Happy Friday! We made it.
I for one am thrilled it’s the weekend, especially because it means warmer weather and some time outside! I can’t wait! And because it’s the weekend we all could use some brunch inspo and, this week, it’s coming to you in the form of this massive crepe cake!
Honestly, I originally wanted to share a recipe for savory crepes but the photo shoot flopped (seriously, the worst) so I decided to do a little reconception and came up with the idea for this delicious raspberry-filled crepe cake!
If you are a crepe master then these will be so simple for you, if not don’t worry. I’ve got a few tricks to help make these totally accessible and non-intimidating!
For the non pros (myself included) use a non-stick pan and spray with PAM after each crepe. This isn’t necessary but makes it a bit easier for those of us who are paranoid about flipping/tearing the crepes. Second, I thinned out the batter a bit because it makes it easier to spread around the pan. And, lastly, I used a smaller pan which makes it much easier to flip and therefore harder to tear!
After you’ve made a nice stack, simply whip up some fresh whipped cream (infused with raspberry, of course), layer with fresh raspberries and serve!
Seriously, this is such an impressive yet simple recipe. Perfect for a lazy Saturday.
Have a good weekend!!
- 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
- In a bowl combine all of the crepe ingredients, whisking until not quite smooth (a few bumps is fine).
- Heat a small pan over a high heat.
- Once hot, lightly spray with PAM and add just enough batter to coat the bottom (about ¼ a cup).
- *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.
- Lightly cook on each side (about 1 minute) then transfer to a plate and set aside.
- 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.
- 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.
- 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.
- To serve, simply layer the crepes between layers of cream and top with raspberries and raspberry syrup.