Best 4 Strawberry Banana Crepe Cake Recipe By Tasty Recipes

STRAWBERRY CREPE CAKE

Steps:

• In a large bowl or an electric blender, combine all of the ingredients until you have smooth, runny batter. You can add more or less of red food colouring gel, to achieve the desired effect. Place the batter in the fridge for at least an hour.
• Place your non-stick frying pan over a medium high heat and allow it to heat up. Brush it lightly with melted butter or oil. Using a ladle or a 1/4 measuring cup, pour the batter into the frying pan and make a large circle, twisting your wrist until the crepe batter covers the entire bottom of the frying pan.
• Cook the crepe for about 2 minutes, until lightly golden, then gently flip it onto the other side and cook for about 30 seconds. One side of your crepes should be golden brown, the other should be more pink in appearance. Remove the crepe from the frying pan and transfer into a plate. Repeat with the remaining batter until you have used it all. You should have roughly about 25 crepes.
• Place the double cream into a bowl. Using a hand held electric mixer or a whisk, whip the cream for about 2 minutes until stiff peaks. Add the icing sugar and vanilla and mix to combine. Place in the fridge until ready to use.
• If trimming the edges of the crepes, use a bottom of loose-bottom round baking tin which is slightly smaller in diameter to your crepes (you can also use a bowl turned upside-down, that is smaller in diameter to your crepes). Press it against the crepe and run a sharp knife around it, trimming the edges. Repeat with all of the crepes.
• Spread a thin layer of cream filling into a cake board or a plate. Lay down your first crepe (with pink side up). Using 1 Tbsp or a small cookie scoop as a measure, spread thin, even layer of the cream filling to the very edge of your crepe (using cake turning table comes handy here). Press another crepe on top (pink side up).
• Repeat with the rest of crepes and cream filling, leaving the last crepe on top uncovered. Place cake in the fridge for about 30 minutes to 1 hour to firm up.
• Place chopped white chocolate into a medium bowl and set aside.
• Place double cream and chopped strawberries into a small saucepan over a medium heat. Keep stirring until it comes to simmer and the strawberries are soft and start to fall apart (it should take about 7- 10 minutes). Remove from the heat and pour this mixture over the white chocolate. Add 3 tbsp of butter and leave the mixture, without stirring it for 2 minutes. Add food colouring and mix until smooth.
• Push the mixture through a sieve into a jug (to get rid of the strawberry seeds), then, while it is still runny, pour it over the top and sides of the cake. Put the cake in the fridge for about 30 minutes to set. Just before serving, top it with fresh strawberries and your choice of decorations

RAINBOW CREPE CAKE RECIPE BY TASTY

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!

STRAWBERRY ROSE CREPE CAKE RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, butter, sugar, and eggs.
• Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
• Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
• In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
• Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
• Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
• Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
• Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
• Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
• Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
• Enjoy!

TROPICAL CREPE CAKE RECIPE BY TASTY

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!