All-Natural Rainbow Mille Crepe Cake

Ingredients

Mille Crepe

• 1 C + 3 tablespoon whole milk
• 3 eggs
• 3 tablespoon vegetable oil
• ¾ C all-purpose flour
• ¼ C granulated sugar
• pinch sea salt
• ½ teaspoon vanilla extract

For the colours:

• Red: 1 teaspoon red yeast rice powder + 2 teaspoon Suncore Pink Pitaya Supercolor Powder
• Orange: ½ teaspoon red yeast rice powder + 1 teaspoon Suncore Yellow Goldenberry Supercolor Powder
• Yellow: 2 teaspoon Suncore Yellow Goldenberry Supercolor Powder
• Green: 1 teaspoon Suncore Emerald Pandan Leaf Supercolor Powder
• Blue: ¼ teaspoon Suncore Blue Butterfly Pea Supercolor Powder
• Purple: ⅛ teaspoon Suncore Blue Butterfly Pea Supercolor Powder + 1 teaspoon Suncore Fuchsia Hibiscus Supercolor Powder
• oil for greasing the frying pan

Whipped Cream Filling:

• 1 C (250ml) heavy whipping cream
• 2 tablespoon powdered sugar
• ½ teaspoon vanilla extract

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Instructions

Make the crepes:

• Combine all the ingredients together in a blender. Blend until smooth.
• Cover and let sit for 1-2 hours in the refrigerator.
• When ready to make the crepes, remove batter from fridge.
• Use a wooden spoon and stir the mixture.
• Divide the batter into 6 equal portions (about 100g each) in 6 individual bowls.
• Mix the corresponding Supercolor powders to colour each bowl individually from red to purple. Strain each coloured batter through a sieve before pouring into the frying pan.
• Heat up a small 5″ frying pan and grease with a little oil.
• Pour about 2 tablespoon of batter into 5″ frying pan.
• Let it cook over low heat, about 1-2 minutes, flip, and continue cooking for another minute.
• Remove to a wire rack to cool.
• Repeat with the remaining batter.
• Ensure crepes are completely cool before stacking upon each other.
• Note: Each coloured batter should produce about 4 x 5″ crepes.

Make whipped cream:

• In a chilled bowl, add the heavy cream, sugar, vanilla and whisk until stiff peaks.

To assemble:

• Starting with the purple crepes, lay one crepe on a plate and place 1 tablespoon of whipped cream on top.
• Smooth the surface with a spatula and lay another crepe on top.
• Repeat with the remainder of the crepes, moving through the colours.
• Place into the fridge to set for at least 4-6 hours before serving.
• Serve chilled.

Notes

Crepes can be made ahead of time and stored in refrigerator for up to 3 days, or frozen for up to 3 months. Place a piece of parchment paper in between the layers if freezing.