Rainbow Crepe Cake


Prep time: 15 minutes

Rest time: 15 minutes

Cook time: 40 minutes

Makes 1 cake


-1 cup whole milk

-1/2 cup heavy cream

-1 cup all-purpose flour

-1/4 cup powdered sugar

-1/4 tsp kosher salt

-4 large eggs

-3 tbsp butter, melted

-rainbow food coloring

-powdered sugar, to top

For whipped cream:

-2 cups heavy cream

-1/4 cup powdered sugar

-1/2 tsp pure vanilla extract

**G/F: Use 1/2 cup oat flour and 1/2 cup brown rice flour or any cup of G/F flours.


  1. In a blender, combine milk, heavy cream, flour, powdered sugar, salt, eggs, and butter. Blend until mixture is smooth and foamy. If possible, let the batter sit for 15 minutes at room temperature.

  2. Divide the crepe batter into bowls (one for every color) and dye the batter a different color of the rainbow.

  3. Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about 1/4 to 1/3 cup batter to completely cover the bottom of the skillet. Cook until the bottom of the crepe is set, 2-3 minutes. Using a rubber spatula or chopsticks, to loosen the edge the crepe then quickly flip it. Cook for 1 minutes more, and then slide crepe out of the skillet onto a cooling rack to cool. Repeat with the remaining batters, adding more butter or oil to the pan, as necessary. Do this until all better is gone.

Making the whipped cream:

  1. In a large bowl using a hand mixer or stand mixer with the whisk attachment, combine heavy cream, powdered sugar and vanilla and beat until soft peaks form.

Assemble the cake:

  1. Lay the crepes in order of the rainbow's colors on a cake plate, starting with purple. Using a spatula, cover with a thin layer of the whipped cream. Top with another purple crepe and repeat the process to make a stack. Repeat with the other colors. Once finished, powder the top layer with powdered sugar (don't heavily coat it) and enjoy!

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