Chocolate Crepe Roll Cake Recipe

Instructions

Crepes

1. Whisk the eggs with the sugar, salt, and vanilla extract.
2. Sift in the flour and cocoa powder and whisk to combine.
3. Add a little milk and mix to combine, then add all the remaining milk and mix.
4. Stir in the melted butter, then cover with plastic wrap and let rest in the refrigerator for about an hour.
5. Heat a skillet over low heat, pour in the crepes, and set aside to cool.
   (Chilling in the refrigerator makes it easier to roll up.)

Chocolate Buttercream

6. Lightly beat the room-temperature butter with an electric mixer, then add the powdered sugar and beat until light in color and fluffy.
7. Whisk in the cocoa powder, then whisk in the melted chocolate and whipped cream.
8. Place 4 crepes, slightly overlapping, and cover with half of the cream.
   (The cream should be thicker in the middle)
9. Bring the sides of the crepes up, fold them over, and roll them up.
10. Wrap in parchment paper and chill in the refrigerator for about 2 hours.
11. Melt the dark & milk couverture chocolate with the whipping cream in the microwave for 1 minute.
12. Add the butter and mix, then add the peanut meal (chopped peanuts) and mix.
13. Allow the chocolate to cool to a temperature of 24-25 degrees before pouring it over the crepe cake.