Red Velvet Crepe Cakes Recipe

By littlefish

Ingredients

• FROSTING:
• 1 package (18-1/4 ounces) red velvet cake mix
• 2-3/4 cups whole milk
• 1 cup all-purpose flour
• 3 eggs
• 3 egg yolks
• 1/4 cup butter, melted
• 3 teaspoons vanilla extract
• 5 packages (3 ounces each) cream cheese, softened
• 1-1/4 cups butter, softened
• 1/2 teaspoon salt
• 12 cups confectioners' sugar
• 5 teaspoons vanilla extract
• Fresh blueberries

Details

Servings 16
Preparation time 75mins
Cooking time 100mins

Preparation

Step 1

In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries. Yield: 2 crepe cakes (8 servings each).