Step 1

For the crepes

Step 2

Add all the ingredients into a blender (except soda) and pulse until all the ingredients are incorporated well.

Step 3

Pour batter over a sieve

Step 4

Stir in the soda, and mix(don’t over mix).

Step 5

Set the batter aside, in an air tight container, for 8 hours or overnight.

Step 6

Pour about 1/4 batter onto the cast iron skillet and swirl the batter around to create an even surface. Add a little more batter if needed to cover the holes. Small holes are okay to have!

Step 7

Cook for about 2 minutes on the first side and then about 30 seconds on other side.

Step 8

For the mousse

Step 9

In a saucepan, whisk together egg yolks, ½ cup sugar, and 1 cup heavy cream and cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil).

Step 10

Remove from heat; whisk in melted chocolate and vanilla.

Step 11

Strain into a bowl to remove any residues and chill until cool.

Step 12

With an electric mixer, beat remaining heavy cream with remaining sugar until stiff peaks form.

Step 13

Add blackberry schnapps and whip for another 30 seconds

Step 14

Stir 1/3 of whipped cream into cooled custard mixture and then gently fold in the rest with a rubber spatula.

Step 15

Cover and allow the mousse to chill for at least 30 minutes before assembling the cake

Step 16

Final assembly

Step 17

Place one crepe on the cake stand or serving plate.

Step 18

Spread about 1/4 cup mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse.

Step 19

After you reach the 10th layer let the crepe tower rest in the freezer for 10 minutes to make it firm. If you wish use skewers/toothpicks/dowel rods to strengthen and reinforce the cake tower.

Step 20

Continue the same process for the rest of the layers. I know the assembly of this cake times, but I highly recommend freezing the cake tower at the end of every 10th layer or else the tower might slide and might fall apart.

Step 21

Top crepe cake with remaining mouse and berries of your choice.