This French crepe cake is both beautiful and delicious. It is made by stacking thin crepes with layers of sweet whipped cream. It's great for parties or any time you want to show off a homemade masterpiece to your guests.
Ingredients: 2 cups all-purpose flour. 4 large eggs. 2 cups whole milk. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 1/2 cups heavy cream. 3 tablespoons powdered sugar. Fresh berries for garnish optional. Powdered sugar for dusting optional.
Instructions: Add the flour, eggs, milk, granulated sugar, melted butter, vanilla extract, and salt to a blender. Blend until smooth. Mix the batter well until it's smooth and free of lumps. Put a nonstick skillet on medium heat and use cooking spray or butter to lightly coat it. Put a small amount of the crepe batter into the pan and swirl it around to cover the bottom evenly. When the bottom of the crepe turns golden brown and the edges begin to lift, it's done cooking. Turn the crepe over and cook the other side for an extra one to two minutes. Do it again with the rest of the batter, putting the cooked crepes on a plate as you go. There should be twenty to twenty-five crepes. Let the crepes cool all the way down. Heavy cream and powdered sugar should be whipped together in a bowl until stiff peaks form. Spread a thin layer of whipped cream on top of one crepe on a serving plate. This is how you put the crepe cake together. Put more crepes and whipped cream on top of each other until all the crepes are used up. Add some whipped cream on top to finish. Put the crepe cake in the fridge for at least two hours to set. Put fresh berries on top before serving, and if you want, dust with powdered sugar. Cut your tasty layered French crepe cake in half and enjoy it!
Prep Time: 30 minutes
Cook Time: 30 minutes
weinbau windholz
