Valentine’s Day Crêpe Cake
Prep Time : 00h 20
Cooking Time : 00h 30
Servings Number : 6 people
Valentine’s Day Crêpe Cake
Ingredients
- For the Crepes:
- 2 ⅔ cups whole milk
- 2 cups all-purpose flour
- 4 large eggs
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon red food coloring
- For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Method
- 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.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil or butter.
- 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.
- 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.
- Allow the crepes to cool completely before assembling the cake.
- Making the Whipped Cream: In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, whip the cream until stiff peaks form.
- Assembling the Crepe Cake:
- Place one crepe on a serving plate or cake stand. Spread a thin layer of whipped cream evenly over the crepe.
- Repeat layering crepes and whipped cream, stacking them on top of each other until all crepes are used, ending with a crepe on top.
- Decorate top of the crepe cake with whipped cream if desired, Chill the cake in the refrigerator for at least 1-2 hours before serving.
- Slice and enjoy