Method

To Make the Crepes

Mix everything (Except for the baking powder) together, beating well to ensure there are no lumps. Allow to stand for 15-20 minutes covered.

When you are ready to bake the pancakes, mix the batter again and if it’s too thick, add a bit more water.

It needs to be quite thin, about the thickness of home-made custard. You’ll see if you bake the first few if the batter is too thick, the pancakes need to be very thin.

Heat the pan and grease well (I like to use cooking spray as well). Add the baking powder mix to the batter and mix through.

Using a ladle, pour the batter into the pan and swirl around so that the batter covers the bottom of the pan in a thin layer.

Allow the pancake to cook for 30 seconds to 1 minute then turn over and cook for another 30 seconds. The pancake needs to be lightly golden brown.

Remove the pancake from the pan, place on a plate and continue to cook the pancakes until all the batter has been used.

When all the batter has been used, allow the pancakes to cool completely in the fridge before assembling the cake.

To Make the Amarula-Chocolate Ganache

Melt the chocolate and Amarula in a double boiler until smooth and glossy.

Beat in the cubed butter and allow to cool to room temperature before using.

Spread 1 tsp of the ganache over each pancake before topping it with another.

Continue until all the pancakes have been used.

Place the crepe cake in the fridge to cool and set.

To Make the Amarula-Chocolate Butter Cream Frosting

Beat the butter until light and fluffy.

Add the icing sugar and cocoa powder and mix until the mixture is thick but smooth.

Add the Amarula and mix until the mixture is smooth and creamy.

Spread the Amarula buttercream all over the chilled crepe cake and decorate with Easter eggs.
Serve immediately.