Crepe Cake

To prepare the crepes, start by cracking the eggs into a high-sided bowl 1, mix with a fork, and add the milk 2. Stir thoroughly to blend these two ingredients 3.

Place a sieve over the bowl and then sift the flour into it 4. For convenience, you can add it in two batches and mix to avoid lumps. Then, use a whisk to vigorously mix the flour until it is absorbed 5. Continue stirring until you obtain a smooth, velvety mixture without lumps 6.

At this point, cover the bowl with transparent plastic wrap and let it rest for at least 30 minutes in the refrigerator 7. After the time has passed, stir the batter to revive it, then heat a 6-inch crepe pan and grease it with a pat of butter. Once at temperature, pour a ladle of batter sufficient to cover the surface of the pan 8. You can use a crepe spreader or rotate the pan to distribute the batter evenly; it is advisable to perform these operations quickly as the batter will cook rapidly. After about 1 minute over medium-low heat, you should notice a slight golden color; the edges will begin to lift, so you can flip the first crepe with a spatula 9.

Cook the other side for about 1 minute, waiting for it to color 10. Once cooked, transfer it to a serving plate or a cutting board. Repeat this operation until the batter is finished; you should obtain 17 crepes with a diameter of about 6 inches: stack the crepes so they remain soft 11. Let them cool, and in the meantime, prepare the filling. Pour the cream and powdered sugar into a bowl 12.

and the seeds from half a vanilla pod 13. Whip everything with an electric mixer 14. Then take a 6-inch metal ring and place it on a tray where you have laid a sheet of parchment paper. Take a crepe and spread a thin layer of Chantilly cream on it 15.

Then place it inside the ring, making sure that the cream faces you (16-17). Take the second crepe, cover it with cream 18.

and place it on top of the previous one 19. Continue this way until you finish all the crepes, except for one, which you should place on top of the others without cream 20. Press lightly with your hands to compact everything 21, cover with plastic wrap, and refrigerate for at least 30 minutes.

Before removing the cake from the fridge, prepare the ganache. Chop the dark chocolate 22 and transfer it to a bowl. Place the cream, glucose 23, orange zest, and cinnamon 24 in a saucepan.

Bring everything to a boil over low heat 25, then immediately pour the cream into the chocolate, filtering it with a sieve 26. Mix with a spatula until you obtain a smooth ganache 27.

Take the crepe cake out of the fridge, remove the ring (28-29), and transfer it to a wire rack 30.

Pour half of the ganache over the cake 31 and use a spatula to spread it over the surface 32 and the sides 33. Refrigerate for 10 minutes.

Then pour the remaining ganache on top 34 and spread it again with the spatula 35. Then refrigerate and wait at least 30 minutes before serving your crepe cake 36!