Monday, November 15, 2010

Crepe Cake

By: Pixie Sevilla-Santos

Crepe Cake
This recipe may seem intimidating but it will make a lasting impression. It is rich in color, rich in flavor, and—here’s the best part—zero in guilt!

Yield 3 cakes  Prep Time 2 hours

For the crepe
6 eggs
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups fresh milk
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup fresh milk (optional)

For the filling
1 small can of peach halves, drained
1/4 kilo strawberries
3 kiwis, peeled and sliced into quarters
2 bananas, peeled and sliced into rounds
3 cups whipped cream

1  In a bowl, beat eggs well.

2  In another bowl, mix together flour, sugar, and salt. Add this into the beaten eggs while continuously whisking the mixture.

3  In another bowl, combine milk, melted butter, and vanilla. Add this into the beating mixture as well.

Combine the ingredients well then cover the bowl with plastic wrap. Refrigerate for 30 minutes.

5  Get a nonstick pan and grease lightly. Place 1/4 cup of the chilled batter and swirl it around in the pan until you form a thin skin. When the crepe’s color becomes dull, flip the crepe over and cook for 1 second then take it out from the pan and set aside. Repeat with the remaining batter to make more crepes.

To assemble cake, place a piece of crepe on a cake platter. Spread a little whipped cream then place bananas on top.

Place another layer of crepe then spread cream again and top with another kind of fruit. Repeat with the other fruits, finishing with a layer of crepes.

Chill until ready to be eaten.

Whipping tip Whipped cream is whipping cream that’s already been whipped. If you can’t find the whipped stuff, simply take regular all-purpose cream and whip until stiff.

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