This Rainbow Crepe Cake Is Everything You Didn’t Know You Needed
The history of crepes isn’t convoluted: Crepes, very thin, flat pancakes, originated in Brittany, a region in the northwest of France. Originally called galettes in French, meaning flat cakes, crepes are widely consumed across France, Belgium, Quebec, North Africa, and South America in both sweet and savory forms. Although it sounds fancy, making crepes is actually pretty straightforward and quite simple. All you need is a handful of ingredients you probably already have in your kitchen, a flat pan, and a spatula. Once you’ve mastered the technique, you can move on to bigger, taller, and sweeter things: namely, learning how to make a crepe cake.
Undeniably aesthetically pleasing (#DoItForTheInsta), our crepe cake is formed by alternating a layer of crepes with a layer of whipped cream and rainbow sprinkles. We were feeling super ambitious and decided that what would make this crepe cake scream #party was the addition of color. Four different colors of food dye later, and we had ourselves one vibrant ombre breakfast treat. Just whip together a batch of crepe batter, fry up a bunch of crepes (the more you have, the taller the cake), and make sure to let them all cool before assembling. Stack ‘em, decorate, and toss on some sprinkles to get you in the party zone.
Birthday Ombre Crepe Cake
How to Make It
Make the crepes. Combine the first five ingredients in the bowl of a blender and blend until well combined. Refrigerate for at least one hour before using.
Divide batter between 3 bowls and add food coloring of your choice to each. If you don’t feel like coloring the batter, skip this step.
Heat a large nonstick skillet over medium heat. When heated add a little bit of fat to the pan, ¼ cup of the crepe batter and swirl quickly to spread the batter.
Cook for 1 minute on each side, remove from pan and reserve. Continue until all of the crepe batter has been used.
Make the whipped cream. Combine the heavy cream and sugar in the bowl of a stand mixer. Whip over high speed until stiff peaks.
Build the cake. Spread a thin layer of whipped cream over a crepe, cover with sprinkles and another crepe. Continue this layering process until all of the crepes have been used. Add a mound of whipped cream to the top and as many sprinkles as your heart desires.
Refrigerate for 20 minutes before serving.
