Crepes Cake

published on 28 April, 2018 at 10:34
INGREDIENTS
2 cups flour
¼ cup  unsalted butter, melted
3 tbsp granulated sugar
3 eggs
3 cups whole milk
 
FILLING
8 oz cream cheese
3 tbsp sugar
⅓ cup heavy cream
1 cup strawberry, thinly sliced

METHOD
Mix the flour, butter, sugar, and eggs until combined.
Add milk and mix.
Rest the batter in the fridge for 30 minutes.
For the filling: beat the cream cheese with sugar. Add the heavy cream and mix.
Cook the crepes in a nonstick pan.
Let the crepes cool.
Stack the crepes on top of each other, then cut in half.
Spread the cream cheese mixture on the two strips. Put sliced strawberries on one of the strips.
Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes.
Refrigerate for 15-30 minutes.
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