Crêpe Layer Cake

Ingredients

• 3 tbsp unsalted butter (melted)
• 1.5 cup whole milk (warmed)
• 3 eggs
• 0.1667 cup granulated sugar (for crêpes)
• 0.25 tsp salt
• 1.5 cup cake flour
• 1 tsp pure vanilla extract (for crêpes)
• 20 oz heavy whipping cream
• 1 tsp pure vanilla extract (for cream)
• 1 tsp vanilla bean paste
• 0.3333 cup granulated sugar (to taste; for cream)
• blueberries (for decoration; amount not specified)
• mint leaves (for decoration; amount not specified)

Steps

1. 1

   In a bowl, mix the sugar for the crêpes, eggs, and crêpe portion of vanilla extract until combined.

2. 2

   Add the cake flour and salt to the egg mixture and mix just until incorporated.

3. 3

   In a separate bowl, combine the warmed milk and melted butter.

4. 4

   Slowly stir the milk-and-butter mixture into the flour-and-egg mixture until combined, taking care not to overmix.

5. 5

   Strain the crêpe batter at least twice.

6. 6

   Preheat a 7-inch pan or crêpe maker. Use ¼ cup of batter for each crêpe and cook until you have 20 crêpes.

7. 7

   Let the crêpes cool, then trim them to 6 inches in diameter.

8. 8

   Beat the heavy whipping cream, remaining vanilla extract, vanilla bean paste, and sugar for the cream until soft peaks form.

9. 9

   Chill the whipped cream in the refrigerator for 30 minutes.

10. 10

    Build the cake by alternating crêpe layers with cream, spreading ¼ cup of cream between each crêpe.

11. 11

    Cover the top and sides of the cake with the remaining cream.

12. 12

    Use a spoon or the end of a spatula to make swooping divots in the cream.

13. 13

    Refrigerate the cake overnight before serving.

14. 14

    Decorate with blueberries and mint leaves, then serve.

Notes

The source does not specify a crêpe cooking time or temperature, nor a quantity for the blueberry and mint decoration. Sugar in the cream is added to taste.

Nutrition per serving

• dessert
• French
• layer cake
• crêpes
• make-ahead
• refrigerated
• vegetarian