Crepe Cake with Hibiscus Cream Filling

A beautiful spring cake that uses half a dozen eggs. You want to make the batter at least half an hour before you’re ready to start. You can actually make the cake in stages and just assemble before serving. You can also add fruit curd, like our whole egg lemon curd, to make it even more special.

Ingredients
For the Crepes (makes 15-20 layers) (Gluten free may be 12-15 layers)

2 cups all purpose flour or gluten free flour
¼ cup granulated sugar
6 large eggs, room temperature
2 cups of milk or creamy plant milk – we used oat milk
1 ½ teaspoons of vanilla
A pinch of sea salt
Butter or spray olive oil for greasing the crepe pan

For the Crepe Cake Frosting:
2 sticks unsalted butter, softened at room temp
12 oz sweetened condensed milk or dairy free sweetened condensed milk
8 oz cream cheese or dairy free cream cheese softened at room temp
2 tsp vanilla extract

2 teaspoons dried hibiscus powder

Directions – Crepes:
In a large mixing bowl or a blender, add all of the ingredients. Whisk or blend until well combined, scraping down the blender with spatula if needed. Chill batter in the refrigerator for at least half an hour.

Heat a crepe pan or large skillet over medium heat. Add a small bit of butter or dairy free butter and spread it around the cooking surface or lightly coat pan with spray oil. Once the pan is hot, add about ¼ cup of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter. Cook for about 30 seconds per side or until lightly golden then flip using thin spatula and cook for another 30 seconds or until second side is golden. Gluten free crepes may need slightly longer per side. Lay crepe out onto a clean surface such as a towel-lines plate and let layers cool completely before assembling.

Frosting:
In a large mixing bowl or in the bowl of a stand mixer, beat butter and sweetened condensed milk on high speed for about 4 minutes. It should look fluffy and be almost doubled in volume. In four additions, add softened cream cheese while mixing on medium/high speed. Add vanilla and hibiscus powder and beat until smooth.

Assembling the Crepe Cake
Place first crepe layer onto serving platter and spread a generous dollop of frosting between each crepe layer. Refrigerate before serving – makes it easier to slice and shows off the pretty layers.