Biscoff and Raspberry Crepe Cake

This beautiful crepe cake has a great mix of creamy Biscoff spread and fresh raspberries that you will love. Its perfect for a treat or a special occasion.

Ingredients:

• 2 cups all-purpose flour
• 4 large eggs
• 2 1/2 cups milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup Biscoff spread cookie butter
• 2 cups fresh raspberries
• Whipped cream optional, for garnish
• Biscoff cookies optional, for garnish

Instructions:

Put flour, eggs, milk, sugar, melted butter, vanilla extract, and salt in a blender

Mix everything together until its smooth

You should let the crepe batter sit for 15 minutes

Toast or crepe pan that doesnt stick should be heated over medium heat

Use cooking spray or butter to lightly grease the pan

Put a little of the crepe batter into the pan and swirl it around to make a thin, even layer

For about two minutes, or until the crepes edges begin to lift and turn a light brown color, cook it

Turn the crepe over and cook the other side for an extra one to two minutes

Do it again with the rest of the batter, putting each crepe on a plate as you go

Put a little Biscoff spread on each crepe after they are all done cooking and have cooled

Spread the fresh raspberries out evenly on top of the Biscoff-covered crepe

Stack and switch between layers of Biscoff and raspberry crepes until all of them are used up

This will help the crepe cake set

Put it in the fridge for at least two hours

If you want, you can decorate the top before serving with whipped cream and crushed Biscoff cookies

Feel free to cut your Biscoff and Raspberry Crepe Cake and enjoy it