My daughter asked for a crepe cake a couple birthdays ago… but she kind of wanted cake too. So the compromise was crepes made from cake!
To say this was a hit is the understatement of the year. Especially since it was decorated in lots of colorful candies! These are way easier than you think and they are so fun for kids to make. They don’t have to look perfect and piping skills aren’t needed. Just spread the tops of crepes with frosting or whipped cream and layer them up. No need to frost the sides!
You can make them with any flavor cake mix you want and add all kinds of fun twists with whatever you want to sprinkle in between the layers for texture.
CAKE MIX CREPES
makes approximately 22 (7″ across) crepes
For crepes:
Cake mix of choice (made according to package directions)
3 extra eggs
1 1/2 cups milk
melted butter
For Stabilized whipped cream:
2 cups heavy whipping cream
1 1/2 cups powdered sugar
2 teaspoons instant clearjel
2 tablespoons vanilla extract
Place cake mix and ingredients on package in a large bowl. Add the 3 extra eggs and the milk and mix several minutes until smooth.
Heat a nonstick pan (or crepe pan) over medium heat and brush with melted butter.
Add about 1/3 cup batter (depending on size of pan and crepes desired) and spread in a circular motion so it isn’t too thick.
I find using the back of the ladle works best for me, I just skim the top of the batter without touching the pan, kind of like spreading sauce on a pizza.
When you see bubbles on top and edges are setting flip crepe over.
Cook until second side is lightly golden. Place crepes on a tea towel lined tray while you finish the batter.
While crepes cool make filling or frosting. If making whipped cream place all ingredients in a large bowl and whisk until cream is fluffy and holds its shape. (I use a hand mixer or stand mixer).
Layer crepes with filling of choice (and sprinkles or extra toppings if desired!)
And have fun decorating!
It totally needed candy, I know. And edible gold stars. I know.
And candles if it’s your birthday!
When you cut into it.. look at all those layers and sprinkles!
Ingredients
For crepes:
- Cake mix of choice (made according to package directions)
- 3 extra eggs
- 1 1/2 cups milk
- melted butter
For Stabilized whipped cream:
- 2 cups heavy whipping cream
- 1 1/2 cups powdered sugar
- 2 teaspoons instant clearjel
- 2 tablespoons vanilla extract
Instructions
- Place cake mix and ingredients on package in a large bowl. Add the 3 extra eggs and the milk and mix several minutes until smooth.
- Heat a nonstick pan (or crepe pan) over medium heat and brush with melted butter.
- Add about 1/3 cup batter (depending on size of pan and crepes desired) and spread in a circular motion so it isn't too thick.
- I find using the back of the ladle works best for me, I just skim the top of the batter without touching the pan, kind of like spreading sauce on a pizza.
- When you see bubbles on top and edges are setting flip crepe over.
- Cook until second side is lightly golden. Place crepes on a tea towel lined tray while you finish the batter.
- While crepes cool make filling or frosting. If making whipped cream place all ingredients in a large bowl and whisk until cream is fluffy and holds its shape. (I use a hand mixer or stand mixer).
- Layer crepes with filling of choice (and sprinkles or extra toppings if desired!)
