Mille Crepe Cake

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 13 tsp White sugar

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Heavy whipping cream
  • 2 cups Milk

• Other

  • non stick spray

Found on bakedbyjoanna.com

Description

Ingredients

• 1 cup all-purpose flour
• 1 tsp white sugar
• 1/4 tsp salt
• 3 eggs
• 2 cups milk
• 2 tbsp unsalted butter, melted
• non-stick spray
• 2 cups heavy whipping cream
• 1/4 cup white sugar
• 2 tsp vanilla extract
• powdered sugar

Directions

• In a bowl, whisk together the flour, 1 teaspoon sugar and salt. Beat in the eggs and milk until the mixture is smooth. Stir in the butter.
• Spray an 8 pan with non-stick spray and heat to medium-high heat.
• Holding the hot pan, add 2-3 tablespoons of the batter and rotate the pan in a circular motion to spread the batter as thinly as possible. Cook on one side until golden brown marbling appears; then flip and cook on the other side. Transfer the crepe to a plate to cool. Repeat the cooking process until all the batter is used.
• While the crepes cool, add the heavy whipping cream, 1/4 cup sugar and vanilla extract to a bowl and whisk until slightly-stiff peaks are formed. Do not over-beat the cream or a butter consistency will be achieved.
• On a cake stand or plate, add 1 crepe and a dollop of cream. Spread the cream evenly across the crepe and then topped with another layer of crepe. Repeat the process of crepe and cream until all the crepes are used and layered with cream.
• Dust with powdered sugar and serve.