May 9 2010

crepe cake with cinnamon-cream cheese filling

For the crepes:
6 eggs
1 1/2 cup flour
3/4 cup water
3/4 cup milk
3 Tablespoon of butter
3 teaspoon of sugar
3/4 teaspoon of salt

For the frosting:
½ cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 cups powdered sugar
1 teaspoon of vanilla extract
2 teaspoons of ground cinnamon

To make the crepes:
Place eggs, flour, water, milk, butter, sugar and salt into a blender and process until everything is incorporated. Chill mixture for several hours in the refrigerator.

After the mixture has chilled in the refrigerator – heat crepe pan until hot. Grease the pan lightly with a no-stick cooking spray. Pour 1/4 cup of batter onto the pan. Rotate the pan so that the batter will spread paper-thin. Cook till golden brown then flip to cook the other side. Makes about 20 crepes.

To make the frosting:
Cream the butter and cream cheese with a mixer – until smooth. Add extract and cinnamon and mix until flavors are combined. Incorporate the powdered sugar and continue to mix until smooth.

For assembly:
Add frosting evenly over each crepe and continue to stack on top of each other.