Description
Thin French crepes stacked high with a smooth cream cheese and condensed milk frosting.
Ingredients
Scale
- 1/2 cup warm water (120 ml)
- 1 cup 2% milk (240 ml)
- 4 large eggs
- 4 tablespoons unsalted butter, melted (57 g), plus extra for the pan
- 1 cup all-purpose flour (120 g)
- 2 tablespoons granulated sugar (25 g)
- 1/8 teaspoon salt
- 1 cup unsalted butter, softened (226 g)
- 12 ounces sweetened condensed milk (340 g)
- 8 ounces cream cheese, softened (226 g)
- 2 teaspoons vanilla extract (10 ml)
Instructions
- Place the warm water, milk, eggs, melted butter, flour, sugar and salt into a blender. Blend until the batter is smooth, scraping down the sides with a spatula if needed.
- Heat a 9-inch (23 cm) non-stick skillet over medium heat. Melt a small amount of butter in the pan to coat the bottom.
- Pour about 3 tablespoons of batter into the hot skillet. Swirl the pan immediately so the batter forms a thin, even circle.
- Cook for 30 seconds until the bottom is lightly golden. Flip the crepe with a thin spatula and cook the second side for another 30 seconds.
- Transfer the cooked crepe to a cutting board. Repeat with the remaining batter, letting the crepes cool to room temperature before stacking.
- Beat the softened butter and sweetened condensed milk in a stand mixer on high speed for 7 minutes until light and airy.
- Reduce the mixer speed to medium-high. Add the softened cream cheese one tablespoon at a time, mixing until smooth. Stir in the vanilla extract.
- Place one cooled crepe on a serving plate. Spread about 3 tablespoons of the cream cheese filling evenly over the crepe. Repeat this process to stack all the crepes and filling.
- Cover the cake loosely and refrigerate for at least 6 hours to allow the frosting to firm up before slicing.
Notes
- The batter needs to be very thin to spread quickly in the pan. If it seems too thick, let it rest for a few minutes before cooking.
- Chilling the cake is a required step. The filling is soft at room temperature and the layers will slide apart if you try to cut it right away.
- You can make the crepes a day in advance. Store them stacked with a piece of parchment paper between each one in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French American