Delicate crepes and silky vanilla custard cream are beautiful to behold.  This cake literally crepes stacked one over the other with a smooth- rich vanilla filling binding the layers. 

Ingredients:

2 Tbsp. sugar
1/2 teaspoon salt
3 eggs
1 cup milk
1 cup water
2 Tbsp. butter -melted
1 cup all-purpose flour

Vanilla Custard cream:
2 cups milk
1 Tbsp. Vanilla Extract
4 egg yolks
1/2 sugar
2 Tbsp. all-purpose flour

Fresh raspberries and whipped cream for garnish


Directions
In a large bowl whisk together eggs, sugar, salt and flour.  Gradually add in the milk and water. Add butter and stir to combine.
The batter should be smooth. Set it aside and let it rest for 20-30 minutes.
Heat a lightly oiled frying 8” diameter pan over medium high heat.
Pour/scoop in 1/4 cup batter, tilting the pan so the batter makes a circle and coats the bottom.
Cook the crepe until the bottom is golden brown (about 1 minute).
Loosen with a spatula, turn and cook the other side for 30seconds and remove to the flat platter. Lay them out flat so they can cool. Continue until all batter is gone.


In a saucepan bring milk and vanilla to boil.  Turn off the heat and set aside.
In a separate saucepan combine egg yolks, flour and sugar together.  Gradually whisk in hot milk, place over medium heat and bring it to boil. Cook for 1-2 minutes.
Pour the cream in to the bowl, place over Ice bath and while mixing let it cool completely.


Lay 1 crepe on a cake plate; cover it with a thin layer of cream about 1-2 Tbsp., cover with a crepe and repeat to make a stack of 18-20. Refrigerate at least 1 hour.
Before serving top Crepe Cake with fresh raspberries and whipped cream.


Slice like a cake.


Enjoy!!! 
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