients
- For that crepes:
- 1 1/4 cups dairy
- 4 large eggs
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cacao powder (Nederlander-process or natural)
- 1/4 cup granulated sugar
- 3/4 teaspoon vanilla flavoring
- 1/8 teaspoon kosher salt
- Unsalted butter, melted, for brushing
- For that filling and topping:
- 2 sticks unsalted butter, softened
- 2 3/4 cups plus 1 tablespoon confectioners' sugar
- 1 cup dulce de leche (jarred or canned), plus much more for drizzling
- 1 cup heavy cream
Directions
Result in the crepes: Combine the milk, eggs, flour, cacao powder. granulated sugar. vanilla and salt inside a blender and process until smooth. Refrigerate the batter half an hour.
Gently brush a ten-inch nonstick skillet with melted butter and put over medium heat. Give a scant 1/4 cup of batter and rapidly swirl the pan to coat the underside. Prepare until set on the top and golden at the base, about thirty seconds. Carefully lift the advantage from the crepe having a rubber spatula. then switch together with your fingers and prepare 20 more seconds. Invert the crepe onto a plate. Repeat using the remaining batter to create 14 to 18 crepes, brushing the skillet with increased butter when needed. Stack the finished crepes around the plate and let awesome completely. (The crepes can be created as much as one day ahead let awesome, then wrap the stack in plastic wrap and refrigerate.)
Result in the filling: Beat the butter inside a stand mixer fitted using the paddle attachment on medium-high-speed until light and fluffy. Add 2 3/4 cups confectioners' sugar by 50 percent batches, beating until smooth and fluffy. Add some dulce de leche and beat until combined. (The filling can be created as much as one day ahead cover with plastic wrap and refrigerate, then beat for any couple of minutes having a mixer before using.)
Assemble the wedding cake right before serving: Place 1 crepe on the platter or cake stand. Spread having a scant 1/4 cup from the filling, then top with another crepe. Repeat using the remaining filling and crepes, ending having a crepe on the top.
Beat the heavy cream and also the remaining 1 tablespoon confectioners' sugar inside a stand mixer fitted using the whisk attachment until stiff peaks form. Spread on the top from the cake and drizzle with dulce de leche. Serve immediately.
Photograph by Disadvantage Poulos