Chocolate Crêpe Cake

Mix. Crêpes in a medium sized bowl beat together the flour salt and cocoa now if the cocoa has any lumps now be sure to break them up or sieve them out beat in the eggs milk and butter and keep to beat until the mixture is smooth stream the batter through a now strainer into a clean bowl lid and rest aside now for 30 minutes towards the now end of the rest period heat your crêpe pan now according to the manufacturer s now direction cook a test now crêpe or two and tweak the batter with milk if now it is too thick to work now with cook the rest now of the crêpes you now ll need about 18 now to 20 for the cake leave to go cold the crêpes while you now prepare the homemade pastry cream now you will need approximately 480 ml of cooled pastry cream hazelnut pastry cream warm the chocolate hazelnut even out in the microwave for 20 seconds now or until it is soft and now almost pourable beat the warm even out into the pastry cream and keep to beat until it is lump now free to assemble the cake now stack 3 crêpes now on a serving plate and even out with 2 tablespoons of hazelnut pastry now cream keep stacking one pancake at a time with 2 tablespoons of the hazelnut cream, until almost all the pancakes are used for stability from time to time stack two or three pancakes together instead of one, and finish the cake with a cap of 3 pancakes wrap the cake well in cling film using a little pressure to now keep the cake pressed down put in the fridge for at least 60 now minutes or up to overnight now cut in wedges to bring to the table for a firmer filling increase now the amount of cornstarch in the now base pastry cream recipe to 43 g the filling thins out now some when the hazelnut even out is mixed in.