If you love crepes then vegan crepes are a no brainer!
There’s just something about Easter that paves the way to powder blue food!
Especially this vegan crepe cake in stunning powder blue natural food color!
Making a crepe cake is not difficult you just have to have some patience because you can only fry up one crepe at a time.
By layering them on a parchment lined sheet pan you can get this part of the project done a day ahead of time
I am using vanilla buttercream for the filling because the crepes are not sweet at all
But of course Vegan Whipped Cream would be amazing here as well and I have a few recipes you can choose here!
Today I added blue butterfly pea flower for a natural and stunning super color burst *not sponsored
However if you don’t have the Blue Butterfly Pea Flower Powder just use another food color of your choice.
The delicate white chocolate butterfly is an optional garnish but I just really loved the look!
King David Vegan White Chocolate is my choice for all my white chocolate baking & decor!
The Buttercream flowers are also optional but really bring together the entire theme of this spring butterfly pea flower cake!
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You will need a crepe pan or at least a small non tick frying pan to get the job done.
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THE CREPE CAKE!
Vegan Crepe Cake
This is the recipe I used to make the 6" crepe cake as shown.
Ingredients
For the Crepe Batter:
- All Purpose Flour 1½ cups 185g
- Butterfly Pea Flower Powder 3 teaspoons
- Cornstarch 1 Tablespoon 8g
- Sugar 3 Tablespoons 45g
- Baking Powder 1 teaspoon
- Salt ¼ teaspoon
- Vegan Butter melted 3 Tablespoons 45g
- Plant milk * I used soy milk 2 cups 475ml
- Vanilla Extract 1 teaspoon 5ml
for the icing
Instructions
- If you are making the crepe as a cake like I did, you may want to prepare your vegan whipping cream recipe OR vegan buttercream recipe a day ahead of time.
- Be sure to read those instructions *especially for the vegan whipped cream before beginning.
For the Crepe Batter:
- Combine all the ingredients for the crepe batter into a high speed blender or food processor and blend smooth
- Let it run for 30 seconds and be sure to scrape the sides of hte blender carafe for an even mix
- Pour the batter into a container and refrigerate for at least 1 hour or overnight
- Stir it vigorously before frying the crepes.
- With a crepe pan or non stick 6" diameter frying pan get it hot over a medium to high heat.
- Lightly spray it with cooking spray and then pour a scant ¼ cup of crepe batter into the hot pan then tilt it all around to get the batter to spread evenly.
- Cook for approximately 1-2 minutes and then loosen the edges with a small spatula and flip it over carefully to cook on the other side.
- Be careful not to brown the crepes, you want to keep the vibrant blue color, so you will have to monitor your heat
- Transfer the cooked crepe(s) to a parchment lined sheet pan
- Repeat the process until all the crepes are cooked with a very small spray of grease in between each crepe.
- Layer the crepes on the sheet pan with parchment between each layer do not stack cooked crepe on top of each other with out a parchment liner.
- Once the crepes are cooled you can build the cake with 2 ounces of buttercream or whipped cream between each layer
Video
Notes
Crepe cake made with buttercream can stay at room temperature for up to 2 days, whipped cream filled crepes must be kept refrigerated at all times. You can freeze cooked crepes wrapped very well for up to 1 month