Crepe Cake

1

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2

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3

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4

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Full recipe & nutritional value on foodfaithfitness.com

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Crepe Cake

1

In a blender, combine eggs, milk, flour, sugar, salt, melted butter, and vanilla extract. Blend until smooth. Refrigerate batter for 30 minutes to allow bubbles to settle.

2

Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour 1/4 cup of batter into the center of the skillet, swirling to spread evenly.

3

For the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.

4

To assemble, place one crepe on a serving plate. Spread a thin layer of whipped cream over the crepe. Top with another crepe and repeat layering, finishing with a crepe on top.

Full recipe & nutritional value on foodfaithfitness.com