Raspberry Cinnamon Crepe Cake

When it’s hot out, the last thing I want is my oven burning all day. ThisĀ elegant crepe cake is the perfect solution when you need an impressive summer dessert but aren’t in the mood to preheat. The crepe batter is so easy, made with basic ingredients you probably already have. Layer it with your favorite jam or preserve, I use raspberry, and some simple whipped cream for a show-stopping sweet that will definitely wow a crowd.

Ingredients:
2 cups of flour
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
4 eggs
2 teaspoons of vanilla
1 cup of milk
1 cup of water
4 tablespoons of butter melted

For the whipped cream:
16 oz of heavy cream
1/4 cup of confectioner’s sugar
1 teaspoon of vanilla

1/4 cup of raspberry jam (or other flavor of your choice)

Directions:

Measure out all ingredients..

In a small bowl, whisk together the flour, salt, and cinnamon. Set aside.

In a large bowl, whisk together eggs and vanilla.

Add the dry ingredients to the eggs. The batter will be very clumpy.

Combine the milk and the water and then add to the batter a little bit at a time.

Once all the liquid is incorporated, stir in the melted butter. The batter will be thin.

Heat a small non-stick over medium heat and coat with a thin layer of non-stick spray.

Add 1/4 a cup of batter and swirl the pan to distribute the batter evenly. Cook for 3 – 4 minutes on the first side, flip the crepe and cook for an addition 2 minutes. Remove from the pan and set aside to cool. Repeat with the remaining batter, you should end up with 18 to 20 crepes.

Once all your crepes are cooked, make the whipped cream. Beat heavy cream on high until it begins to thicken. Add the confectioner’s sugar and vanilla and continue to whip until the whipped cream is thick and fluffy.

To assemble the cake, spread whipped cream on top of the first crepe, creating the first layer.

Top the whipped cream with a second crepe and cover that crepe in jam.

Continue stacking crepes, alternating between whipped creme and jam until you reach your last crepe. Pile the remainder of the whipped creme on top of the cake and smooth it all over the top and down the sides.

Place the crepe cake in the fridge for 20 minutes to let firm.

Slice and serve!

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