Crepe Cake
FROM NATASHA'S KITCHEN
INGREDIENTS
CREPES:
1/2 cup warm water
1 cup milk
4 large eggs
4 tbsp unsalted butter, melted,
plus more to saute
1 cup all-purpose flour
2 tbsp granulated sugar pinch of
salt
CREPE CAKE FROSTING:
1 cup (16 tbsp) unsalted butter,
softened at room temperature
12 oz sweetened condensed milk
( from a 14 oz can - filled by
weight)
8 oz cream cheese, softened at
room temperature
2 tsp vanillla extract
10 servings 4hrs and 55 min
DIRECTIONS
1. In the bowl of a blender, add the crepe ingredients in the order .
Blend until well combined, scraping down the sides with a spatula if
needed then set aside.
2. Heat a medium 9 inch non stick pan over medium heat. Add a tiny dot
of butter and spread it around to a lightly coat. Add 3 tbsp of batter,
swirling the skillet as you add the batter to evenly coat the bottom of
the pan. Saute about 30 minutes per aside or until lightly golden then
flip using a thin edged spatula and saute another 390 sec . Remove to
a clean surface such as a cutting board and allow the layers to cool to
room temperature before stacking them.
3. In the bowl of a stand mixer fitted with whisk attachment, beat butter
and condensed milk with whisk on high speed 7 min. It should look
whipped and lightened in color.
4. Add 8 oz of softened cream cheese 1 tbsp at a time while mixing on
midium high speed. Continue beating for 3 min or until no longer
lumpy. Add 2 tsp vanilla and whisk to get smooth.
5. Place the first crepe layer onto your serving platter and spread about
3 tbsp or 1 ice cream scoop of frosting between each crepe layer for a
total 15 crepes and 15 layers of cream.
6. Refrigerate the cake until frosting has fimed up. To serve, dust with
powdered sugar and top with fresh berries if desired.