Dana King Blueberry Crepe Mille Cake

1. Make the Crêpe Batter: Add the ingredients to a blender in the order listed. Blend on low speed, gradually increasing to medium, until smooth, 15–30 seconds. Stop halfway through blending to scrape down the sides of the jar.

2. Let the batter rest for at least 30 minutes (or overnight) to allow the gluten in the flour to relax.

3. Pour the batter through a fine mesh sieve into a bowl. This makes the batter silky smooth.

4. Heat the griddle to 325°F / 165°C.

5. Pour 3 to 4 tablespoons of batter into the center. Use a spreader to create a thin, even circle.

6. Cook for 2 minutes, or until the top is matte and set. Flip the crêpe and cook for another minute. Repeat steps until you have 15-20 layers. Cool completely.

7. Make the Blueberry Chantilly: In the bowl of a stand mixer with the paddle attachment, beat the cream cheese, sugar, and freeze-dried blueberries until combined.

8. Switch to the whisk attachment. Slowly add the heavy cream and whip to medium stiff peaks; the Chantilly should hold its shape, with peaks that stand upright and curl slightly at the tips when the beaters are lifted.

9. Assemble the cake: Lay one crêpe on a serving plate. Spread with a thin layer of Blueberry Chantilly and top with another crêpe. Continue to layer the remaining crêpes with a thin layer of blueberry Chantilly between each.

10. Refrigerate for at least 4 hours (or overnight) to set.

Garnish with fresh blueberries before serving.