Rainbow Mille Crepe Cake
With unicorn drinks and fanciful donuts springing up everywhere, seems like everyone is looking for a little more magic in their lives.
Ingredients
Rainbow Crepes
- 6 tbs butter, sliced
- 3 cups milk
- 6 eggs
- 1 1/2 cups flour
- 6 tbs sugar
- 1/8 tsp salt
- Red food coloring
- Orange food coloring
- yellow food coloring
- Green food coloring
- Blue food coloring
Vanilla Cream Filling
- 1 egg
- 1 tbs flour
- 1 cup milk
- 1 tsp vanilla extract
- 2 tbs heavy cream
Cherry Sauce
- 1 tbs lemon juice
- 16 oz frozen cherries
- 1/2 cup water
- 1 tbs cornstarch
- 1/2 cup sugar
Instructions
Rainbow Crepes
- Make Ahead:
- Sift the flour into a large mixing bowl then add sugar and salt.
- Heat the milk over the stove until it begins to steam, then add the butter and remove from heat. Stir to help the butter melt.
- With the mixer on low, beat the eggs into the flour mixture. Slowly add the warmed milk. The batter will be smooth and runny, runnier than pancake batter.
- Cover and refrigerate overnight or at least 3 hours.
- To Cook:
- Bring batter to room temperature and divide into 5 bowls. Add a few drops of food coloring to each bowl.
- Prepare a baking sheet by lining it with parchment paper, and keep your plastic wrap handy.
- Heat a non-stick skillet over medium-low.
- Drop about 3 tbs batter onto the warmed skillet, then swirl it around to thin it and form a circle. Cook until the bottom of the crepe is lightly browned, about 1 minute. Gently flip then cook the other side for just a few seconds. Remove to the baking sheet to let cool.
- Once the baking sheet is full, transfer the cooked crepes to a plate. Layer plastic wrap between each crepe to prevent sticking.
Vanilla Cream Filling
- Make Ahead:
- Combine the egg, flour, sugar, and cornstarch in a small bowl, then beat until smooth.
- In a small saucepan, heat the milk over low and bring to a simmer. Remove from heat, then quickly whisk in the egg mixture. While continuing to whisk, return the saucepan to the heat and cook for 5 minutes, stirring constantly. Let it thicken, but if it comes to a boil, remove it from heat.
- Stir in the vanilla extract and hot water, then set aside to cool until firm.
- Once firm, whip the heavy cream, then fold into the custard. Refrigerate until very thick, generally overnight.
Cherry Sauce
- Make Ahead:
- Add cherries, water, and sugar to a medium saucepan, then bring to a boil over medium heat. Stir occasionally.
- Meanwhile, whisk together the lemon juice and cornstarch in a small bowl. Whisk this into the cherries, then return the cherries to a boil. Stir frequently to prevent it from sticking to the bottom.
- Cook for another minute to let thicken, then remove from heat. Let cool completely before using as a topping.
Rainbow Mille Crepe Cake Assembly
- Place blue crepe on a cake plate. Using a spatula or butter knife, spread on a thin layer of the vanilla cream. Repeat, until all the crepes and cream has been used.
- Refrigerate the cake for 2 hours to let everything set, this will help with slicing it later on.
- When ready to serve, top with the cherry sauce and slice.
