Crêpes Cake

Here is the 2nd recipe from last night's dinner for my grand-parents.
The desert. Which I'm having right now, because it's just so darn good.

Being that my grand-father and mother can't consume sugar, I've made this completely sugar free.

It consists of layers of thin crêpes, with a cream cheese frosting and a strawberry and rum compote. Oh yeah, it's as good as it sounds.

You'll have to excuse the bad picture, I forgot to upload them good ones. So using my trusty IPhone, I've just photographed my left over. lol

The ingredients

Crêpes:

• 4 eggs (or any substitute)
• 1/2 cup of melted butter, or margarine
• 1 cup of milk (cow, soy, almond)
• 1/4 cup of water
• 1 cup of flour
• 1 teaspoon of vanilla
• 1/3 cup of splenda 
• dash of salt

Strawberry compote

• 2 cups of diced strawberries
• 1 1/2 cup of dark rum
• 1/2 cup of splenda 
• 2 tablespoons of margarine

Cream Cheese Frosting:

• 1 block of cream cheese, at room temperature
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla
• 1/2 cup of splenda

Here we go!

Crêpes: 

1. In a large bowl, combine all the ingredients, except the flour, and whisk well. 
2. Little by little, add the flour, whisking constantly. We don't want clumps!
3. Store in the fridge for at least one hour. 
4. (Make cream cheese frosting and compote)
5. In an 8" inch non-stick frying pan, over medium-high, drop in a tablespoon of butter (or margarine, even cooking spray) and let it melt, making sure it covers the surface.
6. Scoop some of the batter and pour it in the pan making a very thin layer. Flip. Cook and plate. They cook very fast, so make sure not to burn them!
7. After every crêpes, spread some of the cream cheese frosting. Stack 'em up! 
8. Let cool.

Cream Cheese Frosting (while batter is cooling): 

1. In a bowl, using a hand-mixer of a stand-mixer, whisk all ingredients together. 
2. Done.

Strawberry compote (while batter is cooling):

1. In a sauce pan, over medium-high, melt margarine. 
2. Add the strawberries and splenda. Stir.
3. Add the rum, stir and let everything simmer for about 20-25 minutes on low. 

When all the crêpes have been stacked with the delicious frosting, slice it like you would a cake, and pour some of the warm compote on top. 

Eat and demand seconds.  :)