Join us for a month of plant-based cookingFind out more >>

Crepes Cake

Based on 0 ratings

Community member

"Make sure to evenly spread the batter in the pan before it get cook. Make sure to not do it too thin. Make sure the heat remain on low to medium the whole time because it can easily get burn."

Difficulty

Easy 👌

Preparation

10 min

Baking

2 min

Resting

1 min

Ingredients

2Servings

85 g

flour

1⅔

eggs

253⅓ g

milk

40 g

sugar

⅓ tsp

vanilla extract

⅓ dash

salt

31⅔ g

butter

183⅓ g

heavy cream

Food colouring

Utensils

nonstick pan, wire rack, rubber spatula, bowl, hand mixer with beaters, plate, offset spatula

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

Step 1/ 7
- 1⅔ eggs
- 40 g sugar
- ⅓ tsp vanilla extract
- ⅓ dash salt
Add the eggs, 65g sugar, vanilla extract and salt into a bowl and whisk it all together until combined
Step 2/ 7
- 85 g flour
- 253⅓ g milk
- 31⅔ g butter
Add the remaining ingredients and make sure to shift the flour into the batter
Step 3/ 7
- Food colouring
Divide the mixture into 5 equal portion then add whatever colours you want. I’ve used pick, green, yellow, lime and purple.
Step 4/ 7
- nonstick pan
Use a non-stick pan on a low to medium heat until it’s hot before pouring in the batter. Use about 2/3 batter in a 1/3 cup measurement for each crepe
Step 5/ 7
- wire rack
- rubber spatula
Once you see air pockets, flip over and cook for about 5-10 seconds then put it on a cooling rack
Step 6/ 7
- 183⅓ g heavy cream
- bowl
- hand mixer with beaters
Add the remaining sugar (55g) and cream together and whipped until soft peak
Step 7/ 7
- plate
- offset spatula
Layering the cream between each crepe until it all gone.
Enjoy your meal!