Crepe Cake

Introduction:

This Crepe Cake is an elegant yet surprisingly easy dessert to make. With layers of delicate crepes stacked between rich cream, this cake is both light and indulgent. The secret to its ease lies in a simple blender crepe batter and a luscious sweetened condensed milk frosting. It looks impressive, but it’s very approachable for home bakers.

Ingredients:

For the Crepes (makes about 15 crepes):

• ½ cup warm water
• 1 cup milk
• 4 large eggs
• 4 tablespoons unsalted butter, melted (plus more for sautéing)
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• Pinch of salt

For the Crepe Cake Frosting:

• 1 cup (16 tablespoons) unsalted butter, softened at room temperature
• 12 ounces sweetened condensed milk (from a 14-ounce can)
• 8 ounces cream cheese, softened at room temperature
• 2 teaspoons vanilla extract

Instructions:

For the Crepes:

1. Prepare the Batter:
   • In a blender, add the crepe ingredients in the following order: ½ cup warm water, 1 cup milk, 4 eggs, 4 tablespoons melted butter, 1 cup flour, 2 tablespoons sugar, and a pinch of salt. Blend until smooth, scraping down the sides if necessary.
2. Cook the Crepes:
   • Heat a 9-inch non-stick skillet over medium heat. Add a small dot of butter and swirl to coat the pan. Pour about 3 tablespoons of batter into the pan, swirling to coat the bottom evenly.
   • Cook each crepe for about 30 seconds per side, or until golden. Flip and cook the other side. Once cooked, transfer the crepe to a flat surface to cool. Repeat with the remaining batter.

For the Frosting:

1. Make the Cream Filling:
   • In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of softened butter and the sweetened condensed milk on high speed for about 7 minutes until light and fluffy.
   • Add the softened cream cheese, one tablespoon at a time, mixing on medium-high speed until smooth (about 3 minutes). Add the vanilla extract and whisk until well combined.

Assembling the Crepe Cake:

1. Layer the Crepes:
   • Place the first crepe on a serving platter and spread about 3 tablespoons of frosting between each crepe layer. Repeat until you have 15 crepe layers.
2. Chill the Cake:
   • Refrigerate the cake for at least 6 hours, or until the frosting has firmed up. This will make slicing the cake easier and prevent it from sliding apart.
3. Serve:
   • Dust the top of the crepe cake with powdered sugar or cocoa powder before serving. You can also garnish with fresh berries for extra flair.

Conclusion:

This Crepe Cake is an impressive dessert that combines the light texture of crepes with rich layers of creamy frosting. It’s perfect for special occasions and offers a stunning presentation that will leave everyone asking for more. Enjoy it with a dusting of cocoa or fresh fruit for a truly delightful treat!