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CREPE CAKE

Source of Recipe

Idea from Food TV - Recipes from CraftLady


List of Ingredients

Filling:
8 ozs. cream cheese
1/2 stick margarine
¾ cup powdered sugar
2 ¾ cup milk
2 small boxes instant vanilla pudding
12 ozs. cool whip


Crepes:
2 tbsps. butter melted
½ tsp. salt
1 ½ cups milk
3 eggs
2/3 cup flour
1 tsp. vanilla

Topping:
1/2 can milk chocolate frosting - micro-waved for 30 seconds



Recipe

Filling:
Cream margarine, powdered sugar and cream cheese. Beat in pudding and milk until smooth and well blended. Fold in whipped cream and refrigerate until ready to use.

Crepes: YOU WILL NEED TO DOUBLE THIS RECIPE
Beat butter with remaining ingredients until smooth (batter will be thin). Heat skillet medium to low. Spray skillet with cooking spray. Pour ¼ cup batter in skillet tilting skillet in circle until skillet is entirely covered with a thin layer of batter. Cook 2 minutes until top is set, loosen and invert. Cook 30 seconds.

You will need 20 cooled crepes.

Slip crepe onto a cake plate. Spread with a thin layer of above filling over cooled crepe. Layer another crepe on top of filling. Spread with a thin layer of filling and repreat until you have 20 crepes ending with a crepe. You should have what looks like a layered cake. Make sure all crepes are the same size and evenly layered on top of each other and filling in not falling out. Drizzle frosting on top of cake letting frosting drizzle a bit down the sides. Refrigerate at least 2 hours before cutting in slices.