Rainbow Crepe Cake
A no-bake crepe cake of six rainbow-colored crepes stacked with whipped cream between each layer and coated white on the outside. From Tasty (Behind Tasty). Servings: 10–12.
Ingredients
| 6 tbsp | 90 ml | butter, melted |
| 3 cups | 720 ml | milk |
| 6 | eggs | |
| 2¼ cups | 540 ml | flour |
| 7 tbsp | 105 ml | sugar |
| — | red food coloring | |
| — | orange food coloring | |
| — | yellow food coloring | |
| — | green food coloring | |
| — | blue food coloring | |
| — | purple food coloring | |
| 6 cups | 1.4 l | whipped cream |
Instructions
- In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
- Divide the batter into 6 bowls with 1 cup of batter in each. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
- On a nonstick skillet over medium heat, pour ⅓ cup of red crepe batter, and tip the pan to cover the entire bottom surface.
- Cook until the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
- Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
- Cover the crepe cake in whipped cream, so that it's fully white on the outside.
- Slice, and enjoy!