mix

1. Whisk together your pancake mix, tapioca flour, cocoa powder and salt in a large bowl to combine.
2. Add in your eggs, melted butter, vanilla and half of your milk. Whisk with a hand whisk until lump free, then add the rest of your milk and continue whisking until smooth and combined. 

cook

1. Dip a piece of paper towel in melted butter and use to brush the base of your non-stick crepe pan or frypan over medium heat.
2. When the pan is hot, pour 1/4 of a cup of batter into your pan and tilt so the batter covers the base in a thin film.
3. Cook crepe for about 1 minute so that the underside is golden, then flip with a spatula and cook the other side for just under a minute.
4. Transfer crepe to a plate and repeat with the remaining batter.
5. Place crepes aside to cool completely while you whip your cream.

filling

1. In a medium mixing bowl, whip your cream and vanilla essence together with an electric mixer on high speed until stiff peaks form. Set aside.

assemble

1. Use a cake tin or bowl to cut your crepes into even sized circles.
2. Place your first crepe on your serving plate and spread with a generous amount of cream to cover. Place another crepe on top of cream and repeat with remaining crepes.
3. Use the remaining cream to spread over the top and sides of your cake.
4. Refrigerate for at least 3 hours before dusting with cocoa powder and slicing to serve.
5. Yum!

store

Store covered and refrigerated for up to 4 days.