Dessert: Crepe Cake

The batter for this deliciously different layered crepe cake can be made up to a day ahead. Mix and store covered in the refrigerator. Lightly whisk until smooth before using.

Ingredients

1 1/2 c. flour
3/4 tsp. salt
1/3 c. granulated sugar
6 eggs
2 c. whole milk
5 tbsp. melted butter
3 c. Deep Chocolate Pudding
1 tsp. confectioners' sugar

Instructions

Combine the flour, salt, and granulated sugar in a large bowl. Whisk in the eggs until smooth and shiny, about 3 minutes. Slowly pour in the milk, while whisking, and add the butter. Mix until smooth. Let batter rest for 20 minutes.
Heat an 8-inch nonstick skillet over medium-high heat. Add enough batter to make a thin layer on the bottom of the pan (3 tablespoons batter) and cook until the edges turn golden brown, about 30 seconds. Flip the crepe and cook until crepe is golden brown, about 15 more seconds. Transfer to a plate; cover with waxed paper. Repeat with remaining batter to make 24 crepes.
To assemble, place a crepe on a serving plate and spread with 2 tablespoons chocolate pudding. Top with another crepe and repeat until all the crepes have been used. Do not spread pudding on the top layer. Sprinkle with confectioners' sugar. Serve immediately or refrigerate up to 2 hours. Let sit at room temperature for 15 minutes before serving.

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