A delicious crepe cake recipe for those sans the sweet tooth

You’ve heard of crepes and the delicious toppings, and fillings stuffed into them, how about stacking those crepes up and creating a crepe cake? If that sounds intriguing, then you must try this crepe cake recipe below. Unlike the deceptive nature of many French creations, this one isn't an illusion – you get what you see. It's going to be the perfect celebratory cake for that loved one who doesn't have a sweet tooth. 

(Yields 12 slices)

Ingredients:

Crepes:

• 120 gm all-purpose flour 
• ½ tsp salt
• 40 gm granulated sugar
• 3 eggs, room temperature
• 1½ tsp vanilla extract
• 60 gm unsalted butter, melted
• 480 gm milk

Whipped Cream Frosting: 

• 170 gm mascarpone cheese, chilled
• 115 gm cream cheese, chilled
• 125 gm caster sugar
• 1 tsp vanilla extract
• 690 gm heavy whipping cream, chilled

Instructions:

1. Take a large bowl, sift flour and salt then add the granulated sugar. Use a whisk to mix the dry ingredients well.
2. Crack the eggs into the bowl, then add the vanilla and warm melted butter. Use the same whisk to mix the ingredients until smooth and lump-free.
3. Slowly pour the milk in a continuous stream while whisking. You should have a combined and smooth batter in the end.
4. Chill the batter for 1 hour before cooking the crepes.
5. Once chilled, heat an eight-inch nonstick pan on medium flame and brush it with a little butter.
6. Take out from the refrigerator and give it a stir in case the flour has sunk to the bottom
7. Measure around 1/3 cup of the batter, using a ladle or any measuring cup, and pour the batter into the middle of the heated pan. Then swirl the pan to distribute the batter across the pan. Keep swirling until the batter no longer moves.
8. Let it cook for 30 seconds or more, once the edges begin to dry and turn golden. Watch carefully for a pale golden color don’t let the crepe brown. 
9. Using a spatula, lift up the crepe edge and use your hand to lift it the rest of the way to help insert the spatula without tearing the crepe. 
10. Lift the crepe up with the spatula and carefully flip it. Make sure not to drag your spatula under the crepe and use your hand mid-way otherwise the crepe might break. 
11. Cook for another 15-20 seconds, until the crepe lightly browns on its bottom. The crepe will be thin, so it's quite delicate while it's steaming hot, be careful while handling it. Use the same technique as before with your hand and the spatula to lift up the crepe to a wire rack to cool.
12. Repeat the same steps with the rest of the batter to get the same-sized crepes. You’ll have 12 crepes. Make sure to cool them separately, just in case, they decide to stick to each other.
13. To make the whipped cream frosting, add the chilled mascarpone and cream cheese to a bowl, followed by the powdered sugar and vanilla. Use a hand or stand mixer, set on low speed to mix, for about 10 seconds. Then increase the speed to medium-high, mixing until smooth.
14. Once all mixed, add the whipping cream, reduce the speed to low, and mix for 10 seconds to incorporate. Then once again, and then turn up the speed to medium-high and whip until stiff peaks form. Be careful, you don’t want to whip too much, that the mixture gets lumpy and grainy.
15. Take a cake stand or serving plate and put a crepe at its center. Spread around ¼ cup of the whipped cream over it, just thick enough that you can't see the crepe underneath the frosting. 
16. Place another crepe and repeat until all the crepes are used up. You'll be having leftover whipped cream frosting, use that to frost the top of the crepe cake. 
17. Top with fresh fruit and drizzle chocolate sauce over the cake. 
18. Since the cake is more delicate and not so stable like sponge or denser cakes, slice using a serrated knife. Wipe the knife after each slice. If not consuming all of it right away, cover it with cling film and store it in the refrigerator for later to prevent the crepe cake from drying out.