let's begin!

For the Crepe

• In a blender or food processor, blend together the eggs, milk, cream, vanilla extract, and salt until well combined.
• Add in the flour, and pulse until smooth. Do not over-mix. Then, transfer in a jug.
• Using a non-stick pan, Heat a tablespoon of butter over a medium-high heat.
• When lightly bubbling, pour enough batter to coat the pan, tilt until even. then cook for about 1 minute.
• the crepe is ready to flip when bubbles appear on the surface. Flip with a spatula and cook for another minute.
• Transfer to a plate and cover with a damp towel. Repeat to use up the rest of the batter – it will make about 18 crepes.

For the Filling

• In a large mixing bowl, whisk together the instant coffee and warm water until fully dissolved.
• Then, add the marscapone, icing sugar, coffee and brandy, mix with an electric mixer until lighter and slightly thickened.
• Add the double cream, then whisk until combined and just holding its shape.

Let's assemble the cake!

• Place a crepe on a serving board or plate and spread over a little of the cream with a palette knife.
• Repeat, layering crepes and cream, until the crepes have been used up, finishing with the remaining cream.
• Pipe the remaining cream on top for decoration. Finally, dust the top with cocoa powder.
• Serve and enjoy with family and friends!