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Layered Crepe Cake

A couple of weeks ago I saw this amazing pin about a layered crepe cake on Pinterest.  So, I decided I would make it for our ladies book club  night which was last night.  However, when I went on find the recipe or plan for how to make this happen it was a defective pin.  So I figured this wasn't going to be rocket science so I ventured to make it anyway.  And now I'm cataloguing my rocket science for you to copy my deliciousness and learn from my presentation mistakes!



This is the recipe I found for crepes when I first learned about a year ago so it has become my 'go-to' recipe from Little Yellow Barn.

4 eggs                 1/4 c water
1/2 c butter, melted       1 tsp. vanilla
1/3 c sugar           dash of salt
1 c milk                   1 c flour

In a blender place all ingredients, except flour.  Blend.  Sprinkle in flour, blend until incorporated.  Refrigerate for at least one hour.  Remove from refrigerator and blend for about a minute.  Heat 8-inch non-stick skillet.  Butter pan (about a 1/2 tsp). Using a hot pan and Spray Oil, like Pam, works best to prevent them from sticking - although the first one always seems to stick so don't get discouraged.


You can 'store' them as you go by using wax paper between them as you go.  Each crepe cooks longer on the first side than on the second side, maybe about 3-4 minutes each.

For filling I used Mango, Blueberries, and Raspberries with Lite Cool Whip.


Then layer and layer - I used whipped cream on every layer and then rotated fruits as I went.  I also needed to press it down as I went because it was kind of lop-sided, which as you can see it still is pretty lop-sided.


Then enjoy - we got 6 servings out of a 'cake' this size.  It was delish!


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