Valentine’s Day Crêpe Cake

Method

1. In a large mixing bowl, combine whole milk, flour, eggs, granulated sugar, vegetable oil, red food coloring, and unsweetened cocoa powder. Whisk until smooth and well combined. Pass the batter through a fine sieve, cover and let the batter rest for about 10-15 minutes.
2. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil or butter.
3. Pour about 1/4 cup of batter onto the hot skillet, swirling the pan to spread the batter evenly into a thin circle. Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden.
4. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, stacking the cooked crepes on a plate.
5. Allow the crepes to cool completely before assembling the cake.
6. Making the Whipped Cream: In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, whip the cream until stiff peaks form.
7. Assembling the Crepe Cake:
8. Place one crepe on a serving plate or cake stand. Spread a thin layer of whipped cream evenly over the crepe.
9. Repeat layering crepes and whipped cream, stacking them on top of each other until all crepes are used, ending with a crepe on top.
10. Decorate top of the crepe cake with whipped cream if desired, Chill the cake in the refrigerator for at least 1-2 hours before serving.
11. Slice and enjoy