Rainbow Crepe Cake (colored with strawberry, blueberry, matcha powder)
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 mille crepe cake the dreamy colors, but also contribute pleasant natural fruit/tea flavors and aromas.
Equipment
- Kitchen scale
- Nonstick fry pan (≤11.25″) This recipe is just enough for making 18 layers crepe 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
- 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
- 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.
- Weigh the batter with a scale. Divide the batter into 6 equal portions. Pour the batter into the 6 bowls. Set aside.
- For the yellow (original) crepes: add 105g milk to one of the bowls.
- 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.)
- 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.)
- 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.)
- For the purple crepes: blend 20g blueberries and 130g milk into blueberry milk. Weigh and add 105g blueberry milk to one of the bowls.
- Whisk the batter and milk in each bowl until the color looks evenly and the batter looks smooth.
- 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.
- 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.)
- 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.
- Gently loosen the edge around with a spatula.
- 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.
- Put the fry pan on the damp towel to let cool slightly.
- Flatten the crepe on the plate while it's still warm.
- 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.
- Wrap the stack of crepes with food wrap, keep them in the fridge until completely cool.
- Add 90g sugar, 900g heavy whipping cream, and 2 tsps of vanilla extract to a large bowl. Whip until medium peaks form.
- 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.
- Cover the crepe cake with food wrap, keep it in the freezer for 30 minutes, or keep it in the fridge overnight before cutting.
- Optionally decorate the rainbow crepe cake by piping some flowers with the leftover whipped cream.
- Cut the rainbow crepe cake into 12 slices. Optionally serve with fresh berries.