Mini Crepe Cakes

Eva Sabet, co-owner of Krown Bakery & Eatery in Anoka, creates a memorable Valentine’s Day breakfast for the ones you love.

Mini Crepe Cakes

Crepe batter recipe:

3 cups milk
1.5 cups flour
3 eggs
1 tsp salt
3 tbsp sugar

Directions:

Whisk milk & flour until lump free. Add eggs, continue whisking until a smooth batter forms, now add the salt & sugar and whisk until dissolved. Heat a crepe pan or cast iron mini crepe pan, season with butter and pour in batter. Work your way through a couple of crepes, to see desired thickness.

For a large crepe 8″ crepe cake, 18-20 crepes are needed, for mini crepes 10-12.

Filling:

Whipped cream
Powdered sugar
Vanilla
Flavorings of choice

The choices are endless for flavors of filling the crepe cake.

For a large cake, whip cream with powdered sugar 3 cups cream, 1/2 cup powdered sugar, add 1tbsp vanilla

Now add any flavors of your choice and each layer gets a thin layer of cream. Decorate with powdered sugar and fresh fruit.

Mini crepe cake, follow the recipe above, with 1 cup cream & 2 TBSP powdered sugar, plus 1 tsp vanilla.

 

German Mini Pancake

1 cup milk
1 cup flour
6 eggs
6 TBSP melted butter
1 tsp salt
2 TBSP sugar
1 zested lemon
Butter for muffin pan

Preheat oven to 425 F.

Whisk milk and flour until lump free. Add eggs, whisk until smooth. Add in the rest if the ingredients and whisk until sugar & salt is dissolved.

Put 1/2 tsp butter in each muffin cup in the muffin pan. Put in the oven until butter starts sizzling. Now pour batter into pan, 1/2 full.

Bake for 10-12 min.

They will puff up really big & then they will collapse. Fill middle with cream, jam and/or fresh fruit.

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