December 3, 2016

Sunday Morning Crêpe Cake

3 c. sifted flour
4 T. sugar
2 t. baking powder
1/2 t. salt 4 eggs, beaten
4 c. milk
4 T. butter or margarine fruit preserves

Frosting:
8 oz. cream cheese, softened
3 T. sugar
2 t. vanilla

Sift flour with sugar, baking powder and salt. Combine eggs and milk; beat until well mixed; pour into dry ingredients and beat with mixer until smooth. Spray an 8-9-inch skillet, pour 1/4 cup batter, rotating pan so batter quickly covers bottom of entire pan. Cook over high heat about 1 minute per side. Remove from heat. Begin by stacking each crêpe on a 10-inch plate. Lightly spread preserves over the top of each crêpe, stacking them on top of each other and spreading preserves as you go. Makes about 24 crêpes. Do not put preserve on last crêpe, finish with a plain crêpe. Combine all frosting ingredients together and frost cake. Top with fresh berries and powdered sugar.

Julie McDonald, Freesoil