Layered Crepe Cake Recipe

How to Make a Layered Crepe Cake

Method

Place the butter into a large mixing bowl and and beat with a wooden spoon until smooth. Or you can use a stand mixer.
Add the cream cheese to the butter and beat until smooth. Add the condensed milk and vanilla extract and beat until incorporated.
Place a crepe onto a cake plate or cake stand and top with an ⅛ of the filling. Smooth over with a palette knife and repeat with all of the filling and crepes, finishing with a final layer of the filling.
Use a couple of toothpicks to hold the crepes in place, to prevent them from slipping around. Remember to remove these before serving.
Refrigerate crepe cake for 2 hours or until the filling is firm. When ready to serve, top with sliced strawberries and chopped pistachios.

Tip: You can customise the topping to your taste. Try experimenting with chopped roasted almonds, grated dark chocolate, fresh raspberries or mixed berries.

Serves:
8

Prep time:
20 minutes, plus 2 hours chilling time

Ingredients

8 Food Envy sweet crepes
250g Beautifully Butterfully unsalted butter, at room temperature
250g Westsacre Manhattan cream cheese, at room temperature
395g Farmdale sweetened condensed milk
2 tsp White Mill vanilla extract
Sliced strawberries and chopped pistachios, to serve

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