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!