Happy Pancake Day! 🥞 Whether you're celebrating the more popular Pancake Day or the Christian tradition of Shrove Tuesday, this Ombré Crêpe Cake is definitely one for a red letter day. This dairy-free crêpe cake makes me so happy. I mean, look at all those shades of pink! From blush pink to shocking pink to red. What's not to love? 💗
A crêpe cake may look daunting, but it is as easy as regular crêpes. The only difference is that instead of filling them separately, these crêpes have been stacked. There is quite a variety of fillings that you can use as well. Try it with a thick custard, a chocolate and hazelnut spread, or whipped cream and jam. Bon Appétit! 😀
Ombré Crêpe Cake
PREP TIME: 10 min
TOTAL TIME: 60 min
SERVINGS: 4-6
INGREDIENTS
- 300g plain flour
- 2 large eggs
- 550ml rice milk, or any other milk of your choice
- pinch of salt
- 1 tsp vanilla extract
- zest from ½ lemon (optional)
- coconut oil for frying
- red food colouring
- filling of your choice: whipped cream, thick custard, buttercream, jam, etc. I used Dr Oetker vanilla flavoured cream filling powder + rice milk + 2 tbsp icing sugar.
DIRECTIONS
1. Put the plain flour and a pinch of salt into a large mixing bowl.
2. Crack the 2 eggs into the middle, and add the vanilla extract and lemon zest. Pour in about 200ml of milk and start mixing vigorously with a whisk. Whisk until you obtain a smooth, thick paste, breaking all the lumps. Gradually add the rest of the milk and continue whisking until your batter has a runny but slightly thick consistency.
3. Heat the pan over low heat. Wipe the pan with oiled kitchen paper.
4. Ladle some pancake batter into the pan and smooth it into an approx. 12-13cm circle with the back of the ladle or a T-shaped wooden pancake batter spreader stick (if you have one).
5. Leave to cook for about 1 minute. Then lift the crêpe and flip it over with the help of a palette knife. Let it cook for another minute, then transfer it to a plate.
6. Bake a couple of white crêpes, then whisk two drops of red food colouring into the batter. Bake another two pancakes, then add more food colouring. Repeat until all the pancake batter is used up.
7. Let the crêpes cool slightly before filling them with the filling of your choice.
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