Pistachio Chocolate Crepe Cake

• 1 ½ cups heavy cream
• 250 g mascarpone cheese (or cream cheese)
• ½ cup powdered sugar
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 200 g dark chocolate, chopped
• 1 cup heavy cream
• 1 tbsp butter

For the Topping:

• Chopped pistachios
• Powdered sugar (optional)

Instructions

1. Make the Crepes

1. In a blender, combine milk, eggs, flour, cocoa powder, sugar, melted butter, vanilla, and salt. Blend until smooth.
2. Chill the batter for 30 minutes to rest — this helps the crepes cook evenly and stay tender.
3. Heat a non-stick pan over medium heat and lightly grease it with butter.
4. Pour a small amount of batter, swirling the pan to coat evenly. Cook each crepe for 1–2 minutes per side until set and lightly browned. Repeat until all the batter is used.
5. Cool crepes completely on parchment paper before assembling.

2. Make the Cream Filling