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Marielle

Marielle Henaine

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Raspberry Crape Cake

2 h
5 min
Easy
93
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Raspberry Crape Cake is an easy and fresh dessert that will become your family's favorite and best of all, you can prepare it very quickly. For this recipe of Raspberry Crepe Cake you will not need an oven and you will only use a blender and a pan easy, right? When you are preparing this crepe cake, make sure that the you use a Teflon pan and is very hot, so the mixture will not stick and the crepes will be perfect.
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Ingredients

8 servings
  • 2 cups of milk
  • 1 Cup of flour
  • 1/4 of Cup of Butter melted
  • 2 pieces of egg
  • 1/2 Cup of sugar
  • 1 tablespoon of vanilla essence
  • enough of cooking spray oil
  • 3 pieces of cream cheese for the filling, 190 gc / u,
  • 1 Cup of raspberry jam for the filling
  • 1 Cup of raspberry for the filling
  • 1 tablespoon of vanilla essence for the filling
  • 2 spoonfuls of yellow lemon juice for the filling
  • 2 spoonfuls of yellow lemon zest for the filling
  • 3/4 of Cup of whipping cream hot, for frosting
  • 1 1/2 cups of white chocolates chopped, for frosting
  • enough of raspberry to decorate
  • enough of yellow lemon peel to decorate
  • enough of White chocolate sprinkles to decorate

    Preparation

    For the crepes, liquefy the milk with the flour, the butter, the eggs, the sugar and the vanilla.
    In a hot pan with a little spray oil, pour a little of the previous mixture. Stretch to form a crepe and cook 3 minutes or until done. Repeat until you finish the mixture and have several crepes ready.
    For the filling, cream the cream cheese with the jam, the raspberries, the vanilla, the lemon juice and the zest.
    In a base or extended dish, place a crepe and cover with a bit of filling. Place another crepe on top and repeat until you get several layers. Refrigerate 20 minutes.
    For the frosting, mix the hot whipping cream with the white chocolate until incorporated. If necessary, heat in the microwave to completely melt the chocolate. Cover with adhesive plastic and refrigerate 40 minutes or until solidified.
    Beat the white chocolate mixture until it doubles its volume. Cover the cake with this mixture and smooth with a spatula. Decorate with raspberries, yellow lemon peel and white chocolate. Refrigerate until serving.

    PRESENTATION

    Decorate with raspberries, yellow lemon and white chocolate.

    TIPS

    We suggest a Teflon pan to make your crepes and make sure is very hot before adding the crepe mix, so they will be perfect.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    641
    kcal
    32%
    Carbohydrates
    91.1
    g
    30%
    Proteins
    7.8
    g
    16%
    Lipids
    30.7
    g
    47%
    Fiber
    5.8
    g
    12%
    Sugar
    64.3
    g
    71%
    Cholesterol
    57.5
    mg
    19%
    Esha
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