A South American take on the all-time favorite Crepe Cake! Soft and chewy crepe batter, layered with creamy and fluffy dulce de leche with homemade whipped cream. Perfect for entertaining and wowing your guests. —Ellie Betzen
one 8-9 inch round cake, about 10 sheets tall
Start by making the batter ahead of time and allow about 1 hour break before cooking the crepes. Blend the eggs, milk, and water in a food processor or blender for few seconds. Add flours, salt, butter, and blend until liquified. Refrigerate for 1 hour or more to get rid of air bubbles which will prevent ripping.
After batter is chilled, very lightly butter a large skillet over low-medium heat. The skillet should be big enough to make crepes of 8-9 inches in circumference, and then quickly pour batter as you spread it out gently. It should be very thin but not see through so it ends up pliable without ripping.
Cook until the top is almost halfway cooked and isn't glossy anymore. Carefully lift it up with a large spatula and cool on a large surface/plate.
For the whipped cream, it's best to use a beater or mixer, but a food processor does a great job as well. Whip the cream on high speed for about a minute or two, or until cream becomes thicker. Turn off device and add sugar and vanilla, and whip on high speed until soft peaks form, scraping sides as needed.
When finished, add dulce de leche (but save a few tbsps) and thin it out with the 1 tbsp of milk. Roughly run a spatula through so the whipped cream in "webs" but don't fully combine so there are streaks of dulce de leche incorporated.
In order to avoid the cake from looking like a dome, spread more cream and dulce de leche mixture towards the edges rather than the middle. Cover with another crepe and continue this process until the end. Thin out the dulce de leche you reserved earlier with the 1 tbsp of milk and spread over the top of the cake. Refrigerate and keep it covered!