Best 4 Rainbow Crepe Cake Recipe By Tasty Recipes

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RAINBOW CREPE CAKE RECIPE BY TASTY



Rainbow Crepe Cake Recipe by Tasty image

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

6 tablespoons butter, melted
3 cups milk
6 eggs
2 ¼ cups flour
7 tablespoons sugar
red food coloring
orange food coloring
yellow food coloring
green food coloring
1 tablespoon blue food coloring
purple food coloring
6 cups whipped cream

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

TROPICAL CREPE CAKE RECIPE BY TASTY



Tropical Crepe Cake Recipe by Tasty image

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

2 ¼ cups all purpose flour
7 tablespoons sugar
6 large eggs
3 cups whole milk, warm
¾ stick unsalted butter, melted
¼ teaspoon red food coloring
¼ teaspoon orange food coloring
¼ teaspoon green food coloring
7 cups whipped cream, divided
¼ cup strawberry puree
2 tablespoons freeze-dried strawberry, crushed, divided, plus 1 teaspoon
4 tablespoons passion fruit juice, strained, divided
2 tablespoons lime juice
3 tablespoons lime zest, divided
3 strawberries, halved lengthwise

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

100-LAYER GIANT CREPE CAKE RECIPE BY TASTY



100-Layer Giant Crepe Cake Recipe by Tasty image

Here's what you need: flour, sugar, salt, eggs, milk, unsalted butter, water, vanilla extract, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, dark chocolate, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, matcha powder, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, freeze-dried strawberry, red gel food coloring, powdered sugar, electric griddle

Provided by Scott Loitsch

Categories     Desserts

Yield 15 servings

Number Of Ingredients 46

24 cups flour, divided
1 cup sugar, divided
4 teaspoons salt, divided
48 eggs, divided
30 cups milk, divided
3 cups unsalted butter, 6 sticks, melted and cooled, divided
2 cups water, divided
4 tablespoons vanilla extract, divided
20 egg yolks
10 cups whole milk
2 cups heavy cream
1 ½ cups sugar
1 teaspoon salt
1 cup cornstarch
12 tablespoons unsalted butter, 1 1/2 sticks, cubed
2 tablespoons vanilla extract
20 egg yolks
10 cups whole milk
2 cups heavy cream
1 ½ cups sugar
1 teaspoon salt
1 cup cornstarch
12 tablespoons unsalted butter, 1 1/2 sticks, cubed
2 tablespoons vanilla extract
8 oz dark chocolate, chopped
20 egg yolks
10 cups whole milk
2 cups heavy cream
1 ½ cups sugar
1 teaspoon salt
1 cup cornstarch
¾ cup unsalted butter, 1 1/2 sticks, cubed
2 tablespoons vanilla extract
¼ cup matcha powder
20 egg yolks
10 cups whole milk
2 cups heavy cream
1 ½ cups sugar
1 teaspoon salt
1 cup cornstarch
12 tablespoons unsalted butter, 1 1/2 stick, cubed
2 tablespoons vanilla extract
1 cup freeze-dried strawberry, crushed
red gel food coloring, optional, for a more vibrant color
powdered sugar, for serving
electric griddle, 17 inch (43 cm) round

Steps:

  • Prepare the crepe batter in 2 separate batches. In a very large bowl, whisk together 12 cups (1.5 kg) of flour, ½ cup (100 g) of sugar, and 2 teaspoons of salt.
  • Create a well in the center and add 24 eggs. Stir together vigorously with a large wooden spoon until combined.
  • Add 1 cup (240 ml) of milk and continue to stir vigorously until combined.
  • Add 1½ cups (345 g) of the melted butter. Stir until combined.
  • Gradually add 14 more cups (3.3 l) of milk to the batter, stirring well after each addition. Once the batter has loosened a bit, switch from the wooden spoon to a heavy duty whisk. Whisk vigorously to remove any clumps.
  • Once the milk is incorporated and there are no more lumps, whisk in 1 cup (240 ml) of water and 2 tablespoons of vanilla.
  • Place the batter in the fridge to rest for 1 hour.
  • Repeat steps 1-7 to prepare the second batch of batter.
  • Heat a large round electric griddle to 375˚F (190˚C).
  • Pour ½ cup (120 ml) of batter onto the heated griddle and swirl evenly to coat. Fill in any gaps with extra batter.
  • Cook for approximately 2 minutes, until the crepe begins to lightly brown on the bottom.
  • Flip the crepe and cook for another minute on the other side. Remove from the pan and set aside to cool. Repeat 99 more times. This will take approximately 5 hours.
  • Place the completed crepes in stacks of 10 and store, covered, in the fridge until ready to assemble the cake.
  • Make the vanilla pastry cream: In a large stock pot set over medium heat, add the egg yolks, milk, cream, sugar, salt, and cornstarch. Whisk vigorously to combine.
  • Whisk constantly until the mixture thickens significantly and bubbles just begin to burst on the surface. You do not want to let the mixture come to a full boil. This will take approximately 10-15 minutes.
  • Remove the pot from the heat and add the butter and vanilla. Stir until fully incorporated.
  • Repeat to make the other flavors of pastry cream. Mix in each flavoring while the cream is still warm, after incorporating the butter.
  • Pour the cream onto a baking sheet lined with plastic wrap. This will ensure the custard cools safely and quickly. Cover with more plastic wrap, ensuring the plastic touches the surface to prevent a skin from forming.
  • Immediately place in the fridge to cool and set, overnight.
  • To assemble the crepe cake, place 1 crepe on a large cutting board or baking sheet (you will need to be able to transfer the cake to and from the freezer).
  • Spread about ½ cup (110 g) of the cooled pastry cream (flavor of your choice) evenly over the crepe.
  • Place another crepe directly on top and spread with more pastry cream. Repeat until you have 25 crepes stacked with the first filling.
  • Transfer the assembled cake to the freezer to chill for 15 minutes between flavors.
  • Repeat with each flavor of pastry cream, layering 25 crepes with each flavor filling. Make sure to freeze the cake for 15 minutes after every 25 layers.
  • Once assembled, freeze the cake for 30 minutes to set and firm up.
  • Dust the top with powdered sugar, then slice and serve. Sticking a wooden dowel into each slice will help the cake keep its shape.
  • Enjoy!

MILLE CREPE CAKE RECIPE BY TASTY



Mille Crepe Cake Recipe by Tasty image

Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar

Provided by Jody Duits

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

6 tablespoons butter
3 cups milk
6 eggs
1 ½ cups flour
⅔ cup cocoa powder
7 tablespoons sugar
4 cups whipped cream
1 cup heavy cream
4 tablespoons sugar
6 oz chocolate
1 tablespoon butter
¼ cup powdered sugar, optional for topping

Steps:

  • Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  • In the same pot, warm the milk. Remove from heat.
  • In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  • Gradually mix in butter and warm milk. Chill.
  • On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  • Cool crepe. Repeat until all of the crepe batter is used.
  • Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  • For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  • Spread over the crepe cake.
  • Top with sifted powdered sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams

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