|Confectioners sugar||375 Milliliter|
|Cocoa powder||15 Milliliter|
|Strong cold coffee||15 Milliliter (Extra Strong)|
|Dessert crepes||12 (Crepe Batter)|
|Granulated sugar||250 Milliliter|
|Orange brandy sauce||250 Milliliter|
Sift the confectioners' sugar with the cocoa powder three times.
Cream the butter with the coffee, fold in the cocoa sugar, beat until very light.
Spread on the crepes and stack.
Whip the egg whites stiff.
Gradually add the sugar, whip into a stiff meringue.
Pipe the meringue on top of the crepes, quickly brown under the boiler.
Slice and serve with the orange sauce.