Red Velvet Crepe Cake

Instructions

Prepare the crepes:

1. In a large bowl, sieve together Flour, Cocoa, Salt and set aside.
2. In another large bowl add Eggs, Vanilla, Sugar, Red Food Coloring and mix until well combined. Stir in Milk and, in the end, melted Butter.
3. Add little by little the Eggs mix into the Flour mix to avoid lumps. Mix well until smooth.
4. Heat a 8 inch - 20 cm non-stick pan over medium heat and grease it with some butter (absorb the excess with a paper towel).
5. Pour ¼ cup (50 ml) of batter in the middle of the pan and spread the batter with circular movement. Cook the crepe for few minutes, then flip ove and cook the other side for about 30 seconds. Repeat with all the batter and cool down the crepes.

Prepare the Filling:

1. In a very large bowl, mix the Cream Cheese with Vanilla just until creamy (if you use an electric mixer, don’t beat it too much). Sieve in the Powdered Sugar and mix just until combined. Set aside.
2. In a large bowl, whip the whipping cream until creamy and soft peaks form.
3. Add in two times the Whipped Cream into the Cream Cheese mix and mix until well combined.

Assemble the crepe cake:

1. Place in your serving plate the first crepe. Spread about 1 or 1 ½ tbsp of Cream Cheese filling on top. Top with another crepe and repeat the process until all crepes are used. I’ve made 24 crepe layers alternate to Cream Cheese filling.
2. Top the cake with the leftover Cream Cheese Filling (use 1 inch - 2 cm round piping tip and a spoon to create a flower decoration), decorate with fresh Raspberries (optional) and refrigerate for at least 1 hour before serving.
3. Sprinkle with some Powdered Sugar, guarnish with some Mint Leaves (optional) and serve it.