Crêpe Cake with Strawberry Cream Cheese

This Strawberries and Cream Crêpe Cake is light, luscious, and creamy. If you've ever wanted to try a crêpe cake, this would be the one to try first. It's easier than it looks, and totally delicious. It's filled with a mixture of strawberries, whipped cream, butter, and sweetened condensed milk.

Crêpes:
8 large eggs
1 qt milk
½ cup butter
¼ cup sugar
2 tsp. pure vanilla extract
2½ cups all purpose flour, unbleached (313 g)

Strawberry Cream:
1 cup unsalted butter, softened
8 oz cream cheese, softened
1 can sweetened condensed milk (1 cup)
1 tsp. pure vanilla extract
⅛ tsp. sea salt
2 cups heavy cream, cold
6 cups fresh strawberries, thinly sliced

Make the Crêpes:
Blend the eggs, milk, butter, sugar, and vanilla in a blender until smooth.

Add the flour and blend until smooth.

Let the batter rest for 10 minutes.

Heat a 9" nonstick skillet or crêpe pan and pour ¼ cup of the batter onto the pan and immediately tilt the pan to spread the batter to a thin round.

Cook until the first side is golden, and then flip to cook the other side about 30 seconds.

Place the crêpe on a wire rack.

Repeat with the rest of the batter. You will need 18 crêpes.

Make the Filling and Assemble the Cake:
In a large bowl, mix the butter and cream cheese until smooth and creamy. Add the sweetened condensed milk, vanilla, and salt and mix again until creamy.

In another bowl or the bowl of a stand mixer, mix the cream on high speed until stiff peaks form. Add the butter and cream cheese mixture and and mix for one minute.

Line the bottom of an 8 or 9" springform pan with parchment paper.

Place the crêpes, one at a time in the pan, spreading ⅓ cup of the cream mixture between each layer. Spread a thin layer of strawberries over the cream every third layer.

Cover with plastic wrap and refrigerate for 6 hours or overnight.

When ready to serve, place a cake plate on top of the springform pan and invert the whole thing.

Remove the pan and the parchment paper and top the cake with more strawberries. Slice and serve.

Makes 12 servings.