Pancake Crepe Cake
A stunning tower of delicate, thin crepes layered with a luscious cream filling, transforming a breakfast staple into a show-stopping dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Layering
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 cups milk
- 3 large eggs
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 2 cups whipped cream
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Whisk together the flour, milk, eggs, sugar, and salt until smooth. Stir in melted butter.
- Heat a non-stick skillet over medium heat. Pour a ladle of batter into the pan and swirl to coat the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with remaining batter, stacking the crepes on a plate.
- In a separate bowl, beat together the whipped cream, cream cheese, powdered sugar, and vanilla until smooth.
- To assemble, place one crepe on a serving platter, spread a layer of the cream mixture on top, then add another crepe. Repeat until all crepes and filling are used.
- Chill in the refrigerator for at least 60 minutes before serving. Slice and enjoy!
Notes
Dress the cake with fresh berries, chocolate sauce, or powdered sugar for an extra touch. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://doughgirlbylea.com/pancake-crepe-cake-recipe-2/