Make the crepe batter:

In a large microwave-proof bowl, melt three tablespoons of butter.

Remove from the microwave and allow to cool to room temperature.

In a blender, pour in the melted butter, and then add the flour, sugar, salt, half-and-half, coffee, eggs, vanilla, coffee liqueur, and almond liqueur.

Blend on medium speed until well combined – about 45 – 60 seconds.

The mixture will be smooth, but runny. This is good.

Cover the blender or pour into a tightly covered bowl, and chill for at least one hour.

Cook the crepes:

Place an 8-9-inch low side skillet over medium heat.

Generously grease the skillet with a bit of the reserved butter.

When the skillet is hot and the butter is melted, spoon three tablespoons of the batter into the center of the skillet.

Lift, twist, and turn the pan so the batter runs to all edges of the skillet.

Cook the crepe for one minute.

Use a spatula to carefully lift up one end and check underneath. It should look dry and very slightly golden.

Flip the crepe as soon as the bottom looks dry and cook the other side for 30 seconds. DO NOT OVERCOOK THE CREPES! Overcooked crepes will taste ‘off’ and have a rubbery texture.

Lift the crepe to a large dish and cover with parchment paper.

Repeat with the remaining batter. You should have about 14 crepes in total.

Cover the crepes with plastic wrap and set aside.

Make the filling:

In a small ramekin or bowl, combine the espresso powder with the warm cream, water, or milk until fully dissolved. Set aside.

Add the heavy cream to the bowl of an electric mixer fitted with the whisk attachment.

Whip the cream on medium-high speed until medium peaks form – about 4-5 minutes. Set aside.

In another mixer bowl fitted with the whisk attachment, beat the mascarpone, coffee liqueur, powdered sugar, and vanilla.

Beat the mixture on medium speed until smooth and creamy – about 3 minutes.

Remove the bowl from the mixer, and by hand, carefully fold the whipped cream into the mascarpone mixture. It may not be completely smooth. This is okay. It will smooth out when spread onto the crepes.

Cover the bowl and chill for at least an hour or up to 12 hours.

Assemble the cake:

Spread a teaspoon of filling onto the center of a 9-inch springform pan. This will help the crepes stick to the surface and not shift when you spread the filling between the crepes.

Place one crepe in the bottom of the springform pan.

Using a small offset spatula, spread two tablespoons of filling evenly on the top of the crepe.

Repeat with the remaining crepes and filling.

Finish with a thin spread of the filling.

Using a fine mesh sieve, dust the top with cocoa powder.

Loosely cover the cake with plastic wrap and chill for at least 3 hours.

Remove the springform pan collar and place it on a cake stand.

Slice the cake when completely chilled for smooth, clean slices.

Serve with whipped cream, fresh berries, or a drizzle of chocolate syrup.