The most beautiful crepe cake

The most beautiful crepe cake

You will need 12 crepes.

For the batter:
Eggs — 4
Warm milk — 500 g
Salt — 1 tsp (level)
Sugar — 5 tbsp (heaped)
Boiling water — 300 g
Flour — 160 g
Vegetable oil — 1 tbsp

For the cream:
Cream cheese — 300 g
Heavy cream (33% fat) — 120 g
Powdered sugar — 90 g

Whisk the eggs, sugar, and salt well. Add warm milk, then add flour and mix. Pour in boiling water and vegetable oil and mix again thoroughly. Add 4 drops of red food coloring to the batter.

Cook the crepes in a pan over very low heat. This is the main secret to keeping the color. If you are worried about the first crepe sticking, lightly grease the pan. Grease the pan only once before the first crepe; the rest will not stick. Cook the crepes as usual.

Combine cream cheese, heavy cream, and powdered sugar and whip with a whisk.

Assembly:
Join three crepes together, spread cream on top, and roll into a tube. Then arrange in a rose shape, spreading cream on each crepe.

The most beautiful crepe cake is ready.