Print Recipe

Rainbow Mille Crepe Cake

Makes a 30 layers, 8" cake
Author: Delishar

Ingredients

Crepe Batter

  • 6 tbsp butter melted
  • 3.5 cups fresh milk warmed in microwave
  • 6 large eggs
  • 3/4 cup cake flour
  • 3/4 cup all purpose flour
  • 7 tbsp sugar
  • 2 tsp vanilla extract
  • pinch of salt
  • some butter to grease pan
  • 6 food colouring

Fresh Cream

  • 800 ml non-dairy pastry cream I used pour n whip
  • 3/4 cup + 2 tbsp icing/powdered sugar
  • 2 tsp vanilla extract

Instructions

  • In a large mixing bowl, beat eggs until combined.
  • Then add sugar, warm milk, butter, and vanilla extract.
  • Mix well!
  • In another bowl whisk salt, cake flour, and plain flour together.
  • Whisk in your flour mixture in 3 parts. Make sure there is no lumps.
  • Pour the batter through a sieve to remove any lumps. (optional) Divide batter into 6 equal portions. (5 x 1/4 cup)
  • And dye with food colouring until desired colour contrast.
  • Cover and chill for at least 1 hour. You can make it 24 hours before.
  • Chilling relaxes the gulten to make the crepes more pliable.
  • Remember to stir before use!
  • Heat 8" pan on Med heat.
  • Lightly brush or use a paper towel to coat pan base with butter to prevent sticking.
  • Pour 1/4 cup of batter into pan while swirling.
  • Watch video demo.
  • When the sides starts to dry up a little as shown above.
  • It's done. There is no need to flip it, the crepes cook through fine like that.
  • Carefully release the sides with a spatula, and flip it out on a cooling rack.
  • You can leave the rest of the ready made crepes to cool or chill it covered until ready to use.
  • Whip cream till thicken, then gradually add in powdered sugar, and vanilla extract.
  • Whip until firm, it should hold its shape and not fall out when you turn it upside down.
  • Take part of the cream out for layering and keep the other chilled.
  • Top up when needed.
  • Lay one crepe on cake board, then spread a thin later of cream on top of the crepe.
  • Lay another crepe on top of the cream.
  • Try to lay it as straight as possible.
  • Continue with layering each crepe with cream then crepe.
  • Top with last piece of crepe.
  • At this point you can chill for at least 4 hours, or serve it as it is.

Notes

Adapted from whatscookingamerica