Mille Crepe Cake

Image credit: gluttodigest

Servings 14

Prep Time 30

Cook Time 15

Total Time 45

In a blender, add the crepe ingredients in the order they are listed and blend until well combined. Scrape down the blender with a spatula if needed.
Heat a non-stick pan over medium heat. Add a tiny dot of butter and spread it around to lightly coat. Once butter is hot, add about 3 tablespoons of batter, or enough to lightly coat the bottom of the pan. Swirl the pan as you add the batter to evenly coat the bottom of the pan. Saut� about 30 seconds per side or until lightly golden then flip using a spatula and proceed to do the same with the other side. Flip crepe out onto a clean surface and let layers cool to room temp before stacking.
For the frosting: In the bowl of a mixer, beat the butter and condensed milk on high speed for 7 minutes. It should look whipped and lightened in color. Later, add 8 oz of softened cream cheese (1 tablespoon at a time while mixing at medium-high speed). Continue to beat for 3 minutes or until it�s no longer lumpy. Add 2 teaspoons of vanilla and whisk until it�s well incorporated and smooth.
How to assemble: Place the first crepe layer onto a serving platter and spread about 3 tablespoons of frosting between each crepe layer, totaling 15 layers of crepes and 15 layers of cream.
Refrigerate the cake for at least 6 hours or until frosting has firmed up (can be made 2 days ahead). This will make it much easier to slice after refrigeration and it won't slide apart. To serve, dust with powdered sugar if desired and top with fresh berries.