honey vanilla crepe cake

Makes: a 24 layer half moon cake

Prep Time: 20 minutes, plus chill time

Cook Time: 40 minutes

ingredients:

for the crepes: 

• 3 tbsp butter, melted, plus more for the pan
• 1 cup all purpose flour
• 2 tbsp granulated sugar
• Pinch of salt
• 1 cup whole milk
• 1/4 cup water
• 2 eggs
• 1 scoop simply tera’s® organic whey protein, bourbon vanilla

for the whipped cream: 

• 8 oz sour cream
• 1/4 cup heavy cream
• 2 tbsp honey
• Pinch of salt 
• 1 tsp vanilla extract 

assorted fruits, for topping

directions: 

1. combine all crepe ingredients in a high-speed blender or food processor. blend on high for 30-45 seconds until the batter is smooth. transfer to the refrigerator and chill for at least an hour and up to 1 day. 
2. when you are ready to make the crepes, heat an 8” skillet over medium heat. coat the bottom of the pan with butter and add 3 tbsp of batter to the hot pan. gently tilt and twirl the pan until the batter forms a very thin layer over the bottom of the pan. cook for 3-4 minutes, until the bottom of the crepe is set and golden. flip the crepe and cook for 1-2 more minutes, then transfer to a plate. repeat with the rest of the batter, coating the pan with more butter after each crepe.
3. to make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until soft peaks form. 
4. to assemble, stack all of the crepes and slice in half down the center. place one half of a crepe on a serving platter or cake stand and top with 1 tsp whipped cream. spread the cream into a thin even layer and then top with another crepe. repeat, stacking the crepes with whipped cream until you have a 24-layer cake. 
5. top the cake with the remaining whipped cream and smooth with a spoon. top with fresh fruit and chill for 1 hour before slicing and serving.