Indulge your senses with a stunning 30-layer blueberry crepe cake, where each delicate layer of thin, silky crepes is meticulously crafted and stacked to perfection.

INGREDIENTS

Crepes:

• 2 cups all-purpose flour
• 4 large eggs
• 2 cups milk
• 1/2 cup water
• 1/4 cup melted butter
• 2 tbsp sugar
• 1 tsp vanilla extract
• Pinch of salt

Blueberry-Infused Whipped Cream:

• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1 tbsp sugar (for blueberry reduction)

Topping:

• Fresh blueberries and blackberries for garnish
• Powdered sugar (optional)

Instructions:

Step 1: Make the Crepes ( Can also buy from Fosters )

1. In a large mixing bowl, whisk together the flour and eggs.
2. Gradually add in the milk and water, whisking to combine.
3. Add the melted butter, sugar, vanilla extract, and salt, whisk until smooth.
4. Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
5. Pour about 1/4 cup of the batter onto the skillet. Swirl the pan to spread the batter thinly.
6. Cook the crepe for about 1-2 minutes, until the edges start to lift, then flip and cook for another 30 seconds to 1 minute.
7. Repeat until all the batter is used, stacking the crepes on a plate with parchment paper between them to prevent sticking. Let cool.

Step 2: Make the Blueberry-Infused Whipped Cream

1. In a small saucepan, combine the blueberries and 1 tbsp of sugar over medium heat.
2. Cook, stirring occasionally, until the blueberries release their juice and start to break down (about 5-7 minutes). Mash lightly with a spoon.
3. Strain the mixture through a fine sieve to remove the skins, and let the blueberry reduction cool completely.
4. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. ( Reserve 2 cups of regular whipped cream for topping the cake )
5. Gently fold in the cooled blueberry reduction, creating a light purple hue and blueberry flavor in the whipped cream.

Step 3: Assemble the Crepe Cake

1. Place one crepe on a serving platter.
2. Spread a thin layer of blueberry-infused whipped cream over the crepe.
3. Place another crepe on top and repeat the process, layering crepes and whipped cream until all the crepes are stacked.
4. Finish with a crepe on top.

Step 4: Decorate and Serve

1. Top the cake with fresh blueberries and blackberries.
2. Optionally dust with powdered sugar.
3. Refrigerate the cake for 1-2 hours to set before slicing.

Enjoy!