Description
A stunning layered crepe cake featuring delicate crepes and a light raspberry cream filling, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 cup raspberry puree
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish (optional)
Instructions
- In a mixing bowl, combine flour, eggs, milk, melted butter, sugar, and salt. Whisk until smooth.
- Preheat a non-stick skillet over medium heat. Pour batter and cook crepes until light golden.
- In a separate bowl, whip heavy cream to soft peaks. Fold in raspberry puree, powdered sugar, and vanilla extract.
- To assemble, layer crepes and raspberry cream on a serving plate, repeating until all are used.
- Finish with a final layer of cream, chill for a few hours, then slice to serve.
Notes
Make-ahead tips: Prepare crepes a day in advance and assemble before serving for the freshest flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg