Name: Pineapple Cream-Filled Crepe Cake
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Milk - 1 ½ cups; Orange juice - ½ cup; Eggs - 4 large; Unsalted butter, melted - 3 tablespoons; Vanilla extract - 1 teaspoon; All-purpose flour - 1 ½ cups; White sugar - 1 tablespoon; Grated orange zest - 1 tablespoon; Salt - ½ teaspoon; Heavy cream - 1 pint; White sugar - ¼ cup; Instant vanilla pudding mix - 1 (3.4 ounce) package; Crushed pineapple, drained - 1 (8 ounce) can

Ingredients for - Pineapple Cream-Filled Crepe Cake

1. Milk 1 ½ cups

2. Orange juice ½ cup

3. Eggs 4 large

4. Unsalted butter, melted 3 tablespoons

5. Vanilla extract 1 teaspoon

6. All-purpose flour 1 ½ cups

7. White sugar 1 tablespoon

8. Grated orange zest 1 tablespoon

9. Salt ½ teaspoon

10. Heavy cream 1 pint

11. White sugar ¼ cup

12. Instant vanilla pudding mix 1 (3.4 ounce) package

13. Crushed pineapple, drained 1 (8 ounce) can

How to cook deliciously - Pineapple Cream-Filled Crepe Cake

1 . Stage

Add crepe ingredients to a blender in the following order: milk, orange juice, eggs, melted butter, vanilla, flour, sugar, orange zest, and salt. Blend until smooth, 15 to 20 seconds.

2 . Stage

Refrigerate batter for at least 30 minutes, up to overnight.

3 . Stage

Preheat a nonstick 8-inch pan over medium heat. Add 1/4 cup batter to the hot pan. Immediately move the pan from side to side to form batter into an even circle. Cook for 1 to 2 minutes per side. Remove to a plate and repeat to cook remaining crepes.

4 . Stage

Whip cream and sugar for filling with an electric mixer until stiff peaks form. Add instant pudding mix and blend until well combined. Mix in drained pineapple.

5 . Stage

Assemble cake by placing one crepe on a serving plate. Use a spoon to spread 1 tablespoon filling into a thin layer over the crepe. Continue layers with remaining crepes and filling.