Raspberry Crepe Cake Recipe - Food, Fun, and Happiness

Raspberry Crepe Cake Recipe



Making a crepe cake takes awhile, but it's all worth it.

Raspberry Crepe Cake

Ingredients for the Crepes
  • 2 cups of All Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Salt
  • 4 Eggs
  • 4 Tbsp Melted Butter
  • 2 cups Whole Milk
Topping
  • Cool Whip Original Whipped Topping, 8 oz Tub
  • Raspberries, 6 oz
  • Blackberries, 6 oz
  • Blueberries, 6 oz
  • Raspberry Syrup, 1 bottle
  • Powdered Sugar

Direction

Make the crepe batter:

In a mixing bowl, add flour, sugar, salt. Mix well. I just used a fork.

Add eggs, butter and milk. I used a hand mixer to mix thoroughly. The video below is using a blender for the batter mixing. You can try that, too.

Pre-heat a 9-inch non-stick skillet, then scoop 1/4 cup batter and pour on skillet. Tilt skillet in a circular motion to spread the batter.

Cook each side of a crepe for 30 sec. Set aside and continue till all batter are used up. Allow crepes to cool completely.

Put it together:

Pick the best looking crepe and set aside. This will be the top crepe for best presentation.

Place first crepe on a serving plate. Spread a thin layer of whipped cream on it. The video also used Nutella. I didn't, but it's a great idea.

Place a second crepe on top of first crepe. Spread a thin layer of whipped cream on top of second crepe. Repeat until all crepes are used up.

Chill cake in refrigerator for 15 minutes to allow whipped cream to set. Remove from refrigerator and decorate as much or as little as desired.

For this serving, blackberries and raspberries are garnished on top, held in place with whipped cream with a sprinkle of powdered sugar. In the serving plate, blueberries are added with raspberry sauce.

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