To start the New Year, we decided to create another Instagram-worthy dessert, the
RAINBOW CREPE CAKE!
Honestly, this may be one of our favorite creations to date. It looks a lot more complicated than it actually is so don’t panic. For the full video click here !!
The crepe mix:
- 1 cup of whole milk
- 1 cup of flour
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 2 1/2 tablespoon butter
- Food coloring (red, yellow, orange, green, blue, pink, and purple)
The whipped cream:
- 2 cups whipping cream
- 1 teaspoon vanilla
- 2 tablespoons sugar
In a large bowl, combine the crepe ingredients one by one until you get a smooth mixture. We let our mixture sit for a few minutes.
Separate the mixture into 7 different bowls. Add a different color food coloring to each bowl until you have the desired color. The more drops the darker the color, the less drops the lighter the color.
Once you have your colored mixtures, it’s time to make the crepes *note* this is the longest part. We used pam to butter our frying pan each time we made a new crepe to prevent sticking. We started with purple and worked out way backwards. Each colored mixture should make 4 crepes but we actually did 3 of each. We used about 1/4 cup of mixture per crepe in a medium sized pan. When you pour the mixture into the pan, make sure to coat the entire pan to create a round shape, cook for 2-3 minutes then loosen the sides before flipping. Crepes are extremely thin so you should be able to tell when they are ready to be flipped.
Once you’ve made all of your crepes, it’s time to make the whipped cream. In a medium size bowl, mix the whipped cream ingredients together with a hand mixer. When you are able to get peaks from the mixture, it’s done.
Start with purple and work your way up the rainbow. Lay a purple crepe out and spread just enough whipped cream to lightly cover the crepe. Add another purple crepe and repeat. Do this until you’ve finished all your crepes.
Put the cake into the refrigerator for about 20 minutes to let it set.
Remove the cake from the fridge and cover it with the remaining whipped cream topping. We used a icing spatula to get a smooth texture. Decorate with desired sprinkles and voila rainbow crepe cake!
Shay & Steph