Sift the flour into a bowl. Add the sugar and make a well in the centre. Add the eggs in the well and stir well with a whisk, to combine the eggs with the flour mixture. When the mixture starts to be too thick, slowly mix in the milk until all the flour is combined. Now, fold the butter. Pass through a fine sieve to remove any lumps.
Let the batter rest, covered with cling film for at least an hour.
When ready, heat a little of oil or butter, over a medium heat on a crêpe pan or non-stick pan. Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly. Cook for 1-2 minutes until coloured on the edges then flip the crepes and cook for a further 30 seconds. Slide it out of the pan onto a plate as you make the rest.
Once all the crepe are made, it is time to prepare the filling to build the Gateau.
In a bowl, combine the mascarpone with the cream. Add the icing sugar, vanilla extract and whip until stiff. Fold in the cold coffee.
To continue, build the gateau. Add a small spoon of mascarpone on the serving platter. Add a crepe. Spoon some more mascarpone mixture, then a small dusting of cocoa.
Again, add another crepe and repeat the process with more mascarpone mixture, cocoa powder and crepes while ensuring to finish the topping with the mascarpone mixture.
Drizzle over some chocolate sauce and set in the fridge for 30 minutes to settle.
Enjoy within a day!
