Ingredients
- FOR THE CREPES
- 1 c. whole milk
- ½ c. heavy cream
- 1 c. all-purpose flour
- ¼ c. powdered sugar
- ¼ tsp. kosher salt
- 4 large eggs
- 3 tbsp. butter, melted
- rainbow food coloring
- FOR WHIPPED CREAM
- 2 c. heavy cream, chilled
- ¼ c. powdered sugar
- ½ tsp. pure vanilla extract
Instructions
- In a blender, combine milk, heavy cream, flour, powdered sugar, salt, eggs and butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge).
- Divide the crepe batter between 6 bowls (one for every color), and dye each bowl of batter a different color of the rainbow.
- Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is set, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet on a cooling rack to cool. Repeat with remaining batters, adding more butter or oil to the pan as necessary. Each color batter should yield about 5 crepes.
- Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar and vanilla and beat until soft peaks form.
- Assemble crepe cake: Lay 1 purple crepe on a cake plate. Using an offset spatula, cover with a thin layer of whipped cream, leaving a ¼” border. Cover with another purple crepe and repeat to make a purple stack. Repeat process with other rainbow colors.
