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["Combine all crepe ingredients in a blender and blend until smooth.", "Allow batter to rest in the refrigerator at least half an hour.", "In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).", "In a medium saucepan, melt chocolate over medium-low heat.", "Add remaining ingredients and whisk thoroughly until smooth.", "Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.", "Bring an 8"" non-stick pan to medium heat (allow about 3 minutes for heat-up time).", "Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.", "Cook crepe until edges barely start to peel away from pan.", "Gently slide a long metal offset spatula under the crepe and flip it over.", "Cook crepe just another minute and slide onto a plate.", "Spread crepe with a thin layer of glaze.", "Cook another crepe, stack on top of the first, and spread with a bit of butter.", "Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.", "Repeat this sequence until batter runs out, leaving top crepe bare.", "Spread remaining glaze over top crepe and allow it to drip down the sides.", "Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day."]
