Description
A stunning layered crepe cake filled with raspberry cream, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Prepare the crepe batter: In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until completely smooth.
- Cook the crepes: Lightly grease your non-stick skillet and heat it over medium heat. Pour in about 1/4 cup of batter, swirling gently to cover the bottom thinly. Cook until the edges begin to brown, about 1-2 minutes. Flip and cook for another minute. Stack cooked crepes with parchment paper between them.
- Whip the cream: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Add the raspberries: Gently fold in the fresh raspberries and raspberry jam into the whipped cream.
- Assemble the cake: Place a crepe on a serving platter and spread a layer of the raspberry cream filling. Repeat until all crepes and cream are used, finishing with a final crepe on top.
- Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours.
Notes
You can prepare the crepes a day in advance and store them in the fridge. For a zestier twist, add a layer of lemon curd between crepes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg