Rainbow Crepe Cake (colored with strawberry, blueberry, matcha powder)

This beautiful seven-color rainbow crepe cake is made of 35 layers of crepes and cream! The fresh strawberries, blueberries, and matcha powder in this recipe not only bring the mille crepe cake the dreamy colors, but also contribute pleasant natural fruit/tea flavors and aromas.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 5 large eggs, 60g sugar, 50g melted butter, 200g cake flour to a large mixing bowl. Mix with a whisk until well combined. Strain the batter through a sieve to remove any lumps.

Step 2

Weigh the batter with a scale. Divide the batter into 6 equal portions. Pour the batter into the 6 bowls. Set aside.

Step 3

For the yellow (original) crepes: add 105g milk to one of the bowls.

Step 4

For any crepes you want to dye with food colorings: add 105g milk to one of the bowls, collect a tiny amount of gel food coloring with a toothpick, and dissolve the food coloring in the milk. (Note: the colors of the crepes are going to look darker after they are cooked. So you should make the batter's color lighter at this step.)

Step 5

Dissolve 1g matcha powder to 104g milk, add the matcha milk to one of the bowls to make green crepes. (Feel free to use green food coloring.)

Step 6

For the pink crepes: blend 70g strawberries and 80g milk into strawberry milk. Weigh and add 105g strawberry milk to one of the bowls. (Note: Although I blended 150g strawberry and milk, we will only need 105g strawberry milk. I made more, because there is going to be some loss as we pour the mixture out from the blender - a portion of the mixture will remain on the blender wall.)

Step 7

For the purple crepes: blend 20g blueberries and 130g milk into blueberry milk. Weigh and add 105g blueberry milk to one of the bowls.

Step 8

Whisk the batter and milk in each bowl until the color looks evenly and the batter looks smooth.

Step 9

Heat a nonstick fry pan (≤11.25″) over medium heat for 1 minute. Put a damp kitchen towel on the countertop by the fry pan.

Step 10

Pour a small amount of the batter into the fry pan and quickly swirl the pan around by tilting the pan in all directions, until the entire bottom surface of the pan has been evenly covered. (If you are using a 11.25″ fry pan, you will use about ¼ cup of the batter to make a crepe. And you will be able to make 3 crepes in each color, and a total of 18 crepes by following my ingredients list.)

Step 11

Cook each crepe over medium heat for about 2 minutes, until the center part of the crepe starts to form bubbles and the edge starts to look dry.

Step 12

Gently loosen the edge around with a spatula.

Step 13

Use one hand to lift the fry pan, with the crepe side facing down. Use the other hand to gently peel off the crepe from the pan, let the crepe fall on a plate.

Step 14

Put the fry pan on the damp towel to let cool slightly.

Step 15

Flatten the crepe on the plate while it's still warm.

Step 16

Put the fry pan back on the stove (note that we leave the stove on all the time). Repeat until all the crepe batter has been used.

Step 17

Wrap the stack of crepes with food wrap, keep them in the fridge until completely cool.

Step 18

Add 90g sugar, 900g heavy whipping cream, and 2 tsps of vanilla extract to a large bowl. Whip until medium peaks form.

Step 19

Place a crepe on the serving plate, spread about ¼ cup to ⅓ cup of whipped cream over the crepe, stack a crepe in a different color on the cream. Repeat until you use all the crepes and get 18 layers of crepes and 17 layers of cream.

Step 20

Cover the crepe cake with food wrap, keep it in the freezer for 30 minutes, or keep it in the fridge overnight before cutting.

Step 21

Optionally decorate the rainbow crepe cake by piping some flowers with the leftover whipped cream.

Step 22

Cut the rainbow crepe cake into 12 slices. Optionally serve with fresh berries.

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