Rainbow Crepe Cake: The Colorful Dessert Of Your Dreams
Crêpes were invented in the region of Brittany in western France. These thin light pancakes were originally made of buckwheat and were made using special pans as well as crêpe spreaders. What would the Bretons think of this modification to their favorite dish? We assume they'd be just as excited as we are by the creativity, the explosion of color, and the taste of this dessert, our latest creation.
For the crêpes:
- 21 oz flour
- 6 eggs
- 3½ oz sugar
- 1½ qt milk
- 1 pinch salt
- food coloring in yellow, green, turquoise, purple, pink and orange
For the cream:
- 1⅔ lb cream cheese
- 2 tbsp vanilla flavoring
- 5⅓ oz sugar
- 14 oz whipped cream
For the decoration:
- whipped cream
- Amarena cherries
1. For the crêpes, mix together all the ingredients, except the food coloring, into a fluffy, smooth batter. Have six smallish bowls ready and divide the batter equally between them.
2. Now bring the food coloring into play: color all the portions of batter, stirring in the food coloring with an egg whisk.
3. Now fry one crêpe at a time in a nonstick pan. Use just enough batter to cover the bottom of the pan in a thin layer; in addition, while cooking, put a lid on the pan so the crêpes stay moist.
4. Now mix the cream cheese, vanilla flavoring and sugar into a smooth cream with an electric whisk. Then fold in the whipped cream.
5. Now stack the crêpes in colorful layers, with alternating layers of cream.
6. To decorate, use a piping bag and star-shaped nozzle to create blobs around the crêpe stack. Put a cherry on each one.
This crêpe stack shines brightly in rainbow colors, which is bound to make it a hit at children's parties — but the taste means it will of course appeal to all fans of tasty, creamy desserts.