Raspberry Crépe Cake
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Prep time: 
Cook time: 
Total time: 
Serves: 20
 
What You'll Need
  • Crepe
  • 1 cup flour
  • ¾ cup water
  • 1 cup milk (I used almond)
  • 2 large eggs
  • 1 tsp. sugar
  • To Top
  • 2 cups whipping cream
  • 2 tbs. sugar
  • 1 drop raspberry extract
  • 1 tsp. vanilla extract
  • 1 container of fresh Raspberries
  • PAM (or butter) for coating the pan
  • Raspberry Syrup
  • 1 container raspberries
  • 1 cup sugar
Instructions
  1. In a bowl combine all of the crepe ingredients, whisking until not quite smooth (a few bumps is fine).
  2. Heat a small pan over a high heat.
  3. Once hot, lightly spray with PAM and add just enough batter to coat the bottom (about ¼ a cup).
  4. *Because this can be tricky, I like to add the batter to a squeeze bottle/water bottle to help dispense the batter then pour directly into the middle of the pan then tilt the pan around in a circle until it is fully coated. You will need to play around with the amount needed depending on the size of your pan.
  5. Lightly cook on each side (about 1 minute) then transfer to a plate and set aside.
  6. To a pre-chilled bowl (I put mine in the freezer for about 10 minutes beforehand) add the heavy cream and begin to whip with a hand mixer with a whisk attachment.
  7. Once the cream forms soft peaks, add the raspberry flavoring and vanilla along with the sugar and continue whipping until the cream is nice and fluffy.
  8. To make the syrup, add the raspberries and sugar to a small saucepan and heat over the medium heat until the raspberries are soft and have broken down.
  9. To serve, simply layer the crepes between layers of cream and top with raspberries and raspberry syrup.
Recipe by The Blonde Chef at https://www.theblondechef.com/raspberry-crepe-cake/