
Valentine's Day Inspired Crepe Cake
Ingredients
For the Crepe Cake
- 1 box Tazah Crepe Mix 2 sachets
- 4 Eggs
- 2 cups Milk
- 1 tsp Vanilla optional
- 2 tbsp Sugar
- 50 Drops Red Food Coloring
For the Filling
- Hazelnut Chocolate Spread or Cream Cheese Frosting
- Berries of Choice
For the Whipped Cream
- 1 cup Cold Heavy Whipping Cream
- 2 tbsp Sugar, Honey, Maple Syrup
- ½ tsp Vanilla Substitute with other flavoring
For Cream Cheese Frosting
- 2 oz Cream Cheese Softened
- ½ Stick of Butter Softened
- 1½ tsp Powdered Sugar
- 1 tsp Vanilla Extract
- ½ pt Raspberries
Instructions
- Beat Tazah crêpe mix with the eggs, milk, vanilla and food coloring
- Mix must be smooth and well combined.
- Heat pan over medium heat, and oil it.
- Cook until golden and bubbly
- Turn on other side, cook for another min.
- Continue the previous steps until the batter is done.
- With a heart shaped cookie cutter, cut each crêpe into 4 hearts.
- Then, start layering. Alternate between crêpe hearts, chocolate spread and fruits.
- Decorate with whipped cream*
- Garnish and serve to your loved ones.
For the Whipped Cream
- Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
- Do not over beat.
For Cream Cheese Frosting
- Cream the butter and cream cheese together until smooth and fluffy (just like creaming butter and sugar for any other batter).
- Stir in vanilla.
- Start adding in sugar at least 2 cups and more depending on the thickness and sweetness desired
- Add in the raspberries and turn on the mixer
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