Raspberry Mille Crepe Cake

With over twenty layers, this creamy, fruity, crepe cake is the perfect dessert for spring.

Pink is a lifestyle.

Ingredients:

For the crepes:

• 2 3/4 cups all-purpose flour

• 3 tbsp white sugar

• 1 teaspoon salt

• 6 eggs

• 4.5 cups milk

• 2 tbsp unsalted butter, melted

• 1/4 cup water, cold

• 1 tbsp vanilla bean paste, or extract

For the raspberry cream:

• 4 cups raspberries, fresh or frozen

• 1/4 cup white sugar

• 1/2 cup water

• 1 tbsp cornstarch

• 2 cups heavy whipping cream

• 3/4 cup powdered sugar

• 1 tbsp white sugar, for the brulee on top

Directions:

1. Blend together all crepe ingredients until a smooth batter forms.

2. Cover and place in the refrigerator for one hour or up to overnight.

3. In a lightly buttered flat pan over medium heat, pour in 1/4 cup measurements of the batter, tilting until all sides of the pan are covered. Flip when the edges begin to brown and repeat for the remainder of the batter.

4. Make the raspberry cream by boiling together raspberries, white sugar, and water for two minutes. Simmer for another ten minutes, until the mixture becomes liquid.

5. Sift the raspberry seeds out of the mixture using a sieve. In a separate cup, mix together cornstarch and one tablespoon of water. Over medium heat, combine the strained raspberry mixture and cornstarch slurry. Whisk until the mixture thickens, and take off the heat. Store in the refrigerator to cool.

6. Whip the heavy whipping cream until soft peaks form. Sift in powdered sugar and fold in the cooled raspberry mixture until combined. Continue to whip the raspberry cream until stiff peaks form.

7. Assemble by thinly spreading a layer of raspberry cream in between each crepe, until a cake forms. Sprinkle 1 tablespoon of white sugar on the top crepe, and blow torch to brulee the top.

8. Use the remaining cream and raspberries to decorate and enjoy!