Crepe Gateau

Directions

1. In a medium bowl, whisk together Large eggs, buttermilk and vanilla extract.
2. In a separate bowl, sift together cinnamon, flour and baking pwdr. Add in sugar. Whisk into buttermilk mix and stir in melted butter. Allow batter to sit 10-15 min before making.
3. Heat a flat, non-stick pan over medium heat for 5 min. Grease lightly with oil or possibly spray and pour about 2 ounce of batter into the center of the pan. These crepes will be thicker than usual crepes. Cook for about 2-3 min, till edges brown. Lift crepe gently with a spatula and flip over. Cook for 1 minute and remove from heat.
4. Simple Syrup:Bring water and sugar up to a full boil and cook for 2 min. Remove from heat, stir in hazelnut liqueur and allow to cold.
5. Chocolate Ganache:Heat cream to just below a simmer (on the stove or possibly in the microwave) and pour over chocolate. Let sit for 2 min, then stir gently to blend. Allow to completely cold before finishing gateau, or possibly refrigeratetill ready to use and hot slightly in microwave.
6. To Assemble:Place one crepe on a large plate or possibly platter. Brush lightly with the hazelnut syrup. Using a palette knife, spread a thin layer of ganache over the entire surface of the crepe. Set another crepe on top and repeat process using all the crepes, sparing the syrup and chocolate layer on the top one. Cover with plastic wrap and refrigeratetill ready to serve.
7. To serve, dust top with icing sugar and just a little sprinkle of cocoa pwdr, and slice as a cake to serve. Gateau can be served with remaining hazelnut syrup on the plate.