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1
Combine the granola and 1 cup milk in a blender and puree until almost smooth.
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2
Add the remaining 1 1/2 cups milk, the flour and melted butter; blend until smooth.
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3
Transfer to a bowl, cover and set aside 1 hour.
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4
(You can cover and refrigerate the batter overnight; bring to room temperature before cooking.)
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5
Heat a 10-inch nonstick skillet over medium heat and brush with butter.
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6
Add 1/4 cup batter and swirl to coat the bottom of the pan.
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7
(If the batter is too thick, add a splash of milk before cooking the next crepe.)
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8
Cook the crepe until golden on the bottom, 1 to 2 minutes.
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9
Carefully flip and cook until golden on the other side, 30 seconds to 1 minute.
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10
Transfer to a parchment-lined baking sheet.
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11
Repeat with the remaining batter, brushing the pan with more butter and adjusting the heat as necessary.
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12
Assemble the cake: Set aside 1/4 cup cream cheese for topping.
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13
Lay a crepe on a plate and spread with some of the remaining cream cheese.
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14
(If the cream cheese is hard to spread, microwave 15 to 20 seconds.)
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15
Sprinkle with some of the granola.
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16
Top with another crepe and spread with some of the jam.
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17
Repeat with the remaining crepes, alternating layers of cream cheese-granola and jam and ending with a crepe.
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18
Combine the reserved 1/4 cup cream cheese, the heavy cream and 1 tablespoon sugar in a small bowl; whisk until smooth and slightly thickened.
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19
Toss the plums with the remaining 1 tablespoon sugar in a microwave-safe bowl; microwave 2 minutes.
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20
Top the crepe cake with the cream mixture and the plums; sprinkle with granola.
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21
Cut into wedges.
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22
Photograph by Paul Sirisalee
