The Crepes (this should make roughly 30 small crepes):
500g pastry flour
1 liter of milk
Salt to taste
Sift the flour until smooth.
In a blender or food processor, combine all of the ingredients and blend until smooth. Place the batter in the refrigerator for 1 hour or better yet, overnight. That way the bubbles will dissipate so the crepes won’t tear while cooking.
Heat a small non-stick pan (we suggest making smaller crepes to make a taller cake). Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
Lay the first crepe on a cake plate. Spread a thin later of Argan Amlou Butter over the crepe. Cover with another crepe and repeat to make a nice tall stack. We’ve used around 30 small crepes for our cake. Make sure to save your best looking crepe to place on top.
Chill cake for at least 2 hours. Let cake sit at room temperature 30 minutes before serving.
Ganache (Chocolate glaze)
1/2 cup milk
2 teaspoons honey
2 Tablespoons toasted and chopped hazelnuts
1/3 cup dark chocolate
Pinch of sea salt
Heat milk, honey, and salt and bring it to a simmer. Take off heat and add in chocolate, melt smooth with a whisk. Add in hazelnuts.
Garnish with fresh berries and cherries