Crepe Cake

Chef Amber Lee

Snow and Moon Dessert Cafe

Chef Amber transforms simple crepes into a celebratory dessert with a little food colour.

Ingredients

Crêpe

2 cups cake flour 

1/2 cup sugar  

1 tsp salt  

9 eggs  

1/2 cup unsalted butter 

3 1/2 cups whole milk  

1 tsp vanilla extract 

food colouring  

Whipped cream filling 

4 cups whipping cream

1/2 cup sugar 

Method

Crêpe

1.  In a mixing bowl add milk, eggs, butter, flour, sugar, salt and vanilla. Blend until well combined.
2.  Divide batter into different bowls.
3.  Add a different food colouring to each bowl.
4.  Heat a 9-inch non-stick pan over medium heat.
5.  Add butter until the pan is lightly coated.
6.  Once the butter is hot, add 1/2 cup of the batter to coat the bottom of the pan.
7.  Sauté 35 seconds per side.
8.  Repeat for 21 crêpes.

Whipped cream filling 

1.  In the bowl of a stand mixer fitted with whisk attachment, blend whipping cream on high speed for 7 minutes.
2.  Add sugar gradually, 1/7 at a time while blending.

 Assembly

1.  Place the first crêpe layer onto a serving platter and spread 3 tsp filling between each crêpe layer for a total of 21 crêpes. Every layer is a different color.
2.  Refrigerate the cake for 6 hours until the filling has firmed up. 

Yield 8 – 12 servings