Saturday tasty treat: Creamy crepe cake

Crepe and pancake lover, this one’s for you. This creamy, delicious and easy crepe cake recipe is the best to satisfy your basic pancake, cake and sweet tooth cravings.

If cream cheese is not your favourite filling, then you can make use of chocolate, strawberry, vanilla or any other creamy filling for your yummy crepe cake.

Crepe cake

Ingredients

For the crepe

• 1/2 cup of warm water
• 1 cup of 2% milk
• 4 large eggs
• 4 tablespoon of unsalted butter, melted, plus more to sauté
• 1 cup of all-purpose flour, *measured correctly
• 2 tablespoons of granulated sugar
• 1/8 teaspoon of salt

For the crepe filling

• 1 cup of unsalted butter, softened at room temp
• 1 can of sweetened condensed milk
• 29ml of cream cheese, softened at room temp
• 2 teaspoon of vanilla extract

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Instructions

1. In the bowl of a stand mixer fitted with whisk, beat butter and condensed milk on high speed for 7 minutes. It should look whipped and lightened in colour.
2. Add 29ml of softened cream cheese, 1 tablespoon at a time, while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 teaspoons of vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable in the cake.
3. Place first crepe layer onto serving platter and spread about 3 tablespoons or 1 ice cream scoop of frosting between each crepe layer, totaling 15 layers of crepes and 15 layers of cream.
4. Refrigerate cake for at least 6 hours or until frosting has firmed up (can be made 2 days ahead) – it will be much easier to slice after refrigeration and won’t slide apart. To serve, dust with powdered sugar if desired and top with fresh berries.

This recipe was found on natashaskitchen.com