I have been making crepes since many many years! We love crepes, I make the savory and the sweet crepes. They are super easy to make. When I went to France 14 years ago, we saw crepe stalls in every nook and corner. The savory ones made with buckwheat were so delicious! I do not eat meat, so my favorite one was with pesto, tomatoes, and mozzarella cheese. My husband’s favorite was cheese and ham! My favorite sweet crepe was ofcourse the nutella and banana/strawberry crepe! Seeing the vendors make it, I wanted to recreate crepes at home. I actually bought the same crepe spatula, and T shaped stick to shape the crepes. But ofcourse I did not have the same huge pan to make the crepes. So I used to swirl the batter to make the crepes as thin as possible.
I probably made crepes every weekend for the longest time, for my family. Then we took a break from it, and started again. I have seen those crepe cakes several times on Instagram and blogs, and was always intrigued by how pretty a crepe cake can look! So I wanted to make one as well. I decided to make berry flavored ombre crepe cake with raspberry powder and blueberry powder to get the ombre effect. It was a bit of a tedious process, but the different shades of crepes were fun to make, and when it came time to assemble with the whipped cream layers, it looked quite pretty! The photos do not do it justice, but in person the cake was very pretty to see! I used to use freeze dried raspberries and blueberries from Trader Joe’s and grind them myself, strain them through a sieve to extract the powder, but after I saw Molly Yeh’s episode on FoodNetwork from Girl Meets Farm, where she makes the raspberry marshmallows, I had to use the same raspberry powder! That raspberry powder smells amazing, and the color is sooo pretty pink! Here is the link for the raspberry powder and blueberry powder. I bought them both from Amazon.
I wanted to keep the crepe cake very simple. I made a delicious filling of whipped heavy cream, mascarpone, and creme fraiche with vanilla bean paste in it, to give it a wonderful slightly tangy and creamy flavor between each layer of the crepe. The best way to serve would be simple whipped cream on the top, along with lots of berries to bring out the best summer flavors from the berries. I kept the cake overnight to let it set, and then cut it the next day after a generous dusting of powdered sugar. A dusting of the raspberry powder would look so pretty as well.
This cake is fantastic to take it to a summer party. A small sliver is all you need to satisfy sweet cravings. I shot this cake the following morning, and since there were prepped slices already, they had it for breakfast! NOT GUILTY AT ALL haha! Sometimes it is OK to indulge in these kinds of fun breakfasts, on weekends. I took it to a party later that day and my friends really enjoyed the crepe cake as well.
Hope you get a chance to try this pretty cake for your family or friends and wow them with this simple dessert! IF you do make it, please do not forget to tag #thejamlab on Instagram and/or leave a comment, on how you liked it, on this blog post.
Hope you all are having a great summer so far! I am looking forward to my kids going back to school in less than 2 weeks. I am looking forward to routines, and just a normal schedule. I am a girl of schedules and work well when in a routine environment. Summer is great, and I love the vacations, but I feel summers are busy in a different sort of way. Plus i love cooler weathers too, so I am looking forward to the September evening breeze, cooler climates, and beautiful sunsets.
Much love to you all.
- (about 12-14 crepes)
- 1 3/4 cup all purpose flour
- 12 tbsp raspberry powder
- 12 tbsp blueberry powder
- 4 eggs at room temperature
- 3 tbsp powdered sugar
- 5 tbsp unsalted butter melted
- 1 ½ cups whole milk
- ½ cup water
- Whipped Mascarpone-crème fraiche frosting:
- 1 cup heavy cream
- 4 oz mascarpone cream
- 4 oz crème fraiche
- ¾ cup powdered sugar
- 1 tsp vanilla bean paste
- Fresh berries like raspberries and blackberries
- Powdered sugar for dusting
- Mint leaves(optional)
- To make crepes:
- In a high speed blender, add all the ingredients except water, raspberry and blueberry powder, and blend until smooth. Let it sit in a large bowl for ½ hour, covered with a cling film wrap.
- Take about 1 ladel spoonful onto a small bowl. Add 2-3 tbsp of the raspberry powder, and mix well with a whisk. Blend this into the overall mixture, it should turn a slight pink.
- In a large 8 inch non-stick skillet pan, on medium heat, add about a ladleful into the pan, and immediately swirl the pan around to coat the entire pan evenly with the batter. Let it cook for 2-3 minutes. Now with a very thin spatula, carefully release the outer sides, and gently flip the crepe. Let it cook for another minute, and then remove it on a plate covered with a parchment paper. Make 2 crepes.
- Repeat adding 3 tbsp raspberry powder, into a small bowl with a ladleful of the battery and whisk. Blend it into the overall batter, it will turn the next shade of pink. Repeat the crepe making process for 2 more crepes.
- Repeat the above step again 2 more times, for 2 + 2 more crepes. You will get different shades of pink.
- Now Repeat adding 3 tbsp blueberry powder, into a small bowl with a ladleful of the battery and whisk. Blend it into the overall batter, it will turn a shade of purple. Repeat the crepe making process for 2 more crepes.
- Repeat the above step again 3 more times, for 6 more crepes. You will get different shades of purple/magenta.
- To make the whipped mascarpone-crème fraiche frosting:
- In a large mixing bowl of a stand mixer, add in all the ingredients, and start off gently at a slow speed for a minute. Increase the speed slowly to medium high(6 on the Kitchenaid) and let it mix for 1 ½ minutes until it is light and fluffy.
- Now on a plate, or a cake stand, wherever you want to keep the crepe cake, add in a layer of the crepe. Add a couple of dollops of the cream and with a thin small icing spatula, layer it thinly all across the crepe. Repeat the process for all the crepes, starting with the darkest shade of the crepe, and moving on to the lightest shade of the crepe. One the last layer is placed, make sure that you refrigerate for 3-4 hours.
- For the Heavy Whipped Cream:
- In a large bowl, add in the heavy whipping cream, powdered sugar and vanilla extract and whip with a large whip continuously for 3-4 minutes until it is slightly stiff. Always whip at an angle in the same direction to incorporate enough air into the whipped cream.
- Before serving, decorate with the heavy whipping cream in a piping bag with a ½ inch tip, and make pretty dollops of the whipped cream all around the crepe cake. You can put all the different berries in the center of the crepe cake to decorate. Dust with powdered sugar for a final touch and lay it with mint leaves if desired.
- Make pretty slices with a sharp edged knife, and wipe it on a clean paper towel every time to get clean slices. Serve with fresh berries!