Blueberry Lemon Whole Crepe Cake Recipe
need to be place 72 hours.
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Ingredients
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Crepe and Filling
Method
Instructions
- 1
Make the Crepes
In a mixing bowl, whisk together all-purpose flour, milk, eggs, and melted butter until smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling it to create a thin layer. Cook for about 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with the remaining batter, stacking the crepes on a plate.
- 3
Prepare the Filling
In a medium bowl, beat together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- 4
Assemble the Cake
Place one crepe on a serving plate, spread a layer of the cream cheese filling, and top with a few blueberries. Repeat with the remaining crepes, filling, and blueberries, finishing with a crepe on top.
- 5
Chill
Cover the assembled crepe cake with plastic wrap and refrigerate for at least 72 hours to allow the flavors to meld and the cake to set.