Ingredients
Crepes
8 eggs
¼ cup sugar
½ cup oil
1 1/3 cup milk
¼ cup coffee
1 teaspoon vanilla
2 ½ cups Makhsous Flour
Filling
1 ½ cup cream cheese
1 cup condensed milk
1 cup softened butter
1 teaspoon vanilla
¼ teaspoon salt
Cocoa powder for dusting
Directions
- In a large bowl, beat the eggs together with the sugar, oil, milk, coffee, and vanilla.
- Add Makhsous Flour gradually and mix until the batter is smooth and free of lumps.
- Pour ¼ cup of the crepe batter into the centre of a preheated and buttered skillet or crepe pan and tilt the pan to spread the batter evenly to the edges. Cook for about 30 seconds on each side.
- Set the crepes aside to cool.
- Meanwhile, prepare the filling by placing the cream cheese, condensed milk, butter, vanilla, and salt in a large bowl. Mix everything well until fluffy.
- Layer the crepes and the cream cheese filling in alternating layers (crepe, filling, crepe… etc.). When you’re done, dust the layered cake with the cocoa powder.
- Chill the cake for 5 hours, then serve.
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