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1
Make the crepes: Combine the milk, eggs, flour, cocoa powder, granulated sugar, vanilla and salt in a blender and process until smooth.
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2
Refrigerate the batter 30 minutes.
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3
Lightly brush a 10-inch nonstick skillet with melted butter and place over medium heat.
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4
Add a scant 1/4 cup of batter and quickly swirl the pan to coat the bottom.
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5
Cook until set on top and golden on the bottom, about 30 seconds.
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6
Carefully lift the edge of the crepe with a rubber spatula, then flip with your fingers and cook 20 more seconds.
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7
Invert the crepe onto a plate.
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8
Repeat with the remaining batter to make 14 to 18 crepes, brushing the skillet with more butter as needed.
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9
Stack the finished crepes on the plate and let cool completely.
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10
(The crepes can be made up to 1 day ahead; let cool, then wrap the stack in plastic wrap and refrigerate.)
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11
Make the filling: Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy.
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12
Add 2 3/4 cups confectioners' sugar in 2 batches, beating until smooth and fluffy.
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13
Add the dulce de leche and beat until combined.
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14
(The filling can be made up to 1 day ahead; cover with plastic wrap and refrigerate, then beat for a few minutes with a mixer before using.)
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15
Assemble the cake just before serving: Place 1 crepe on a platter or cake stand.
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16
Spread with a scant 1/4 cup of the filling, then top with another crepe.
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17
Repeat with the remaining filling and crepes, ending with a crepe on top.
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18
Beat the heavy cream and the remaining 1 tablespoon confectioners' sugar in a stand mixer fitted with the whisk attachment until stiff peaks form.
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19
Spread on top of the cake and drizzle with dulce de leche.
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20
Serve immediately.
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21
Photograph by Con Poulos
