HOW TO MAKE CREPE CAKE RECIPES

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RAINBOW CREPE CAKE RECIPE BY TASTY



Rainbow Crepe Cake Recipe by Tasty image

Here's what you need: butter, milk, eggs, flour, sugar, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring, whipped cream

Provided by Alix Traeger

Yield 10 servings

Number Of Ingredients 12

6 tablespoons butter, melted
3 cups milk
6 eggs
2 ¼ cups flour
7 tablespoons sugar
red food coloring
orange food coloring
yellow food coloring
green food coloring
1 tablespoon blue food coloring
purple food coloring
6 cups whipped cream

Steps:

  • In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
  • Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
  • On a nonstick skillet over medium heat, pour ? of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
  • Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
  • Cover the crepe cake in whipped cream, so that it’s fully white on the outside.
  • Slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 351 calories, CarbohydrateContent 34 grams, FatContent 18 grams, FiberContent 0 grams, ProteinContent 10 grams, SugarContent 12 grams

MILLE CREPE CAKE RECIPE BY TASTY



Mille Crepe Cake Recipe by Tasty image

Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar

Provided by Jody Duits

Yield 8 servings

Number Of Ingredients 12

6 tablespoons butter
3 cups milk
6 eggs
1 ½ cups flour
? cup cocoa powder
7 tablespoons sugar
4 cups whipped cream
1 cup heavy cream
4 tablespoons sugar
6 oz chocolate
1 tablespoon butter
¼ cup powdered sugar, optional for topping

Steps:

  • Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  • In the same pot, warm the milk. Remove from heat.
  • In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  • Gradually mix in butter and warm milk. Chill.
  • On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  • Cool crepe. Repeat until all of the crepe batter is used.
  • Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  • For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  • Spread over the crepe cake.
  • Top with sifted powdered sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 658 calories, CarbohydrateContent 58 grams, FatContent 42 grams, FiberContent 3 grams, ProteinContent 16 grams, SugarContent 35 grams

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MILLE CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar
From tasty.co
Reviews 88
Cuisine French
Calories 658 calories per serving
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DECADENT CHOCOLATE CREPE CAKE RECIPE: HOW TO MAKE IT
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta
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Total Time 02 hours 00 minutes
Category Desserts
Calories 781 calories per serving
  • In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.
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Looking for a rainbow cake recipe? This rainbow crepe cake from Delish.com is the best.
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  • In a blender, combine milk, heavy cream, flour, powdered sugar, salt, eggs and butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge). Divide the crepe batter between 6 bowls (one for every color), and dye each bowl of batter a different color of the rainbow. Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is set, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet on a cooling rack to cool. Repeat with remaining batters, adding more butter or oil to the pan as necessary. Each color batter should yield about 5 crepes. Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar and vanilla and beat until soft peaks form. Assemble crepe cake: Lay 1 purple crepe on a cake plate. Using an offset spatula, cover with a thin layer of whipped cream, leaving a 1/4” border. Cover with another purple crepe and repeat to make a purple stack. Repeat process with other rainbow colors.
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Total Time 50 minutes
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Calories 113 kcal per serving
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