• Ingredients

Cooking Instructions

1. For the Filling:  in a medium bowl whisk all the ingredients except the milk, bring the milk to boil in a medium pot then remove it from heat and gradually pour it over the egg mixture while whisking vigorously to avoid lumps in the mixture.
2. Pour the mixture back into the pot and cook on medium-high heat whisking continuously for 3-4 minutes or until thickened, remove from heat and stir in the cream cheese. Pour the custard into a medium bowl and cover it with plastic wrap pushing it down so it touches the surface of the custard, refrigerate until cool.
3. For the crepes, in a food blender process all the ingredients except the cooking oil until smooth.
4. Heat a medium 9-inch nonstick frying pan over medium-high heat then lightly brush with vegetable oil.
5. Pour about 1/3 cup of batter into the frying pan; immediately tilt the pan in a circular motion so the batter coats the surface evenly. Cook the crepe for 1 minute or until the bottom is light brown and the surface is dry, flip the crepe and cook the other side for 20 -30 seconds. Repeat until you get 14-15 crepes.
6. To assemble the cake: spread one teaspoon of custard on the center of your serving plate, place a crepe on top then spread about 3 tablespoons of custard evenly on top, repeat until done then spread the remaining custard on top and garnish with berries.