Servings
Font
Back
All-Natural Rainbow Mille Crepe Cake
5 from 3 votes

All-Natural Rainbow Mille Crepe Cake

A whimsical rainbow mille crepe cake made with all-natural colouring.

Prep Time
20 mins
Cook Time
1 hr
Additional Time
6 hrs
Total Time
7 hrs 20 mins
Servings: 8
Calories: 145 kcal
Course: Dessert
Cuisine: French

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:
  • Pink Pitaya Supercolor Powder red Suncore brand, 1 tsp + 2 tsp
  • red yeast rice 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:
    Cup of Yum
  1. Combine all the ingredients together in a blender. Blend until smooth.
  2. Cover and let sit for 1-2 hours in the refrigerator.
  3. When ready to make the crepes, remove batter from fridge.
  4. Use a wooden spoon and stir the mixture.
  5. Divide the batter into 6 equal portions (about 100g each) in 6 individual bowls.
  6. 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.
  7. Heat up a small 5″ frying pan and grease with a little oil.
  8. Pour about 2 tablespoon of batter into 5″ frying pan.
  9. Let it cook over low heat, about 1-2 minutes, flip, and continue cooking for another minute.
  10. Remove to a wire rack to cool.
  11. Repeat with the remaining batter.
  12. Ensure crepes are completely cool before stacking upon each other.
  13. Note: Each coloured batter should produce about 4 x 5" crepes.
Make whipped cream:
  1. In a chilled bowl, add the heavy cream, sugar, vanilla and whisk until stiff peaks.
To assemble:
  1. Starting with the purple crepes, lay one crepe on a plate and place 1 tablespoon of whipped cream on top.
  2. Smooth the surface with a spatula and lay another crepe on top.
  3. Repeat with the remainder of the crepes, moving through the colours.
  4. Place into the fridge to set for at least 4-6 hours before serving.
  5. 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

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: 8 Serving

Amount Per Serving

Calories 145

% 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.