Ingredients
Crepes
- 4 large eggs1
- 1½ cup milk
- 1 cup water
- 2 cup flour
- 6 tablespoons melted butter
- Butter for coating the pan
Crepe Cake
-
36 cooked crepes
-
16 ounces cream cheese, softened
-
¾ cup powdered sugar, sifted
-
½ cup heavy cream
-
12-14 ounces strawberry or raspberry jam
-
Powdered sugar and fresh raspberries or strawberries for garnish, optional
Directions
Crepes
- In a blender, add all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. The bubbles will subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan and coat with butter. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Crepe Cake
-
Using a stand or hand mixer, beat the cream cheese until smooth. Add in the powdered sugar and beat until smooth, making sure to start out slow so the sugar does not get everywhere.
-
Switch a whisk attachment and add in the heavy whipping cream and whip until just combined and fluffy.
-
Layer the crepes, cream cheese frosting mixture and jam in alternating layers (crepe, frosting, crepe, jam, crepe, etc.) until you use all the crepes, leaving the last one on top plain.
-
Refrigerate until needed. Before serving, dust with Powdered Sugar and garnish with fresh berries.