Rainbow Crepe Cake
- 6 pers
- 20 min preparation time
- Level Easy
- 20 min cooking time
Ingredients
- 375 g of flour
- 5 eggs
- 750 ml of milk
- 75 g of melted butter
- 1 packet of vanilla sugar
- Food coloring
- 250 g very cold heavy cream
- 50 g of powdered sugar
Gourmet tip
For an even more spectacular finish, smooth the edges with a spatula and sprinkle a little colored sugar or multicolored sprinkles on top.
Preparation
- Add the flour to a mixing bowl and make a well in the center. Add the eggs, vanilla sugar, and melted butter, then whisk.
- Gradually pour in the milk, stirring constantly, until the mixture is smooth.
- Divide the dough among 6 bowls and color each bowl.
- Heat a skillet and lightly butter it. Pour in a ladleful of batter, cook for 2 minutes on each side, and repeat until all the batter is used up. Let the crepes cool.
- Whip the very cold heavy cream with the powdered sugar until stiff peaks form.
- Layer the crêpes, alternating them with a thin layer of whipped cream in the order of the colors.
- Cover the cake with whipped cream and refrigerate until ready to serve.
