Dads, if you did not already know, Mother’s Day is coming up soon. Now I know some of you are great cooks and some of you cannot cook at all, but there is one things it seems all Dads can make, pancakes. My crepe cake is just as easy as making pancakes. Mix the batter, flip the pancakes, and stack them high. Dads do something nice for the mothers in your life this weekend and surprise her with my Raspberry Cream Crepe Cake.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a large bowl, a rubber spatula, a small non-stick sauté pan 8-10 inch, a whisk, a blender, the stove and a hand or stand mixer.
If you are not allowed to use a blender, stove or mixer by yourself, you can ask an adult for help.
ChefElla’s Raspberry Cream Crepe Cake (about 6-8 Servings)
Sweet Crepes (About 12 – ¼ cup crepes)
2 Cups A.P. Flour
4 ea. Eggs
1 ½ Cups Milk or Milk Substitute
½ Cup Water
6 Tbl. Butter, Salted, Melted
4 Tbl. Sugar, Granulated (For regular crepes do not add the sugar.)
2 tsp Vanilla
2 Cups Heavy Whipping Cream
6 oz. Raspberries, Fresh
¾ Cup Powdered Sugar
¼ oz. Gelatin (The 1 oz. box I bought had 4 packets in it I used one packet.)
3 Tbl. Water
3. Add 3 tablespoons of water to a small cup or bowl. Pour the gelatin into the water and let it sit for 5 minutes. After 5 minutes place the gelatin in the microwave and heat for 30 seconds. Mix the gelatin with a fork for 5 seconds and set it aside for later.
4. In your large bowl mix all of the crepe ingredients using your whisk until smooth. Set the bowl aside.
5. To make your crepes heat your nonstick sauté pan on the stove just under medium heat. Place an empty plate and a large piece of aluminum foil on the counter top near your stove. To make your crepes pour ¼ cup of batter into your pre-heated sauté pan and immediately begin to tilt the pan in a circular motion to coat the bottom of the pan and create your flat round crepe.
6. Cook the crepe for about 30-40 seconds. The crepe should begin to turn from white to a nice yellow color and the edges should be cooked. Pry up the edge of your crepe with your spatula and flip the crepe over using your rubber spatula or a pancake turner. Cook for an additional 30-40 seconds.
7. Remove the crepe from the pan and place on your aluminum foil. After you have cooked three crepes take the first crepe which will now be cool and place on your plate. As you finish each additional crepe take the oldest crepe and place it on top of the crepes on the plate until all of the crepes are cooked and cooled. Set the crepes aside for later.
8. To make your raspberry puree, add the raspberries and cooled gelatin to your blender. The gelatin may be solid by now. That is ok. Blend the gelatin and raspberries until they are pureed and smooth.
9. To make your whipped cream add the heavy cream to your mixing bowl. Using your whisk attachment begin to whisk your heavy cream on speed 2-3. Watch for the whipped cream to begin to form soft peaks. That is the time when the cream begins to stand up when the whisk moves through it. Stop the mixer and add your powdered sugar. Mix for another 20-30 seconds. Stop the mixer again and add your raspberry puree. Mix on speed 2-3 until the whipped cream forms stiff peaks. This is when the whipped cream keeps its shape when the whisk moves through it. Do not try to go to fast or over mix the whipped cream. If you do the whipped cream will turn into butter.
10. To make your crepe cake place your first crepe on the bottom of a serving plate or cake pedestal. Using a serving spoon place two large dollops of raspberry cream on the crepe. Using the back of the spoon spread the raspberry cream evenly over the crepe. Top that crepe with another crepe and repeat the process until there is one crepe left. Top the cake with the last crepe and you are done. Save any extra raspberry cream for later in the refrigerator.
11. Cover your cake with plastic wrap and refrigerate for about at least an hour before serving. The cake should last in your refrigerator for at least 1-2 days. Let the cake come to room temperature before serving.
To serve your crepe cake take some powdered sugar and sprinkle it over the cake and serve with a dollop of raspberry cream, or top the cake with the remaining raspberry cream and decorate it with blueberries, black berries, or raspberries.
ChefElla’s helpers can help by:
Measuring the ingredients
Mixing the crepe batter
Pouring the crepe batter
Making the raspberry puree
Adding ingredients to the mixer
Spreading the raspberry cream
Older helpers can help by:
Making the crepes
Making whipped cream
Building the crepe cake