Oh mylanta...
So apparently one of the newest food trends is the crepe cake. Most of the more Instagram-worthy crepe cakes are the multicolored rainbow ones, but before I tried to tackle that one, I decided to keep it simple and make a strawberry one that I could drizzle with some warm Nutella. It turned out better than I anticipated and I can't wait make more of these guys and make them better every time!
I made this cake as an offering for one of my pilots and his wife who invited Cole and I over for a really great dinner of homemade pizza and pear martinis. Unfortunately, due to the nature of the cake, it did great in the car until literally the last turn we took into their development. It kinda, sorta fell over. Luckily, I already took pictures of the cake before we left and the taste wasn't impacted by it being a little lopsided. It was even better the next day for breakfast! Stay tuned for more iterations as I try to perfect this recipe!
Servings: 8
Prep Time: 1 hour
Total Time: 3 hours
INGREDIENTS:
The Crepes
6 eggs
2 Tbsp sugar
Pinch of salt
4 Tbsp butter, melted
1 tsp vanilla
2 cups milk
The Filling
1/2 cup (1 stick) butter, softened
1/4 cup powdered sugar
8 oz cream cheese, softened
2 Tbsp vanilla extract
1 container Cool Whip
1 cup strawberries, diced into small pieces.
DIRECTIONS:
In a blender, combine the eggs, sugar, salt, and vanilla for the crepes. Add the melted butter. Turn the blender to a low speed and slowly add the milk.
Heat a non-stick skillet over medium-low heat. Melt a 1/4 tablespoon of butter in the skillet. Working quickly, pour about 1/8 cup of the batter into the hot pan and gently swirl the pan until the bottom is coated with the batter. Depending on the size of your pan, you may need more or less batter.
The crepe is done when the edges start to turn light golden brown and the top is no longer sticky. Remove the crepe from the pan using a spatula and stack the crepes on a plate. Repeat this process until all the batter has been used. Add more butter to the pan after every 2 or 3 crepes.
Cover the plate of crepes with plastic wrap and place in the refrigerator to cool.
For the filling, beat the butter, powdered sugar, cream cheese, and vanilla with an electric mixer on high for about 3 minutes.
Using a spatula, fold in the Cool Whip and and strawberries. You will still have small chunks of the cream cheese in the filling since you're folding in the remaining ingredients by hand, but try to incorporate everything the best you can.
Now to build the cake! Put a small dollop of the filling in the center of the platter then lay one crepe over the top of that dollop. Spread a thin layer of the filling on top of the crepe all the way to the edges and lay another crepe on top.
Repeat until all of the crepes are used. If you want, add more filling to the top and garnish with fresh strawberries.
Place in the refrigerator at least 2 hours to set before serving.
I heated some Nutella in the microwave and drizzled that over top of the slice of cake and it was sooooo delicious - 10/10 would recommend.
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