Crepes are a classic breakfast dish. Deriving from French origin, crepe means "curl," and that's when you'll know to flip them – when the edges start to curl up! This crepe cake consists of many layers of chocolate crepes sandwiching a tangy Greek yogurt-spiked chocolate cream. To gild the lily, the cake is drizzled with a creamy, easy caramel and crowned with crunchy sea salt flakes and cacao nibs that add delightful texture.
For the chocolate crepes: In a large bowl, combine the flour, cocoa powder, sugar and kosher salt and whisk to combine. In a blender, combine the milk, water, eggs and melted butter and blend until smooth. Add the dry ingredients and blend again, stopping to scrape down the sides as needed, until smooth.
Spray a large nonstick saute pan with cooking spray and heat over medium. Pour enough batter into the pan to just fill the bottom, swirl to spread into an even layer.
Cook until the bottom is golden brown, the edges are curling and the top is set, 1 to 2 minutes. Carefully flip and cook the other side until golden, 1 to 2 minutes. Remove the crepe to a plate. Repeat until all the batter is used. You should have 18 to 20 crepes total.
For the caramel: In a medium saucepan, combine the sugar and water and whisk until the sugar is hydrated. Remove the whisk, tapping any sugar back into the pot, add in the butter and cook over medium heat until the butter is melted, the sugar is bubbling and it starts to turn a copper color, 3 to 5 minutes. Remove from the heat and add the heavy cream. Carefully whisk to combine, the mixture is hot.
For the tangy chocolate whip: Over a double-boiler or in the microwave, melt the chocolate. Let cool slightly. Meanwhile, pour the heavy cream into a large mason jar and close the lid. Shake vigorously until it turns into whipped cream, about 5 to 6 minutes (alternatively, whip the cream in a large bowl with a whisk).
In a medium bowl, combine the cooled chocolate with Greek yogurt, vanilla extract, powdered sugar and salt, and whisk vigorously to combine. Fold in the whipped cream, and set aside.
On a cake stand or large plate, add a dollop of chocolate whip and place the first crepe down. The frosting will secure the crepe. Add 1/4 cup frosting and spread with an offset spatula to smooth and cover the entire surface area of the crepe. Repeat, alternating between crepes and frosting, until the cake is built. Once all the layers are complete, top the crepe cake with the caramel and delicately spread in an even layer. Sprinkle with flaky sea salt and cacao nibs, slice and enjoy!