1. Mix eggs, milk, water, flour, butter and vanilla in a blender. Place mixture into a bowl and cover the top. Chill in fridge for 30 minutes.
2. Over medium-low heat, use a nonstick skillet brushed with butter to creat your first crepe. Pour 1/8 of crepe batter into the pan and swirl lightly around as to cover the diameter of the pan. Cook for 30 seconds, then flip the crepe over using a spatula. Remove the crepe and place aside on a plate to cool. A crepe cake consists of 15-30 layers. Repeat until you’ve created as many layers as needed.
2a. Over medum heart, mix 1 cup half & half, almond paste, sugar, salt, and cornstarch and heat into a bubble in a saucepan.
2b. In a separate bowl, whisk remaining 1/4 cup of half & half with eggs. As you whisk, slowly mix in a few tablespoons of the bubbling mixture as to temper the eggs. Take this mixture and add back into the saucepan.
2c. Boil the mixture over medium heat while still whisking. Slowly cool the mixture by stirring until it coats the back of a spoon, 3 to 4 minutes. Remove the pot and place it in a bowl filled with ice and water. Stir in butter until it melts into mixture.
2d. Using an electric mixer, beat heavy cream until peaks form. Fold it gently into the cooled almond cream and refridgerate until ready for 3.
3. Using the raspberry jam, spread lightly around on top of first crepe layer, then follow with a layer of almond creme filling. Repeat between each layer except for the top. Frost the top only with almond creme and dust over lightly with powder sugar and preferred toppings!
Mary Slattery is a San Francisco native who grew up baking with her mother, who would always put a creative twist on recipes. She started her baking blog This Is Why I’m Doughy in 2014 and continues to challenge herself by baking the treats she enjoys most, like doughnuts and almond croissants. In her spare time, you can find her around the Bay Area trying new bakeries. Find her creations at thisiswhyimdoughy.wordpress.com