Ingredients
- 4 large eggs
- 2 cups whole milk
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted
- 2 teaspoons pure vanilla extract divided
- 2 cups heavy cream chilled
- 1/2 cup powdered sugar
Instructions
- In a blender, combine eggs, milk, flour, sugar, salt, melted butter, and 1 teaspoon vanilla extract. Blend until smooth. Refrigerate batter for 30 minutes to allow bubbles to settle.
- Heat a nonstick skillet over medium heat. Lightly grease with butter. Pour 1/4 cup of batter into the center of the skillet, swirling to spread evenly. Cook until edges are dry, about 1 minute, then flip and cook for another 30 seconds. Repeat with remaining batter.
- For the filling, whip the heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Refrigerate until ready to use.
- To assemble, place one crêpe on a serving plate. Spread a thin layer of whipped cream over the crepe. Top with another crêpe and repeat layering, finishing with a crêpe on top.
- Chill the crêpe cake in the refrigerator for at least 2 hours to set. Dust with powdered sugar before serving.
