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Crepe Cake

Cream Cheese Crepe Cake

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:

  1. Combine all of the crepe ingredients and beat until well mixed with electric beater/whisk.
  2. 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. 
  3. Return to heat; brown on 1 side only.
  4. Continue making the crepes until the batter is used up. Invert over paper towels or wax paper.
  5. Beat cream cheese, pudding mix, 1/2 cup milk and almond extract until smooth.
  6. Place a crepe on cake stand and spread a thin layer of custard over the entire crepe.
  7. Continue to layer crepes and thin custard layers.
  8. Place cake in refrigerator at least 1 hour before serving to allow custard to set up. 

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