Crepe Cake

In a large mixing bowl, whisk together the flour, eggs, milk, granulated sugar, melted butter, vanilla extract, and salt until a smooth batter forms. Let the batter rest for about 15 minutes.

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.

Pour ¼ cup of the crepe batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin, even layer.

Cook the crepe for about 1 to 2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 to 2 minutes on the other side.

Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes on top of each other as they cook. You should get approximately 15 to 20 crepes.

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

To assemble the crepe cake, place one crepe on a serving plate and spread a thin layer of the whipped cream filling on top. Repeat this process, layering the crepes and filling until you have used all the crepes. Ensure the top layer is a crepe.

Garnish the top of the cake with fresh berries and dust with powdered sugar.

Refrigerate the crepe cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set.

Finally, slice and serve the crepe cake chilled. Enjoy!