1. Eggs are soaked with eggs and beaten evenly
2. Add milk and continue to stir
3. Add the sifted flour and cocoa powder in batches, pour a little bit each time and stir well, then continue to add the remaining part, so that there will be no small particles in the batter.
4. Pour in granulated sugar and mix well
5. Turn on a low heat, put a little butter on a paper towel and spread it in the pan, pour a large spoonful of batter into the pan, turn it around to spread the batter evenly on the surface of the pan. If the fire is too big, there will be a lot of bubbles in the cake, so the fire must not be too big. After one side is baked, continue to bake the other side.
6. Let's talk about fried crepes, put them on the drying rack and let cool.
7. Repeat this to make about 13-15 crepes. After making them, it is best to seal them and put them in the refrigerator for more than 20 minutes until the crepes are completely cold.
8. Now let’s put together the crepes one by one. Place a crepe on the bottom layer, coated with a layer of chocolate cream (I have written a recipe for chocolate cream, so I won’t repeat it).
9. Put a crepe, spread a layer of cream, and repeat it more than ten times. Note that the crepes must be completely cold at this time, otherwise the cream sauce will melt immediately.
10. It doesn't matter if the sides look uneven, you will use a spatula to spread the cream evenly.
11. After spreading some cream sauce on the last layer of crepes, use a spatula to spread the surface evenly (not particularly smooth, because it needs to be sprinkled with cocoa powder) and sprinkle a little cocoa powder to complete it. The finished chocolate biscuits must be put in the refrigerator for more than 2 hours to let the biscuits and cream sauce solidify together before serving.
