Crepe Cake is one of the most delicious ways of serving crepes, a decadent dessert made with about 25 crepes topped one upon the other, filled with homemade raspberry and white chocolate cream cheese filling.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/white-chocolate-raspberry-crepe-cake

Ingredients

Makes about 10-12 servings

Crepe Batter
4 eggs
4 tbsp (60g) sugar
1/2 tsp (3g) salt
2 tsp (10g) vanilla extract
2 cups (480ml) milk
3 1/2 cups (440g) all-purpose flour
6 tbsp (80g) oil
2 cups (480ml) sparkling mineral water

Raspberry Filling
12 oz (350g) raspberries, fresh or frozen
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice
2 tsp (4g) cornstarch
White Chocolate Filling
5.5 oz (150) white chocolate, small pieces
1/4 cup (60g) whipping cream
10 oz (300g) cream cheese, room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1 1/2 cups (360g) whipping cream (35% fat), chilled

1. Prepare the crepes. In a large bowl, mix together the eggs with sugar, vanilla extract and salt. Stir in milk, add flour and mix well. Add the oil and mineral water and whisk until smooth.

2. Heat a medium nonstick pan over medium heat. Sprinkle a teaspoon of vegetable oil or butter. Poor a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan.

3. Cook the crepe until the bottom is light brown. Flip over and cook the other side until light brown. Repeat with rem...