- 8 large eggs
- 2 cups melted Breyers® Chocolate Ice Cream
- 1 1/2 cups cold water
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 6 Tbsp. butter, melted
- 3 cups homemade whipped cream, plus more for garnish
- Cocoa powder for garnish
Prepare Crepes: In large blender, combine first 7 ingredients; blend until smooth.
Coat 10-inch non-stick skillet or crepe maker with no-stick cooking spray or butter and heat over medium heat. Add ¼ cup crepe batter to center of the pan. Tilt skillet or use a crepe tool so the batter stretches as far as it will go (crepes should be about 10 inches wide in diameter). The thinner the crepe, the better.
Cook for 1 to 2 minutes; flip as soon as bottom is set. Cook the other side for about 30 seconds until set. Transfer to a large cutting board to cool; repeat with remaining batter.
To assemble crepe cake: Place one crepe on bottom of a cake stand; spread with about ¼ cup whipped cream then top with another crepe. Repeat with remaining crepes and whipped cream.
To serve: With sharp knife, cut cake into slices. Garnish with whipped cream and
sprinkle with cocoa powder.