All-Natural Rainbow Mille Crepe Cake
User Reviews
5
3 reviews
Excellent
All-Natural Rainbow Mille Crepe Cake
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A whimsical rainbow mille crepe cake made with all-natural colouring.
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Ingredients
Mille Crepe
- 1 C milk whole, 3 tablespoons
- 3 egg
- 3 tablespoon vegetable oil
- ¾ C all-purpose flour
- ¼ C granulated sugar
- pinch salt sea salt
- ½ teaspoon vanilla extract
For the colours:
- red yeast rice powder red Suncore brand, 1 tsp + 2 tsp
- Pink Pitaya Supercolor Powder red Suncore brand, 1 tsp + 2 tsp
- red yeast rice powder red yeast rice powder 1/2 tsp + 1 tsp Suncore Yellow Goldenberry
- Yellow Goldenberry Supercolor Powder red yeast rice powder 1/2 tsp + 1 tsp Suncore Yellow Goldenberry
- Yellow Goldenberry Supercolor Powder 2 teaspoons, Suncore brand
- Emerald Pandan Leaf Supercolor Powder 1 teaspoon, Suncore brand
- Suncore Blue Butterfly Pea Supercolor Powder Blue: ¼ teaspoon
- Suncore Blue Butterfly Pea Supercolor Powder Purple: ⅛ teaspoon + 1 teaspoon
- Suncore Fuchsia Hibiscus Supercolor Powder Purple: ⅛ teaspoon + 1 teaspoon
- oil for greasing the frying pan
Whipped Cream Filling:
- 1 C heavy cream 250ml
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make the crepes:
- Combine all the ingredients together in a blender. Blend until smooth.
- Cover and let sit for 1-2 hours in the refrigerator.
- When ready to make the crepes, remove batter from fridge.
- Use a wooden spoon and stir the mixture.
- Divide the batter into 6 equal portions (about 100g each) in 6 individual bowls.
- Mix the corresponding Supercolor powders to colour each bowl individually from red to purple. Strain each coloured batter through a sieve before pouring into the frying pan.
- Heat up a small 5″ frying pan and grease with a little oil.
- Pour about 2 tablespoon of batter into 5″ frying pan.
- Let it cook over low heat, about 1-2 minutes, flip, and continue cooking for another minute.
- Remove to a wire rack to cool.
- Repeat with the remaining batter.
- Ensure crepes are completely cool before stacking upon each other.
- Note: Each coloured batter should produce about 4 x 5" crepes.
Make whipped cream:
- In a chilled bowl, add the heavy cream, sugar, vanilla and whisk until stiff peaks.
To assemble:
- Starting with the purple crepes, lay one crepe on a plate and place 1 tablespoon of whipped cream on top.
- Smooth the surface with a spatula and lay another crepe on top.
- Repeat with the remainder of the crepes, moving through the colours.
- Place into the fridge to set for at least 4-6 hours before serving.
- Serve chilled.
Notes
- Crepes can be made ahead of time and stored in refrigerator for up to 3 days, or frozen for up to 3 months. Place a piece of parchment paper in between the layers if freezing.
- Crepes can be made ahead of time and stored in refrigerator for up to 3 days, or frozen for up to 3 months. Place a piece of parchment paper in between the layers if freezing.
Nutrition Information
Show Details
Calories
145kcal
(7%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
24mg
(1%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
89IU
(2%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 24mg | 1% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 89IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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