I forget how I got the idea of making a crepe cake into my head, but once I did, it wouldn't leave until I found the perfect recipe and made it. And my perfect excuse? Why my coworkers' holiday potluck, of course.
I pretty much followed the recipe to the T. Except I reduced the amount of sugar in the batter to 6Tbsp. And I'll let you in on a little secret - I was incapable of making perfectly round crepes until the very last one, which I used as the top "layer." Instead, I made approximately half-circled crepes, then when layering them, rotated each layer by 1/3 of the circle. This made the cake kind of poof up in the middle, but I propped the edges up with a little extra cream filling, smoothed out the cream filling as thinly as possible in the middle, and all was well. I think I ended up making the cake too big in diameter though, so it looked flatter than I would have liked. Oh well. It tasted good; I'm considering making another one for Thanksgiving dessert this year.
Also, one last tip. For a realllllllly cold night like the ones we've been having? Standing over the stove making crepes warms you up very nicely, and you get to munch on crepe scraps from the "mishaps" you're bound to have along the way. ^_^
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