Crêpe Cake with Vanilla Cream Cheese

This crepe cake is beautiful and delicious. This is the easiest 30 layer cake you'll make with 15 crêpes and 15 layers of cream.

Crêpes (makes 15 layers):
½ cup water, warm
1 cup milk
4 large eggs
4 Tbsp. unsalted butter, melted, plus more to sauté
1 cup all-purpose flour, measured
2 Tbsp. granulated sugar
⅛ tsp. sea salt

Vanilla Cream Cheese:
1 cup unsalted butter, softened at room temp, (16 Tbsp.)
12 oz sweetened condensed milk
8 oz cream cheese, softened at room temperature
2 tsp. pure vanilla extract

How to Make Crêpes:
In the bowl of a blender, add crêpe ingredients in the order they are listed: ½ cup warm water, 1 cup milk, 4 eggs, 4 Tbsp. melted butter, 1 cup flour, 2 Tbsp. sugar and a pinch of salt. Blend until well combined, scraping down the blender with spatula if needed.

Heat a medium (9") non-stick pan over medium heat. Add a tiny dot of butter and spread it around with spatula to lightly coat. Once butter is hot, add about 3 Tbsp. of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of pan.

Sauté about 30 seconds per side or until lightly golden then flip using thin spatula and sauté another 30 seconds or until second side is golden. Flip crêpe out onto a clean surface such as a cutting board and let layers cool to room temp before stacking.

Make Crêpe Cake Frosting:
In the bowl of a stand mixer fitted with whisk, beat butter and condensed milk on high speed 7 minutes. It should look whipped and lightened in colour.

Add 8 oz of softened cream cheese 1 Tbsp. at a time while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 tsp. vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable in the cake.

Assembling the Crêpe Cake:
Place first crêpe layer onto serving platter and spread about 3 Tbsp. or 1 ice cream scoop of frosting between each crêpe layer, totaling 15 layers of crêpes and 15 layers of cream.

Refrigerate cake for at least 6 hours or until frosting has firmed up (can be made 2 days ahead) - it will be much easier to slice after refrigeration and won't slide apart.
To serve, dust with confectioners' sugar if desired and top with fresh berries.

Cook's Notes:

• To measure flour correctly, spoon it into the measuring cup and level the top for an exact measure.
• When using a good non-stick (un-scratched) skillet, you only need to add butter to prime the pan for the first crêpe.