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Happy St. Patrick’s Day!
I love this fun spring holiday. And usually it’s been in full swing for many days yet. But most likely if you’re reading this during the month of March, you’re hiding from “the corona,” as I like to call it. My personal feelings aside, it’s more than likely you are looking for things to do and possibly activities for your kids.
Well, look no further than this crepe cake! The layers are just exquisite. And there are about 35 colorful layers of crepes in this stack. Despite its beauty, it’s fairly simple in its execution. Just a little time consuming.
You Need Time
It took me about an hour and a half to do the whole thing. But you can always break it up over the course of a couple days. First you make the crepe mix which takes about 10 minutes tops. And if you have time to let it sit, then let it sit in the refrigerator overnight.
Honestly the most time intensive part of this beautiful rainbow crepe cake, besides getting the colors the exact shade I wanted, was cooking the crepes. I did one at a time, but if you have a kitchen helper (or shanghai one like I did to the Hubs) then you can get the crepes done twice as fast.
The most important thing to remember about crepes is temperature. You may have to adjust it up and down as needed. The crepes should look similar to what I have here in my pictures.
As far as filling, I like the whipped cream, but if you’re short of ingredients due to shortages in grocery stores, you can do a buttercream or jam or curd, whatever you have on hand. It just has to be stable enough to hold it’s shape on the crepes and not drip. Otherwise this Lucky Rainbow Crepe Cake is a breeze.
Honestly, I had a blast making this cake. And it turned out even better than I had imagined! And the best part of all? Watching the color sections grow and the rainbow take shape.
If you like this recipe, try out my Chocolate Stout Bundt Cake that’s perfect for St. Patrick’s Day celebrations!
I know you’ll have fun with this bake! Crepes are super easy after a bit of a learning curve. I’d love to see your creations in the comments!
Lucky Rainbow Crepe Cake
For Crepe Mix
- 12 lg eggs
- 7 ½ cups milk whole preferred, but any kind will do
- ½ tsp salt
- 5 ½ cups flour
- ¼ cup granulated sugar
- ½ tsp nutmeg freshly ground preferred
- ¾ cup melted butter, cooled
For Whipped Cream
- 1 quart heavy cream or whipping cream
- 2 tsp vanilla extract
- ½ cup granulated sugar
For Crepe Mix
- In a large blender (big enough for 10 cups) or in half batches if you have a smaller blender, blend eggs, salt, sugar, and 4 cups of milk.
- Gradually add flour until blended. Add in the butter and then the remainder of the milk, Blend until smooth.
- Crepe mix is best if left overnight and will keep in the fridge for about a week in an airtight container.
- Separate crepe mix equally into 6 bowls and add food coloring until you get desired color. I used somewhere between 10-20 drops to get a bold enough color. I did red, orange, yellow, green, blue, and purple.
To Cook Crepes
- Get together your cooking tools first: skillet, metal spatula, paper towels, olive oil, parchment or wax paper, pot holder
- Heat a skillet over medium low heat with a large flat bottom, around 10 inches or so, with a handle that will allow you to pick it up. Temperature is the most important thing when making crepes!
- Wait until skillet is fully heated, dropping a couple drops of water on it to make sure they sizzle and disappear. Then lightly grease the skillet using a paper towel with a little bit of olive oil and making sure there is a light layer covering the whole cooking surface of the skillet.
- Using a ladle, do a test crepe. Ladle a little bit of batter onto the skillet and begin to swirl the skillet around to get the crepe mix as thin as possible (use a pot holder if the skillet handle is too hot). Continue until all the batter has begun to cook.
- As you let it cook, use the metal spatula to pick up the edges and make sure it isn't stuck.
- Once the bottom side has turned golden brown, use the spatula, and your fingers if necessary, to flip the crepe over like you would a pancake.
- Allow that side to begin to show spots of golden brown then slide out of the pan and onto a piece of parchment paper. Test the crepe to make sure it's soft but firm. If it's burnt you'll have to cook it a little less. But even if it's too crispy it'll be perfect for the layers of whipped cream!
- Continue the steps above until all the crepe mix has been used. Make sure to oil the pan after every couple of uses and put a piece of parchment paper between each crepe.*You can take a break after doing half the batter because it does take some time.
- Allow crepes to cool several hours until room temperature. Or you can cover them with cling wrap and leave in the refrigerator overnight.
To Make Whipped Cream
- In a stand mixer with the whisk attachment, or with a hand mixer, pour one quart of heavy cream in the bowl. Begin whisking on low.
- As cream starts to thicken, stop the mixer and add vanilla and sugar, then continue mixing until soft peaks form.
- Set in the refrigerator, covered, until ready to use.
To Assemble Crepe Cake
- Place a smidgen of whipped cream on cake stand to hold in place. Place a purple crepe on top of the spot.
- Add about 2 tablespoons of whipped cream on top of the crepe and spread into a thin layer with a metal spatula. Top with another crepe.
- Continue process from purple all the way to red. Top the final red crepe with a thin layer of whipped cream.
- Chill the crepe cake in the fridge for about 30 minutes before serving. You can top with sprinkles or any other decoration.
- Crepe cake will keep, covered, in the fridge for about 4 days.