Ingredients
2 cups of milk
2 eggs
1 Tablespoon of sugar
1/2 teaspoon of salt
2 cups of flour
2 Tablespoons of vegetable oil (additional oil will be
needed for oiling the pan)
Original Kraft Cool Whip for cream
Powdered Sugar
Steps to make the crepes
1. In a bowl whisk eggs, milk, sugar, and salt.
2. Then stir in the flour a little at a time and whisk
mixture until you get a runny batter. Note the batter should not be thin as
milk though.
3. Add in oil and whisk mixture.
4. Let the the batter rest for 10-15 minutes.
5. Heat a non-stick pan on medium heat and make sure to oil
the pan a little before making each crepe.
6. Use a 1/3 measuring cup to scoop the batter (you can add
a little bit more batter depending on the size of your pan, but remember crepes
should come out thin).
7. Pour batter into the middle of the pan, then very quickly
tilt the pan in a circular motion until the batter is evenly spread in the pan.
If the mixture is too thin add more flour, if it is too thick add more milk.
8. Cook for 2-3 minutes on the first side on medium heat (if
the crepe starts to burn adjust the heat accordingly). When you start to see
small bubbles form on top and the bottom is light gold flip the crepe and cook
for 30 seconds on the other side, then remove from heat.
9. Repeat steps until all of the batter is used.
This recipe will roughly make 15 crepes.
Assemble the cake
1. Take one crepe and put on a large plate. Add about 1 tablespoon of cool whip on top and spread evenly to cover the entire surface of
the crepe (feel free to add more cool whip if you like).
2. Place another crepe on top and add another tablespoon of
cool whip and spread evenly.
3. Repeat steps until all of the crepes are used. Sprinkle
the top of the cake with powdered sugar.
4. Cut and serve.