Ingredients:
- Crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Cream Filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- Assembly:
- Cocoa powder for dusting
Instructions:
- Make the Crepes:
- In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring to combine. Add the salt and melted butter, and beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side. Repeat with the remaining batter.
- Make the Cream Filling:
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Make the Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar until it turns a medium amber color. Stir in the butter until melted, then slowly add the heavy cream while stirring constantly. Allow the mixture to boil for 1 minute. Remove from heat and let it cool slightly.
- Assemble the Dessert:
- Place one crepe on a serving plate and spread a thin layer of cream filling over it. Drizzle with a small amount of caramel sauce. Repeat the layers until all the crepes are used, finishing with a layer of cream on top.
- Dust the top with cocoa powder.
- Chill and Serve:
- Refrigerate the dessert for at least 1 hour before serving to allow the flavors to meld together. Slice and serve chilled.
Enjoy your delicious layered cream and caramel dessert!
