This is the Crepe cake i made for my Hubby's French Country Birthday party.
This is the original crepe recipe i have. I am very picky about crepes. They should be with sugar, thin and tasty.
3 cup milk,
1/4 cup sugar or Agave nectar,
2 cups flour,
pinch of salt,
extract of choice (vanilla, Anise, or orange flower water )
Butter or vegetable oil for pan.
Whisk all the ingredients with an electric whisk.
The batter should be as a very light pancake batter.
The non stick pan should alway be buttered or oiled. Do this with the paper towel after each crepe.
Use a small amount of batter and roll it around to make a thin layer of crepe batter.
With spatula, lift the edges when cooked and flip around.
You want a light brown color like when you cook pan cakes.
Store the crepes in the fridge to cool with parchment paper between each crepes.
The crepes should be cold before assembly.
Spread a thin layer of Nutella, whip cream from a can (at least 2 cans). Assemble each crepes after the spreads are on.
Add Strawberries on top.
The recipe is for a small cake.
Make sure your crepes fit your pedestal.
Double the recipe for big crepes cake.
Cut in the top crepe with a sharp knife to fit the candles.
Enjoy ! So good !
Parties are on my bar.