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All-Natural Rainbow Mille Crepe Cake2 | Sift & Simmer
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All-Natural Rainbow Mille Crepe Cake

A whimsical rainbow mille crepe cake made with all-natural colouring.
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 20 minutes
Servings 8
Calories 145kcal
Author Michelle | Sift & Simmer

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.

Nutrition

Calories: 145kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 24mg | Potassium: 36mg | Fiber: 1g | Sugar: 8g | Vitamin A: 89IU | Calcium: 11mg | Iron: 1mg