It’s not often that you come across butterscotch as an adult.
Am I right?

Butterscotch seems to be reserved for summer time ice cream sundaes, topped with whipped cream and nuts, and maybe a cherry on top.

Crepes seem to fall into the special occasion category as well, as do cakes, at least in our house.

Well, grant THIS a special occasion. Maybe we are celebrating independence. Maybe we are celebrating adulthood (ahem, RUM). Or, maybe we are just counting our blessings and celebrating the gift of life.

We are phenomenally blessed each and every day. Let’s DO celebrate.

Butterscotch Rum Crepe Cake

Crepes:
2 cup sall-purpose flour
2 Tbs.  sugar
1/2 tsp. salt
3 cups whole milk
8 large eggs
6 Tbs. unsalted butter, melted

In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature.
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. Coat pan with butter as needed, as you continue to cook all of the batter into crepes. This should make close to 30 crepes, depending on the thickness and diameter of your gems.
Allow the crepes to cool.

Butterscotch Rum Sauce:

8 Tbs. (1 stick) unsalted butter
1 cup dark brown sugar, firmly packed
2 tsp. sea salt
3/4 cup heavy cream
1/4 cup rum
1 tsp. vanilla extract