Dayna Hoskin really knows how to bake up a storm.
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LAVENDER CREPE MILLEFLUILLE CAKE


When you call your husband while you're down the street and he answers with..
"I'm making crepe cake!" 

😲

HUBBIES TIPS FOR MASTERING THIS BAKE#1 Have a timer on hand for the 'baking' part of this recipe, as these crepes are so thin, you don't want to mess up the cooking time.

#2 Food grade lavender extract was a little hard to find, even in a large town like Ballarat. So if you don't find any at your local supermarket or baking supplies store, you can make your own at home, you'll just need lavender, vodka, and a quick google search

#3  If you want a perfectly uniform crepe cake, you can use a cake ring. Firstly, you can use this cake ring to cut the crepes into perfectly uniform and neatly edged circles, and secondly, you can use it as a guide, by stacking your crepe cake inside it and then carefully lifting it off at the end to achieve perfect edges and layers. Otherwise, if you're more of a rustic cook like me and hubby, just remember to stand back and take a look at your crepe cake once in a while to ensure it's not leaning to one side.



crepe, pancakes, lavender, cream, whipped cream, mille fleur, baked goods, baking, cake, dessert, slice , sweet, most popular, recipe, hoskinshens,
Cake
French
Yield: 6Pin it

LAVENDER CREPE MILLEFLEUR CAKE

prep time: 40 minscook time: 30 minstotal time: 70 mins
When you call your husband while you're down the street and he answers with.. "I'm making crepe cake!"

ingredients:

Crepes
240ml full cream milk
1 cup plain flour
3tsp caster sugar
2 eggs
6 drops food grade lavender essence
14 drops red food colouring
5 drops blue food colouring

Cream 
500ml thickened cream
1tsp caster sugar
dash of vanilla essence

instructions:

Add Crepe ingredients (milk, flour, sugar and eggs) in a food processor and blitz until smooth.

Pour combined mixture through a sieve into a jug and store in the fridge for 30 minutes.

Using a pastry brush, coat a small frying pan with a thin layer of melted butter and set over a medium heat.

Spoon 2tbsp of Crepe batter into the frying pan and tilt/turn pan to ensure the batter spreads evenly across the surface.

Cook Crepe for roughly 1 minute, flip and cook for roughly 30 seconds on the second side. Remove from pan and set aside to cool.

Repeat from step 3 until all your batter has been used.

In a large mixing bowl, whip cream until it forms soft peaks.
Add caster sugar and vanilla essence, and continue to whip until cream can hold stiff peaks.

Place one Crepe on platter/plate or inside a tin if you wish to use a tin to construct a more compact/neatly edged cake. Apply a thin layer of cream to the top of the Crepe, place another Crepe ontop, and repeat. Continue to alternate between crepe and cream layer until you've run out of crepes, ensuring you leave the last crepe exposed (no cream layer on top)

Place cake in the refrigerator to set for 30 minutes, then serve. 

NOTES:

EQUIPMENT 
food processor 
sieve 
large jug 
pastry brush 
small frying pan 
large mixing bowl 
electric beaters 
silicone spatula

VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
calories
445
fat (grams)
32.4
carbs (grams)
26.7
protein (grams)
7.4
Created using The Recipes Generator

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