Valentine’s Day Crêpe Cake

Ingredients

• For the Crepes:
• 2 ⅔ cups whole milk
• 2 cups all-purpose flour
• 4 large eggs
• ¼ cup granulated sugar
• ¼ cup vegetable oil
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon red food coloring
• For the Whipped Cream:
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil or butter.
• Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, stacking the cooked crepes on a plate.
• Allow the crepes to cool completely before assembling the cake.
• Making the Whipped Cream: In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, whip the cream until stiff peaks form.
• Assembling the Crepe Cake:
• Place one crepe on a serving plate or cake stand. Spread a thin layer of whipped cream evenly over the crepe.
• Repeat layering crepes and whipped cream, stacking them on top of each other until all crepes are used, ending with a crepe on top.
• Decorate top of the crepe cake with whipped cream if desired, Chill the cake in the refrigerator for at least 1-2 hours before serving.
• Slice and enjoy