Cookie dough is amazing. A crêpe cake filled with layers of cookie dough is similarly amazing. It's a mathematical fact of the transitive property variety.
This cake uses my favorite type of cookie dough dip between the layers, but there are several kinds, which leads to fun experimentation in the name of science. A bunch of recipes use cream cheese; however, I tend to find those less appealing than the good old fashioned basically cookie-dough-sans-eggs recipes.
Isn't it beautiful?
Another thing is that since cookie dough is thicker than traditional sweetened cream/custard (this one even has mini chocolate chips and toffee pieces), you can use fewer crêpe layers. This one used 12, I think, which is half of the standard mille crepe cake, and 1% of the actually thousand in the mille crêpe name. Less hard work always makes things seem extra yummy.
So . . . without further ado--
Cookie Dough Crêpe Cake:
Time: 2 hours
Serves: 12 people
For the Crêpes:
2 cups milk (skim is fine)
4 eggs
3 Tablespoons butter, melted but room temp
1 Tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour
Directions:
Combine all of the ingredients into a blender and mix until smooth.
Spray non-stick cooking spray onto a 8 inch pan. Pour about 1/4 to 1/3 cup batter into the pan and cook over medium heat. Turn pan immediately from side to side to form an even circle. You can use a spoon to drop a little batter if there are holes. Cook for about 1-2 minutes per side, or until lightly browned.
Remove from heat.
Let them cool down, either on your kitchen counter or (if you want to make the rest of the cake immediately) in the fridge.
For the Cookie Dough Dip:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup heavy cream
1 cup mini chocolate chips
3/4 cup toffee pieces
Directions:
Beat together the melted butter, brown sugar, granulated sugar, and vanilla until smooth with an electric mixer. With the mixer running on low, add in the flour and salt until just incorporated.
Add half of the whipped cream and beat until smooth. Fold in the other half of the whipped cream with a rubber spatula, until just mixed. Fold slowly and gently to keep the smooth and light consistency.
If you want to decorate like the picture in the header, take out about a quarter cup of this mixture to reserve for the top.
To the rest, add in the chocolate chips and toffee pieces and gently mix again, still with a rubber spatula.
Take out your cooled down crêpes. If you want to make your cake look pretty, take a salad plate (or even large saucer) and use it to trace a perfect circle with a knife.
Layer the crêpes with the cookie dough mixture. You want the mixture layer to be relatively thin for a good crêpe to cookie dough ratio.
On the last layer, coat with the chip and toffee less reserve. Make a border of chocolate chips (I used regular size for this, since they were on hand) and toffee pieces.
Enjoy!
