LEMON DRIZZLE MILLE CRêPE CAKE
This stunning stacked crêpe cake is perfect for a special occasion. We love the combination of sweet pancakes and a sharp, creamy lemony filling
Provided by Lulu Grimes
Categories Breakfast, Brunch, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.
- For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.
- Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.
- Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.
- For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.
Nutrition Facts : Calories 319 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 16 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
FRUIT MILLE CREPE RECIPE BY TASTY
Here's what you need: flour, milk, eggs, butter, sugar, salt, cream cheese, sugar, gelatin, heavy cream, strawberries, kiwis, bananas, powdered sugar
Provided by Saki Yamada
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together eggs, sugar and salt.
- Sift in flour and mix. Add melted butter and mix.
- Then gradually add the milk until no clumps remain.
- In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
- Repeat until all of the crepe batter is used. Cool crepes.
- Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
- Add whipped cream and mix well.
- Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
- Wrap cake in plastic. Refrigerate for 4 hours.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 3 grams, Protein 8 grams, Sugar 16 grams
RAINBOW CREPE CAKE RECIPE BY TASTY
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
Categories Breakfast
Yield 10 servings
Number Of Ingredients 12
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 ⅓ 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, Carbohydrate 34 grams, Fat 18 grams, Fiber 0 grams, Protein 10 grams, Sugar 12 grams
BLACK & WHITE MILLE CREPE RECIPE BY TASTY
Here's what you need: large eggs, whole milk, water, butter, all-purpose flour, sugar, vanilla, dark chocolate powder, whipped topping, powdered sugar
Provided by Tasty
Categories Snacks
Yield 6 slices
Number Of Ingredients 10
Steps:
- Have all ingredients at room temperature. Whisk together eggs, milk, and water.
- Add butter, vanilla, and sugar. Sift in flour. Whisk until no clumps remain.
- Strain the crepe batter into two bowls: one for the vanilla crepes, the other for chocolate crepes.
- Sift cocoa powder into one bowl and whisk together.
- Preheat an eight-inch pan over medium heat. Pour ¼ (60ml) cup of batter into the pan, swirl until you have an even crepe.
- Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
- Layer crepes, spreading a thin layer of whipped topping between each layer.
- Dust with powdered sugar. Chill if not serving immediately.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 56 grams, Fat 46 grams, Fiber 2 grams, Protein 27 grams, Sugar 17 grams
TROPICAL CREPE CAKE RECIPE BY TASTY
Layers of passion fruit, lime, and strawberry-flavored whipped cream are stacked between vibrant layers of red-, orange-, and green-colored crepes for a dessert that's almost too pretty to eat.
Provided by Tikeyah Whittle
Categories Desserts
Time 1h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crepes: In a large bowl, whisk together the flour and sugar. Add the eggs and whisk to incorporate. Gradually whisk in the warm milk and melted butter, alternating between additions.
- Divide the batter evenly between 3 medium bowls. Add the red food coloring to a bowl and whisk until fully incorporated and the batter is evenly colored. Repeat with the orange and green food coloring and remaining bowls of batter.
- Heat a medium nonstick skillet over medium heat. Pour in ¼ cup (40 G) of the green crepe batter and tilt the pan to cover evenly. Cook until the surface begins to gently bubble, 2-3 minutes, then flip and continue cooking for another minute, until cooked through. Repeat with the remaining batter, stacking each color crepe separately on a wire rack. Let the crepes cool for 15-20 minutes.
- Make the whipped cream fillings: Add 2 cups (480 ml) of whipped cream to each of 3 medium bowls. Add the strawberry purée and 2 tablespoons crushed freeze-dried strawberries to a bowl of whipped cream and mix until well combined. Add the passion fruit juice to another bowl and mix until well combined. Add the lime juice and 2 tablespoons lime zest to the last bowl and mix until well combined.
- To assemble, place a green crepe on a serving platter. Spread with 2 tablespoons of the lime filling. Continue stacking the green crepes and lime filling, then repeat with the orange crepes and passion fruit filling, then the red crepes and strawberry filling. Spread the remaining cup of whipped cream evenly over the top and sides of the cake.
- Top the cake with the halved strawberries, then sprinkle with the remaining tablespoon of lime zest and remaining teaspoon of crushed freeze-dried strawberries. Drizzle with the remaining tablespoon of passion fruit juice.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 391 calories, Carbohydrate 47 grams, Fat 15 grams, Fiber 1 gram, Protein 13 grams, Sugar 18 grams
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