Well, here we are. 2 years into the blog! How is that even possible?! I asked you guys a few posts back what kind of recipe I should do to celebrate, and I had some fantastic suggestions. I wanted to post something I’ve never done before, so it was between this and cheesecake. I’m pretty happy with the crepe cake but I’m thinking a cheesecake better happen soon too!
Before I get into the crevices of the cake, I wanted to just stop momentarily and shout out a big THANK YOU to all of you. My readers, friends, family, and fellow bloggers. You guys make this blog of mine SO much more rewarding by providing me with never ending support and love! My life is so busy with my three littles, but somehow I manage to find time almost every day to work on the blog – it’s because I truly enjoy it. Thanks for following along. ♥
My plans for the upcoming year? I’m hoping to do some sort of food photography course, and maybe start updating a few of the older recipe photos I’m not as in love with. I’d love to tackle a video, but the idea of it is fairly daunting…and time consuming, which I’m short on. We shall see what 2019 brings!
And without further ado, let me introduce you to this sprinkled up crepe cake!
It couldn’t be easier to put together. The crepe recipe is your standard sweet crepe, and the filling is simple whipped cream, colored naturally with a touch of beet juice. Obviously, feel free to use food colouring of any colour, but if you’re interested in trying the beet juice (I promise, it’s flavourless), check out how I did it here.
If you have any magic tricks to making crepes in a pan, please let me know. It took me a few broken crepes to get the technique down, but what I found to work well was to remove the pan from the heat source with one hand, and use the other hand to quickly swirl the batter around, starting in the middle! Luckily, you can hide a few cracked or broken crepes in the middle of your crepe cake 😉
Oh, and the sprinkles. Add the sprinkles immediately after you finish swirling around the batter, before it hardens. I would advise against adding the sprinkles into the batter before actually cooking the crepes, or the sprinkles will bleed!
The best part about a crepe cake, other than how EASY it is, is how pretty it looks when you cut into it! All of those layers!! It makes the whole thing look much more complicated than it is. A fun dessert for entertaining!
I think the only thing missing from this celebration cake is a spot of ice cream on the side. I think my no-churn mint ice cream would be just the ticket, but I’m also considering a no-churn funfetti ice cream in the near future. What do you think?
So tell me, which recipes do you like seeing the most? Sweets, savory, snacks? I have SO many ideas for things and it just feels like there isn’t enough time to make them all happen.
I’ve also been experimenting a bit with some keto-friendly recipes as well as some fun cocktails. I can’t wait to share them!
Happy blogiversary to me, and here’s to another year of puttin’ some Love in My Oven!
Funfetti Crepe Cake
Yield 1 cake
This deliciously easy funfetti crepe cake is sprinkles of fun! Simple to put together and perfect for any celebration. The layers will wow your guests!
- 2 1/2 cups milk
- 3/4 cup warm water
- 3 cups all-purpose flour
- 3 eggs, room temperature
- 3 tbsp. granulated sugar
- 4 tbsp. butter, melted and cooled
- 1 tsp pure vanilla extract
- pinch of salt
- 1/4 cup sprinkles (any kind)
Whipped Cream Frosting
- 2 cups heavy whipping cream (36%)
- 1/3 cup powdered sugar
- 2-3 tsp reserved beet juice OR 1-2 drops food coloring*
- Place all of the crepe ingredients in a blender or food processor, in the order listed. Blend on high just until all ingredients are incorporated and there are no visible lumps. Cover and refrigerate the batter for at least 30 minutes (or up to one day in advance).
- When ready to make the crepes, remove the batter from the refrigerator. Heat a 9" or 10" skillet over medium heat, either spraying it with non-stick spray or adding a small dab of butter to melt. When the butter is melted, swirl it around to cover the pan. Working quickly, remove the pan from the heat with one hand, and in the other hand, using about 3 tbsp. or 1/4 cup of batter, empty the batter into the middle of the pan and swirl it around to thinly cover the entire surface. I promise, this'll get easier the more you do it! Place the pan back on the heat source, and quickly scatter about 1 tsp of sprinkles all over the crepe. Cook the crepe until the edges are just golden, about 1 minute. Either with a quick flip of the wrist, or with a thin spatula, flip the crepe over and cook the other side for an additional 30 seconds or so. Flip the crepe onto a wire rack to cool and begin the next one. Do not stack them until they're cooled!
- When all of the crepes are cooked and completely cooled (the recipe makes about 15-20), stack the crepes and wrap them in plastic wrap, storing them in the refrigerator while you prepare the frosting.
- Prepare the frosting: I highly suggest keeping a metal bowl and whisk attachment to your mixer in the fridge for a few hours before preparing the whipped cream. When ready to make the frosting, pour the heavy whipping cream into the metal bowl, and whip on high until it begins to thicken, about 2 minutes. Add in the powdered sugar, and food coloring (if using). Whip on high until stiff peaks begin to form. Store the frosting in the refrigerator before you begin assembling the cake.
- Assemble the cake: Place one crepe in the middle of a cake stand or large plate. Add about 2 tbsp. of the prepared frosting to the middle, and spread it around evenly*. Place another crepe on top, and repeat, until all of the crepes are added. Cover the top with the remaining frosting and decorate it! The more sprinkles the better! Keep the cake in the fridge until an hour or so before serving.
Leftovers should be kept in the refrigerator, in an airtight container, where they'll keep for 2-3 days. Crepes can also be made in advance and frozen, wrapped in plastic wrap for up to 2 months. Thaw the crepes in the fridge overnight before assembling the cake.
- See how I colour my frostings with reserved beet juice in this recipe.
- You may find you want to add a bit more frosting on the edges as you go, to ensure the crepe cake maintains its shape