Recipes
Rainbow Crepe Cake
09
May
May
Rainbow Crepe Cake
Servings 24 crepes (using 6.5-7 inch diameter pan)
Ingredients
For Crepe:
- 1 pack MAYA “Fluffy n’ Tasty” Original Hotcake Mix, 200 grams
- 4 eggs
- 1/4 cup melted butter
- 2 cups fresh milk
- edible food coloring (rainbow colors)
- oil
For Filling:
- 1 pack all-purpose cream chilled
- 3 tablespoons strawberry jam
- 1/4 cup confectioners’ sugar (extra for dusting)
Instructions
-
In a large bowl, combine hotcake mix, eggs, melted butter, and fresh milk. Whisk until well blended and smooth.
-
Divide batter mixture into 6 portions and tint each portion with rainbow color, using edible food color.
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Pour 1/4 cup batter mix onto a pre-heated non-stick pan; tilt the pan from side to side to cover the pan. Cook until set.
-
Repeat procedure with the remaining batter. Set aside and let it cool.
For Filling:
-
In a medium bowl, whip cream and confectioners’ sugar using a handheld mixer until it forms soft peaks.
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Add strawberry jam and lightly mix until well blended. Set aside.
Assembly:
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In a serving plate, place any color of crepe you desire and put 1 tablespoon of the filling on top, spread evenly, and put another colored crepe on top and repeat procedure until all crepe mixture is consumed.
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Cover the crepe cake with cling wrap and chill for 15 to 20 minutes.
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Dust the crepe cake with confectioner’s sugar.
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Slice and serve.
Recipe Notes
Better to keep the top most portion w/o filling so it's easier to dust with confectioners’ or cocoa powder and prevent the sugar from melting.