Rainbow Crepe Cake
Servings 24 crepes (using 6.5-7 inch diameter pan)
- 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)
- 1 pack all-purpose cream chilled
- 3 tablespoons strawberry jam
- 1/4 cup confectioners’ sugar (extra for dusting)
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.
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.
In a medium bowl, whip cream and confectioners’ sugar using a handheld mixer until it forms soft peaks.
Add strawberry jam and lightly mix until well blended. Set aside.
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.
Cover the crepe cake with cling wrap and chill for 15 to 20 minutes.
Dust the crepe cake with confectioner’s sugar.
Slice and serve.
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.