Serving: 10 servings

Time: 40 minutes

Ingredients:

Crepe Batter

• 6 tablespoons butter or margarine (melted)
• 2 cups warmed milk or milk alternative
• 1 cup of room temperature water
• 6 large eggs
• 2 1/4 cups of all-purpose flour
• 1/4 cup sugar
• 1 pinch salt
• red, orange, yellow, green, blue and purple food colouring

Whipped Cream

• 1 cup of cold heavy cream or heavy whipping cream
• 2 tbsp confectioners’ sugar
• 1/2 tsp vanilla extract

How to Make the Rainbow Crepe Cake:

1. In a medium size bowl, whisk flour and sugar together.
2. In the same bowl, mix in all 6 eggs and then slowly whisk in the melted butter and warmed milk.
3. Once evenly mixed, divide the batter into 6 small bowls.
4. Slowly add drops of food colouring while mixing the batter until desired colour is reached. Recommend starting with 1 or 2 drops and slowly continue adding from there.
5. Heat a nonstick skillet on medium heat until well dispersed.
6. Pour about 1/4 cup of one of the crepe batters onto the pan and evenly spread it throughout until the entire surface is coated.
7. Cook the crepe until it is gently bubbled and flip onto the other side. This will take about 2-3 minutes to cook each crepe.
8. Repeat this step with all additional coloured batters.
9. Stack your crepes on top of each other. Your bottom layer should be purple and continue with blue, green, yellow, orange and then red on top.
10. While stacking, a thin layer of freshly whipped cream should be placed in between the crepes.
11. To make the whipped cream, whisk together the cold heavy cream, confectioner’s sugar, and vanilla extract until stiff peaks form.
12. Once completely stacked, if you have additional whipped cream, you can place a nice layer of the whipped cream on the outside of the crepe cake.
13. Finally, slice, serve, and enjoy!