Crepe Cake

 The Rascals have always loved crepes but it wasn't until we became good friends with a family from Sweden that I found out about this crepe cake business.
Basically a stack of crepes is made and layered with some sort of filling, and this past week that filling has been dulce de leche.
I made one on Sunday morning with some larger crepes in about eight layers for a late Rascal Breakfast.  Old Rascal was home from University and was looking for lunch about an hour later... but you know, that's the way things go with Old Rascal and his "Empty Pit of Misery" stomach.

For a special treat for a single Rascal, or maybe two small ones, a smaller crepe cake can be easily made.
My younger daughter was home with a cold last week... here is the cheer-up breakfast I made for her.

 The crepes themselves are smaller, but the method is the same.  Layer the crepes and spread the filling in between: go right to the edges, no half measures needed here.

 I layered three crepes on the bunny plate...

 cut into quarters and served with a large napkin and a cup of lemon tea: maybe the cure for the common cold?

Here is my crepe recipe, originally from the wonderful Mollie Katzen:

1 cup of unbleached white flour
1 & 1/4 cups of milk
1 egg
Mix all ingredients in a large bowl with a whisk and ladle, about a quarter cup at a time, into a non-stick pan for easy flipping.  I use a knob of butter for the first crepe and replenish as needed.  

For a larger crepe cake I double the recipe, it's so easy.  I'm planning to cook up another crepe cake this weekend, this time layered with whipped cream and blueberry jam.  While using whipped cream I'll make the crepes well ahead of time so they will be nicely chilled.
I hope you are having a great week Darling Tooties.
xoxDani