Impress your friends and family with this stunning 100-layer giant crepe cake. It's a labor of love, but the result is absolutely worth it. Each layer of delicate crepe is filled with sweet whipped cream, and the whole cake is topped with fresh berries for a burst of flavor. Perfect for special occasions or when you want to show off your culinary skills.
Ingredients: 20 cups all-purpose flour. 20 cups milk. 40 large eggs. 2 cups granulated sugar. 4 teaspoons vanilla extract. 1 teaspoon salt. 4 cups heavy cream. 2 cups powdered sugar. 2 teaspoons vanilla extract. Fresh berries for garnish.
Instructions: In a large bowl, whisk together the flour, milk, eggs, granulated sugar, vanilla extract, and salt until the batter is smooth. Heat a non-stick skillet over medium-low heat. Pour 1/2 cup of the batter into the skillet and swirl it around to evenly coat the bottom of the pan. Cook until the crepe is set and lightly golden, about 2 minutes. Flip and cook for another 1-2 minutes on the other side. Repeat with the remaining batter, stacking the crepes as you go. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Place one crepe on a serving platter and spread a thin layer of whipped cream on top. Continue layering crepes and whipped cream until you have used all the crepes, finishing with a crepe on top. Refrigerate the crepe cake for at least 4 hours or overnight to set. Garnish with fresh berries before serving. Slice and enjoy!
Prep Time: 60 minutes
Cook Time: 60 minutes
shaina glass
