Cream Cheese Crepe Cake
Cream cheese crepe cake is like a cheesecake mixed in with a creme brulee/custard. Next time however, I would add almond or vanilla extract to the crepe batter. I noticed on other recipes they burned the top of the cake with sugar for a caramelized flavor. I love making crepes for a meal as well; stuffing them with sauted turkey, peppers, onions and cheese…amazing! Don’t be afraid to make a few crepes and eatting them plain either.
Crepes:
- 2 beaten eggs
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 1/4 tsp. salt OR, FOR SWEETER CREPES, 2 tbsp. sugar
Filling:
- 1 – 8 oz pkg cream cheese (reduced fat works too)
- 1 – 3.4 oz vanilla instant pudding mix
- 1/2 cup milk
- 2 tsp almond extract
Preparation:
- Combine all of the crepe ingredients and beat until well mixed with electric beater/whisk.
- Heat a heavily greased skillet (I used 8″ pan); remove from heat. Spoon in 2 tbsp. batter Swirl around in pan so that batter is evenly distributed and very thin.
- Return to heat; brown on 1 side only.
- Continue making the crepes until the batter is used up. Invert over paper towels or wax paper.
- Beat cream cheese, pudding mix, 1/2 cup milk and almond extract until smooth.
- Place a crepe on cake stand and spread a thin layer of custard over the entire crepe.
- Continue to layer crepes and thin custard layers.
- Place cake in refrigerator at least 1 hour before serving to allow custard to set up.
