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Raspberry Crape Cake

2h
5 mins
Low
4.5
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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.
Learn more about Marielle Henaine

Ingredients

8 portions
  • 2 cups milk
  • 1 cup flour
  • 1/4 cups butter, melted
  • 2 eggs
  • 1/2 cups sugar
  • 1 tablespoon vanilla essence
  • enough cooking spray oil
  • 3 cream cheeses, for the filling, 190 gc / u,
  • 1 cup raspberry jam, for the filling
  • 1 cup raspberry, for the filling
  • 1 tablespoon vanilla essence, for the filling
  • 2 tablespoons yellow lemon juice, for the filling
  • 2 tablespoons yellow lemon zest, for the filling
  • 3/4 cups whipping cream, hot, for frosting
  • 1 1/2 cups White chocolate, chopped, for frosting
  • enough raspberry, to decorate
  • enough yellow lemon peel, to decorate
  • enough 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Baruk Bautista
13/05/2020 10:57:13
Se ve rico el pastel
Mariana Vallejo
17/11/2019 13:32:31
Yo ya lo hice y me quedó delicioso, solo que apliqué mis propias variantes

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