All-Natural Rainbow Mille Crepe Cake

A whimsical rainbow mille crepe cake made with all-natural colouring.

Course Dessert

Cuisine French

Prep Time 20

Cook Time 1

Chilling Time 6

Total Time 7 20

Servings

Calories 145kcal

Author Michelle

Ingredients

Mille Crepe

1 C + 3 tablespoon whole milk
3 eggs
3 tablespoon vegetable oil
¾ C all-purpose flour
¼ C granulated sugar
pinch sea salt
½ teaspoon vanilla extract

For the colours:

Red: 1 teaspoon red yeast rice powder + 2 teaspoon Suncore Pink Pitaya Supercolor Powder
Orange: ½ teaspoon red yeast rice powder + 1 teaspoon Suncore Yellow Goldenberry Supercolor Powder
Yellow: 2 teaspoon Suncore Yellow Goldenberry Supercolor Powder
Green: 1 teaspoon Suncore Emerald Pandan Leaf Supercolor Powder
Blue: ¼ teaspoon Suncore Blue Butterfly Pea Supercolor Powder
Purple: ⅛ teaspoon Suncore Blue Butterfly Pea Supercolor Powder + 1 teaspoon Suncore Fuchsia Hibiscus Supercolor Powder
oil for greasing the frying pan

Whipped Cream Filling:

1 C (250ml) heavy whipping cream
2 tablespoon powdered sugar
½ teaspoon vanilla extract

Instructions

Make the crepes:

Combine all the ingredients together in a blender. Blend until smooth.
Cover and let sit for 1-2 hours in the refrigerator.
When ready to make the crepes, remove batter from fridge.
Use a wooden spoon and stir the mixture.
Divide the batter into 6 equal portions (about 100g each) in 6 individual bowls.
Mix the corresponding Supercolor powders to colour each bowl individually from red to purple. Strain each coloured batter through a sieve before pouring into the frying pan.
Heat up a small 5″ frying pan and grease with a little oil.
Pour about 2 tablespoon of batter into 5″ frying pan.
Let it cook over low heat, about 1-2 minutes, flip, and continue cooking for another minute.
Remove to a wire rack to cool.
Repeat with the remaining batter.
Ensure crepes are completely cool before stacking upon each other.
Note: Each coloured batter should produce about 4 x 5" crepes.

Make whipped cream:

In a chilled bowl, add the heavy cream, sugar, vanilla and whisk until stiff peaks.

To assemble:

Starting with the purple crepes, lay one crepe on a plate and place 1 tablespoon of whipped cream on top.
Smooth the surface with a spatula and lay another crepe on top.
Repeat with the remainder of the crepes, moving through the colours.
Place into the fridge to set for at least 4-6 hours before serving.
Serve chilled.

Notes

Crepes can be made ahead of time and stored in refrigerator for up to 3 days, or frozen for up to 3 months. Place a piece of parchment paper in between the layers if freezing.

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