The fun thing about food during Pride is coming up with creations that incorporate the rainbow into exciting dishes and treats. Enter: rainbow crepe cake!
I've always been drawn to the elegance of crepe cakes. Their delicate layers, barely-there texture, and endless possibilities for flavor combinations make them a truly special dessert. Swapping traditional cake batter for thin, colorful crepes elevates the experience, offering a lighter, more refined treat that's perfect for warm weather celebrations. Plus, the visual impact of a sliced rainbow crepe cake is simply undeniable.
Gathering Your Colorful Arsenal:
For the Crepes:
2 cups all-purpose flour
3 cups milk
4 large eggs
6 tablespoons melted unsalted butter
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Gel food coloring in red, orange, yellow, green, blue and violet
For the Cream Filling:
4 cups heavy cream
1 cup powdered sugar
2 teaspoons vanilla extract
Let the Rainbow Begin: Making the Crepes
I like to start with the crepe batter a few hours in advance to allow the gluten to relax, resulting in more tender crepes.
Whisk the base: In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the milk, eggs, melted butter, sugar and vanilla extract.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Be careful not to overmix.
Divide and conquer: Divide the batter evenly into six separate bowls.
Color explosion: Add a few drops of gel food coloring to each bowl, stirring until you achieve your desired shade of red, orange, yellow, green, blue and violet. Remember, a little goes a long way with gel food coloring!
Crepe-making time: Heat a lightly oiled 8-inch non-stick crepe pan or skillet over medium heat. Pour about 1/4 cup of batter into the pan, tilting it quickly to spread the batter evenly into a thin circle.
Cook and repeat: Cook for about 1-2 minutes per side, or until the edges are lightly golden and the crepe is set. Carefully flip the crepe and cook for another 30 seconds.
Stack 'em high: Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other. Allow the crepes to cool completely before assembling the cake. This is crucial to prevent the cream filling from melting.
Whipped Cream Dreams: Crafting the Filling
Now for the luscious filling that binds our rainbow together.
Chill out: Make sure your mixing bowl and whisk attachment are chilled. This helps the cream whip up faster and hold its shape better.
Whip it good: In the chilled bowl, combine the heavy cream, powdered sugar and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip... or you'll end up with butter!
Assembling the Rainbow: The Grand Finale
This is the most rewarding part – seeing your vision come to life!
Layer by layer: Place one crepe on a serving plate or cake stand. Spread a thin, even layer of whipped cream over the crepe.
Color coordination: Place the next crepe on top, choosing your color order. I usually go with the traditional rainbow arrangement.
Repeat the rainbow: Continue layering crepes and whipped cream until all the crepes are used.
Chill time: Cover the cake and refrigerate for at least 2 hours, or preferably overnight. This allows the crepes to soften and the flavors to meld together.
Serving and Enjoying Your Masterpiece:
Before serving, you can dust the top of the cake with a little powdered sugar or decorate it with fresh berries or rainbow sprinkles. Or all of the above!
Happy Pride!