This beautiful seven-color rainbow crepe cake is made of 35 layers of crepes and cream!

The fresh strawberries, blueberries, and matcha powder in this recipe not only bring the rainbow crepe cake dreamy colors, but also contribute pleasant natural fruit/tea flavors and aromas.

Some Tips for you before you start!🧐

1. Dye the crepe with natural ingredients or food coloring 

The undyed crepes have a bright yellow color. It’s totally fine to skip the coloring step and make a mille crepe cake in its original color.

To make a basic one-color Mille crepe cake, you can simply make the batter by mixing 5 large eggs, 60g sugar, 50g melted butter, 200g cake flour, and 630g milk (or coconut milk).

But what if you want your crepes to be colorful?

I always prefer natural ingredients over artificial ones. Therefore, I tried to color my crepes with strawberries, blueberries, and matcha powder – see ingredients list below for the exact amount. 

These colors didn’t turn out as bright as artificial colorings, but they all look naturally beautiful🤩.

Next time, I might try using carrots for orange, using beets for red, using cocoa powder for brown, and using red cabbage + baking soda for blue!

However, it’s absolutely safe and easy to dye the crepe batter with gel food coloring. I use it pretty often too when I want my food colorful and don’t have enough patience to blend natural ingredients. 

Keep it in mind that the colors of the crepes are going to look darker after they are fully cooked. So you should make the batter’s color lighter by only dipping a teeny tiny of gel food coloring with the top of a toothpick.

2. Prepare a damp towel by your fry pan

Every time you finish making a layer of crepe, remember to rest the hot fry pan on a damp towel to let it cool down before you start to make the next crepe.

This could be the top secret for making perfectly smooth crepes, which many other recipes don’t mention at all. 😝

If you skip the cooling step, the pan could be too hot that the batter would be fully cooked at the moment when it touches the pan.

In this situation, the batter won’t be able to cover the entire bottom surface of the pan before it turns solid, which will result in holes or uneven thickness (like in the picture below)↓

3. Can I frezze a mille crepe cake?🥶

Yes, you can freeze a crepe cake~

A frozen mille crepe cake can actually hold it’s shape better when you cut it into slices. 

And I personally prefer the taste of a frozen-then-defrosted crepe cake over a freshly made one.

If you want to enjoy the rainbow crepe cake faster, keep it in the freezer for 30 minutes to 1 hour, allow the cream layers to shape themselves a bit before you cut the cake. 

If you want to store the crepe cake, cover it all around with food wrap, it can be kept in the freezer for up to 1 month. You can defreeze it in the fridge for 12 hours before serving. 

4. How to perfectly cut a rainbow crepe cake?

Just like how we perfectly cut our chocolate mousse cake last time, the trick for cutting a cake into perfectly smooth slices is to use a hot and clean knife all the time.

According to Lady M® , “the knife should always be hot every time you slice into the cake“.

Specifically, after EVERY cut, we should dip the knife in steaming hot water to clean and reheat the knife. Quickly dry the knife with a clean paper towel, and cut with confidence – do not shake, pull, or lift the knife halfway of the cutting, it might tear these beautiful crepe layers.

How to make Rainbow Crepe Cake

EQUIPMENT

• Kitchen scale

• Nonstick fry pan (≤11.25″) This recipe is just enough for making 18 layers of crepes with a 11.25″ fry pan.

• Hand mixers

INGREDIENTS

• 5 large eggs
• 60 g sugar
• 50 g butter – microwave for 25 seconds, stir until melted (or vegetable oil)
• 200 g cake flour

Strawberry Milk- 105g (pink crepes):

• 70 g strawberries
• 80 g milk (or oat milk)

Blueberry Milk -105g (purple crepes)

• 20 g blueberries
• 130 g milk (or oat milk)

Matcha Milk -105g (green crepes)

• 1 g matcha powder
• 104 g milk (or oat milk)

Other 3 colors: yellow, orange, and blue crepes

• 105g x3 = 315g milk (or oat milk)
• hints orange and blue gel food coloring (The original crepes are yellow. So we don’t need to use yellow food coloring. You can substitute orange and blue with any other colors you like.)

Filling and decorating

• 900 g heavy whipping cream (about 1 qt)
• 2 tsp vanilla extract
• 90 g sugar

INSTRUCTIONS

1. Add 5 large eggs, 60g sugar, 50g melted butter, 200g cake flour to a large mixing bowl. Mix with a whisk until well combined. Strain the batter through a sieve to remove any lumps.

2. Weigh the batter with a scale. Divide the batter into 6 equal portions. Pour the batter into the 6 bowls. Set aside.

3. For the yellow (original) crepes: add 105g milk to one of the bowls.

4. For any crepes you want to dye with food colorings: add 105g milk to one of the bowls, collect a tiny amount of gel food coloring with a toothpick, and dissolve the food coloring in the milk. (Note: the colors of the crepes are going to look darker after they are cooked. So you should make the batter’s color lighter at this step.)

5. Dissolve 1g matcha powder to 104g milk, add the matcha milk to one of the bowls to make green crepes. (Feel free to use green food coloring.)

6. For the pink crepes: blend 70g strawberries and 80g milk into strawberry milk. Weigh and add 105g strawberry milk to one of the bowls. (Note: Although I blended 150g strawberry and milk, we will only need 105g strawberry milk. I made more, because there is going to be some loss as we pour the mixture out from the blender – a portion of the mixture will remain on the blender wall.)

7. For the purple crepes: blend 20g blueberries and 130g milk into blueberry milk. Weigh and add 105g blueberry milk to one of the bowls.

8. Whisk the batter and milk in each bowl until the color looks evenly and the batter looks smooth.

9. Heat a nonstick fry pan (≤11.25″) over medium heat for 1 minute. Put a damp kitchen towel on the countertop by the fry pan.

10. Pour a small amount of the batter into the fry pan and quickly swirl the pan around by tilting the pan in all directions, until the entire bottom surface of the pan has been evenly covered. (If you are using a 11.25″ fry pan, you will use about ¼ cup of the batter to make a crepe. And you will be able to make 3 crepes in each color, and a total of 18 crepes by following my ingredients list.)

11. Cook each crepe over medium heat for about 2 minutes, until the center part of the crepe starts to form bubbles and the edge starts to look dry.

12. Gently loosen the edge around with a spatula.

13. Use one hand to lift the fry pan, with the crepe side facing down. Use the other hand to gently peel off the crepe from the pan, let the crepe fall on a plate.

14. Put the fry pan on the damp towel to let cool slightly.

15. Flatten the crepe on the plate while it’s still warm.

16. Put the fry pan back on the stove (note that we leave the stove on all the time). Repeat until all the crepe batter has been used.

17. Wrap the stack of crepes with food wrap, keep them in the fridge until completely cool.

18. Add 90g sugar, 900g heavy whipping cream, and 2 tsps of vanilla extract to a large bowl. Whip until medium peaks form.

19. Place a crepe on the serving plate, spread about ¼ cup to ⅓ cup of whipped cream over the crepe, stack a crepe in a different color on the cream. Repeat until you use all the crepes and get 18 layers of crepes and 17 layers of cream.

20. Cover the crepe cake with food wrap, keep it in the freezer for 30 minutes, or keep it in the fridge overnight before cutting.

21. Optionally decorate the rainbow crepe cake by piping some flowers with the leftover whipped cream.

22. Cut the rainbow crepe cake into 12 slices. Optionally serve with fresh berries.