Valentine’s Day Crêpe Cake

Valentine’s Day Crêpe Cake 

Serves: 6

Difficulty: Easy

Prep Time: 20 minutes 

Cook Time: 30 minutes


For the Crepes:
● 2 ⅔ cups whole milk
● 2 cups all-purpose flour
● 4 large eggs
● ¼ cup granulated sugar
● ¼ cup vegetable oil
● 1/2 teaspoon red food coloring
● 2 tablespoons unsweetened cocoa powder

For the Whipped Cream:
● 2 cups heavy whipping cream
● ¼ cup powdered sugar
● 1 teaspoon vanilla extract

For Topping:
● Icing sugar (confectioner's sugar) for dusting 



Making the Crepes:
1. In a large mixing bowl, combine whole milk, flour, eggs, granulated sugar, vegetable oil, red food coloring, and unsweetened cocoa powder. Whisk until smooth and well combined. Pass the batter through a fine sieve, cover and let the batter rest for about 10-15 minutes.
2. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil or butter.
3. Pour about 1/4 cup of batter onto the hot skillet, swirling the pan to spread the batter evenly into a thin circle. Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden.
4. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, stacking the cooked crepes on a plate.
5. Allow the crepes to cool completely before assembling the cake.

Making the Whipped Cream:
1. In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer or whisk, whip the cream until stiff peaks form.

Assembling the Crepe Cake:
1. Place one crepe on a serving plate or cake stand. Spread a thin layer of whipped cream evenly over the crepe.
2. Repeat layering crepes and whipped cream, stacking them on top of each other until all crepes are used, ending with a crepe on top.
3. Decorate top of the crepe cake with whipped cream if desired,
4. Dust the top of the cake with icing sugar.
5. Chill the cake in the refrigerator for at least 1-2 hours before serving.
6. Slice and enjoy