Ingredients
Crêpes:
2 cups Flour
1 3/4 cups room temperature Whole Milk
1/4 cup Espresso or other Strong Coffee
6 Tablespoons Unsalted Butter, melted
1 Tablespoons Sugar
1/2 Tablespoon Vanilla
1/4 teaspoon Kosher Sea Salt
4 room temperature Eggs
2 Tablespoons melted Butter
Cream Filling:
8oz Mascarpone Cheese
1 Tablespoon Sugar
1 pint Heavy Whipping Cream
2 Tablespoons Port, Sherry or Marsala
Other Flavor Layers:
1/4 cup Espresso or other Strong Coffee
2 Tablespoons Port, Sherry or Marsala
1/4 cup Cocoa Powder
Prepare
FOR THE CREPES:
In a blender, blend on medium speed: milk, espresso, 6T butter, sugar, vanilla, eggs and salt. Blend until smooth.
Add the flour in two additions, and blend until smooth.
Transfer the batter to a covered bowl and refrigerate for at least 1 hour.
Heat an 8-inch skillet or crêpe pan over medium high and lightly brush with melted butter.
Stir the chilled crêpes batter.
Working quickly add 2-3 tablespoons of the batter to the pan and swirl the pan to evenly coat the skillet with the batter.
Cook until the edges look dry, about 30 seconds, then carefully flip the crêpe to cook the other side for an additional 30 seconds.
Transfer crêpe to a wax paper lined cooling rack.
Repeat with remaining batter, buttering pan as needed, typically after every 4th crêpe.
Allow crêpes to cool completely.
FOR THE CREAM FILLING:
Beat together mascarpone, sugar and port until light and smooth.
Slowly add in heavy cream beating on medium speed.
Whip until light and fluffy.
Assemble the Cake:
Stir together remaining espresso and port.
Add one crêpe to a plate and brush very lightly with port mixture.
Add small dollops of the mascarpone cream mixture.
Lightly dust with cocoa powder.
Top with another crêpe and gently press down.
Repeat until all the cream has been used. Optionally, you may want to reserve some cream and cocoa powder to decoratively top the cake right before serving.
Cover cake and refrigerate at least 1 hour before serving.
Makes one cake that serves 8-12.
