Clover Salted Caramel Crepe Cake

Method

CREPES
Sift the flour and salt into a large mixing bowl, then add the sugar.
Pour the milk and eggs together in another mixing bowl and whisk to combine.
Make a well in the center of the flour, gradually add small amounts of the milk mixture to the flour, whisking consistently to avoid any lumps.
Once all the milk is added, whisk to make sure your batter is smooth.
Heat a medium non-stick pan (15 – 20cm) to a medium – high heat, use a non-stick cooking spray to help prevent the batter from sticking.
Pour a small amount of batter (about 45ml) into the pan, tip the pan around to coat it evenly with batter.
Allow the batter to cook for 30 – 50seconds or until golden in colour.
Flip the crepe over to cook the other side for a few seconds.
Set the crepe aside and continue to cook a few more crepes with the rest of the batter.
You will need 15-20 crepes.

FILLING
Place the caramel, cream cheese and salt in a mixing bowl and whisk until smooth.
Using a palette knife spread a thin layer of the caramel mixture onto each crepe.
Stack each crepe on top of one another, the garnish the cake with caramel pop corn just before serving.