Tuxedo Crepe Cake


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Recipe Makes: about 35 layers*

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

INGREDIENTS FOR CREPES:

1 cup water

2 cups milk

8 eggs

8 tbsp oil

2 cups flour

4 tbsp sugar

2 tsp vanilla extract

**2 tsp cocoa powder

INGREDIENTS FOR FROSTING:

16 oz (2 packs) cream cheese; room temperature

½ cup powdered sugar

DIRECTIONS:

  1. Combine all ingredients except cocoa powder in a blender. Blend everything until well combined. Make the vanilla crepes first, once you have 3 cups left, then add in the cocoa powder and blend until combined. And once again follow step 3 to make your crepes. Let the crepes cool before you start assembling the cake.
  2. Heat up a 10” pan on medium heat. Add a drop of oil and use a basting brush to brush the oil around and fully cover the pan.
  3. Once pan is heated add ¼ of a cup of the crepe batter. Swirl skillet until batter is fully coated on the pan. Once it starts to brown up on the edges, carefully use a butter knife to scrape the crepe. Using your hands, carefully grab the crepe and flip it. Once the other side is golden brown remove it from the skillet.
  4. Keep making crepes until you have 3 cups left, then add in the cocoa powder and blend until combined. And once again follow step 3 to make your crepes. Let the crepes cool before you start assembling the cake.
  5. To make the frosting: beat the cream cheese until it’s fluffy. Add in powdered sugar and beat until well combined and sugar is fully dissolved.
  6. To assemble the cake: lay down a crepe and then add about 1 tbsp of frosting or however much you need to fully cover the crepe. Keep stacking and adding frosting until you run out of one of them.
  7. Refrigerate cake over night, decorate with any toppings desired (powdered sugar, fruit, etc.), and enjoy!

*I used 22 crepes for my cake.

**Add the cocoa powder at step 4, so half the crepes could be vanilla and the other half chocolate.

OTHER YUMMY VARIATIONS TO TRY:

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STEP BY STEP INSTRUCTIONS:

Measure out all ingredients.

Combine all ingredients except cocoa powder in a blender. Blend everything until well combined. Make the vanilla crepes first, once you have 3 cups left, then add in the cocoa powder and blend until combined. And once again follow step 3 to make your crepes. Let the crepes cool before you start assembling the cake.

Heat up a 10” pan on medium heat. Add a drop of oil and use a basting brush to brush the oil around and fully cover the pan. Once pan is heated add ¼ of a cup of the crepe batter. Swirl skillet until batter is fully coated on the pan. Once it starts to brown up on the edges, carefully use a butter knife to scrape the crepe. Using your hands, carefully grab the crepe and flip it. Once the other side is golden brown remove it from the skillet.

To make the frosting: beat the cream cheese until it’s fluffy. Add in powdered sugar and beat until well combined and sugar is fully dissolved.

To assemble the cake: lay down a crepe and then add about 1 tbsp of frosting or however much you need to fully cover the crepe. Keep stacking and adding frosting until you run out of one of them.

Refrigerate cake over night, decorate with any toppings desired (powdered sugar, fruit, etc.), and enjoy!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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