Ingredients:

  • 2 cups (240g) all-purpose flour
  • 4 large eggs
  • 2 ½ cups (600ml) whole milk
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups (480ml) heavy whipping cream
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. In a mixing bowl, whisk together flour, eggs, milk, sugar, melted butter, vanilla extract, and salt until smooth. Let the batter rest for at least 30 minutes.
  2. Heat a non-stick skillet over medium heat. Pour a ladleful of batter into the pan, swirling to cover the surface evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute until lightly golden. Repeat until all batter is cooked, stacking crepes on a plate.
  3. In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  4. On a serving platter, place one crepe and spread a layer of whipped cream. Repeat layers until all crepes are stacked, finishing with a layer of cream on top.
  5. Refrigerate the cake for at least 30 minutes before slicing. Serve cold and enjoy!