Crepe Cake with Cinnamon-Cream Cheese Filling
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.
- 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
- 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