Double the Delight: Classic Crêpes and Crêpe Cake Recipes

Double the Delight: Classic Crêpes and Crêpe Cake Recipes
Welcome my friends! Today, I’m excited to share two delightful recipes: Classic Crêpes and Crêpe Cake. Whether you’re a fan of simple, elegant crêpes or looking to impress with a beautiful crêpe cake, these recipes have got you covered.

Recipe 1: Classic Crêpes
Ingredients:
✓ 3 eggs
✓ 3 cups milk
✓ 2 ½ cups flour
✓ 2 tablespoons sugar
✓ 4 tablespoons melted butter
✓ 1 teaspoons salt
✓ 1 tablespoons vanilla

1. Start by mixing the flour and salt together.
2. Add the sugar and mix it all well.
3. Pour in the milk, add the eggs, melted butter, and vanilla extract. Mix everything with an electric mixer on high speed until the batter is smooth and free of lumps.
4. Heat a little butter in a skillet until it melts. Pour a ladleful of batter into the skillet and spread it evenly over the surface.
5. Cook for about 30 to 45 seconds until the edges turn brown.
6. Use a spatula to lift the Crêpe, then flip it and cook for another 30 seconds.
7. Transfer the Crêpe to a plate and repeat the process with the remaining batter. If flipping is difficult, use a spatula to turn the Crêpe.

When the Crêpes are ready, you can fill them as you like—with jam, Nutella, sugar, or leave them plain.

Crêpe Cake Preparation

To make a Crêpe cake, you will need:

✓ 500 g  cream cheese
✓ ⅔ cup powdered sugar
✓ ⅔ cup heavy cream

✓ 400 g Strawberry
✓ 200 g Blackberry
✓ 300 g Blueberry
or
✓ jam according to preferences 

1. Clean the strawberries and slice them thinly.
 2. For the filling, mix the cream cheese, powdered sugar, and heavy cream. Blend well with an electric mixer on high speed.
 3. Set aside five Crêpes. I use a cake mold, but you can use any dish smaller than the Crêpes.
 4. Place the dish over the Crêpes and cut the edges to shape. You’ll need eight Crêpes for the cake.
 5. Line three Crêpes along the sides of the dish, letting part hang over the edge.
 6. Place the first trimmed Crêpe at the bottom as the first layer. Spread one-fourth of the filling over it, then distribute the strawberries, blueberries, and blackberries.
 7. Repeat this process three more times.
 8. For the final layer, reserve a bit of the filling. Fold the Crêpes hanging over the sides inward and cover with the last trimmed Crêpe. Spread the remaining filling on top and decorate with fruit.
 9. Cover the cake with plastic wrap and refrigerate for at least an hour to set.

Jam-Filled Crêpe Cake

For a jam-filled version instead of using fruit, spread jam between the Crêpe layers. I use strawberry jam, but you can use any jam you prefer.

Once the cake is assembled, remove the mold and enjoy this delightful treat. It’s fantastic, especially on hot days. For an added touch, you can top it with whipped cream. Enjoy!

00:00 - Introduction  
00:27 - Classic Crêpes  
00:36 - Ingredients  
04:00 - Crêpe Cake  
04:04 - Ingredients  
09:35 - Crêpe Cake with Jam  
10:16 - Final Presentation

Website: https://MiroslavintheKitchen.com
Email: miroslavinthekitchen@gmail.com

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