Crepe Cake - SK Khazana

Ingredients list for Crepe Cake - SK Khazana

• 1 1/4 cups Refined flour
• 3 tablespoons Castor sugar
• 3 Eggs
• 2 teaspoons Vanilla essence
• 3 teaspoons Edible red colour
• 1 1/2 cups Milk
• 4 tablespo for cooking Butter melted
• 1 cup Cream cheese
• 1/4 cup Powdered sugar
• 2 cups Whipped cream
• to garnish icing sugar
• to garnish Blueberries
• to garnish Strawberries

Method

1. Sieve refined flour into a bowl. Add sugar, eggs, vanilla essence and edible red colour and whisk to make a smooth paste.
2. Add milk gradually and whisk until the batter is smooth. Add melted butter and mix gently till well incorporated.
3. Heat 1 tsp butter in a non-stick pan, add ⅛ cup batter and swirl the pan so that the batter spreads evenly. Cook for 30 seconds and flip it and cook the other side for another 30 seconds. Lightly transfer to a plate with a palate knife. Make more crepes similarly and let them cool down to room temperature.
4. To make the frosting, take cream cheese and powdered sugar in a bowl and whisk till smooth and lump free. Add ¼ cup whipped cream, gently fold it in. Add the remaining whipped cream and fold in gently. Transfer the mixture into a piping bag and snip off the pointed end.
5. Apply a little frosting on the serving plate, keep one crepe and spread the frosting evenly, place another crepe on top. Repeat these layers till all the crepes are used up.
6. Dust icing sugar and pipe some frosting in the middle. Garnish with blueberries and strawberries. Cut into wedges and serve.