Crepe Cake

• 1-1/3 cup All-purpose Flour
• 3 Tablespoons Sugar
• 1/2 teaspoons Salt
• 2 cups Low Fat Milk
• 4 whole Eggs
• 6 Tablespoons Melted Butter, Slightly Cooled
• 1 pint Heavy Whipping Cream
• 2 Tablespoons Confectioners Sugar
• 1-1/2 pound Strawberries, Sliced
• 1/2 pounds Raspberries

1. In a medium bowl, combine the flour, sugar and salt. Whisk to remove lumps.
2. In a separate container, combine the milk and the eggs, beating them until thoroughly incorporated. Gradually pour the wet mixture into the dry, whisking all along. Once mixed, add the slightly cooled melted butter.
3. Preheat a small 5 1/2 inch skillet over medium low heat. Add a small amount of butter to the pan to prevent the pancakes from sticking. Using a 1/3 cup measuring cup, scoop the batter into the pan and fry until golden brown on both sides. Allow the pancakes to cool completely before assembling them into the cake.
4. While the pancakes cool, pour the whipping cream into a large bowl and add the confectioner's sugar. Whip until very stiff peaks form. Begin by spreading a thick layer of whipping cream atop the first pancake, then place berries decoratively along the edges. Continue in this manner until all the pancakes are used. Top the last pancake with the remaining whipped cream and the raspberries. Dust with additional confectioner's sugar if desired.

allpurpose, sugar, salt, low fat milk, eggs, butter, cream, confectioners sugar, strawberries, raspberries

Taken from tastykitchen.com/recipes/desserts/crepe-cake/ (may not work)