Short Crêpe Cake!

IMG_7063I have always wanted to make one of those extravagant crêpe cakes I’ve seen on my Instagram feed every now and then. Today, I attempted to do just that…but I forgot one of my most important baking rules. Always plan ahead! Anyway, I spent a long time baking several crêpes and when I finally went to add the layers of whipped cream, I realized halfway through that I didn’t have enough cream. That explains the title of this post, or at least the “short” part.

Despite its stature, this “cake” was delish! I would definitely recommend, especially if you have enough whipped cream to make the cake even taller. Here’s a great crêpe recipe!

IMG_7061Ingredients:

Preparation:

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Hope you enjoy!

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