Milk Chocolate Crêpe Cake

Ingredients

CRÊPES
6 large eggs
1 cup whole milk
1/2 cup Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer
1 cup all-purpose flour
1/4 cup powdered sugar
1/8 teaspoon salt
Butter

FILLING
1 package (8 ounces) mascarpone cheese
1 package (8 ounces) cream cheese, at room temperature
3/4 cup powdered sugar
1/2 cup Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
Fresh raspberries or other berries plus fresh mint for garnish
Powdered sugar

Directions

FOR CRÊPES:
PLACE eggs, milk, Coffee-mate, flour, powdered sugar and salt in blender; cover. Blend until well combined.

HEAT 9-inch nonstick skillet over medium heat; lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for 30 to 45 seconds or until underside is golden and top is just set. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook for an additional 15 seconds. Transfer to a plate. Repeat procedure with remaining crêpe batter. You should have about 14 crêpes total. Set aside to cool completely.

FOR FILLING:
COMBINE mascarpone cheese, cream cheese, ¾ cup powdered sugar, Coffee-mate and cocoa in large mixer bowl; beat until smooth and creamy.

CENTER a crêpe on a serving plate. Using an offset spatula, spread a layer of filling (about 3 heaping tablespoons) over the crêpe. Continue stacking crêpes and spreading with filling, ending with a crêpe on top. Cover; refrigerate for at least 4 hours and up to 24. Top with fresh berries and sprig of mint; dust with powdered sugar. Slice and serve.