Fresh Berry and Chocolate Crepe Cake

• 100 grams Cake flour
• 20 grams Cocoa powder
• 1 Egg
• 280 ml Milk
• 1 tbsp Granulated sugar
• 10 grams Butter
• 200 ml Heavy cream (42% fat)
• 2 & 1/2 tablespoons Blueberry jam
• 50 grams Blueberries (fresh or frozen)
• 1 Vanilla oil

1. Melt the butter in the microwave.
2. and take the blueberries out of the freezer to bring to room temperature.
3. Mix the flour and cocoa powder.
4. In a separate bowl, beat the egg and add the granulated sugar and half the milk, in that order.
5. Add the powdered ingredients from Step 1 and mix well.
6. Add the rest of the milk, melted butter, and vanilla oil.
7. Mix well.
8. Refrigerate and let the batter rest for at least 1 hour.
9. Heat a frying pan and spread just a small amount of oil (not listed).
10. Fill 2/3 of a ladle with the batter and pour into a circular shape into the frying pan.
11. When the edges are cooked, flip over and cook the other side.
12. Remove from pan.
13. Add jam to the heavy cream and whip until soft peaks form.
14. Spread about 1 tablespoon of the cream from Step 6 onto the crepe and scatter about 6 blueberries on top.
15. Place another crepe on top and spread more cream from Step 6, add another 6 blueberries.
16. Repeat these steps in order until all of the crepes are used.
17. Cover with plastic wrap and refrigerate for about 30 minutes.
18. Cut the crepe cake and arrange the remaining blueberries and cream on a plate.

flour, cocoa, egg, milk, sugar, butter, cream, blueberry jam, blueberries, vanilla oil

Taken from cookpad.com/us/recipes/168639-fresh-berry-and-chocolate-crepe-cake (may not work)