Sweet Crepe Cake
Category: Desserts
Servings: 10
This delightful Sweet Crepe Cake is the perfect dessert for any occasion. It combines the delicate flavor of crepes with a rich yogurt-based cream and a fresh fruit filling, offering a light yet indulgent treat. The beauty of this dessert lies in its layers, each of which is filled with creamy yogurt, luscious strawberries, peaches, apricots, and a hint of vanilla. Whether served at a family gathering or as a special treat, this dessert is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 500 ml |
| All-purpose flour | 250 g |
| Eggs | 3 |
| Granulated sugar | 60 g |
| Butter | 40 g |
| Orange zest | 1 |
| Vanilla bean | ½ |
| Salt | to taste |
| Greek yogurt | 500 g |
| Powdered sugar | 25 g |
| Strawberries | 60 g |
| Apricots | 5 |
| Yellow peaches | 4 |
| Fresh cream (liquid) | 150 g |
| Cherries | to taste |
Instructions
-
Prepare the Crepes:
- Start by making the crepes, which will form the base of your dessert. In a large mixing bowl, sift the all-purpose flour, add the granulated sugar, the seeds from half a vanilla bean (or use a packet of vanilla sugar), a pinch of salt, and the milk. Whisk the mixture with a hand whisk or an electric mixer until smooth and lump-free.
- In a separate bowl, beat the eggs with a fork. Add them to the milk and flour mixture, and mix well until you have a thick, smooth batter.
- Cover the batter with plastic wrap and let it rest in the fridge for at least 30 minutes.
-
Cook the Crepes:
- After the batter has rested, heat a crepe pan or a non-stick skillet over medium heat. Melt a small knob of butter in the pan and spread it evenly using a paper towel.
- Pour a ladleful of batter into the center of the pan, tilting the pan to spread the batter evenly across the surface. Cook the crepe for about one minute, occasionally lifting the edges with a spatula to check for a golden color.
- Once golden, flip the crepe over and cook the other side until golden as well. Transfer the cooked crepe onto a plate and continue the process, stacking the crepes as you go. Cover them with paper towels to keep them warm and prevent them from sticking together.
-
Prepare the Yogurt Cream:
- In a bowl, combine 500 g of Greek yogurt with the powdered sugar. Scrape the seeds from the vanilla bean into the mixture and stir to combine until smooth.
-
Prepare the Strawberry Cream:
- In another bowl, mix 500 g of Greek yogurt with powdered sugar and stir until smooth. Wash and hull the strawberries, then blend them into a smooth puree. Add the strawberry puree to the yogurt mixture, stirring gently to combine.
-
Prepare the Fresh Fruit:
- Wash and hull the strawberries, then chop them into small cubes.
- Peel the peaches and slice them in half to remove the pit. Cut the peaches into small cubes.
- Repeat the same process for the apricots.
-
Assemble the Cake:
- On a serving plate, spread a thin layer of yogurt cream to help the first crepe stick in place.
- Place the first crepe on top. Add a spoonful of the chopped fruit onto the crepe and spread a couple of tablespoons of the strawberry cream on top.
- Continue layering the crepes, alternating with the yogurt cream and strawberry cream, and adding fruit with each layer until all the ingredients are used up. The last layer should be a crepe.
-
Prepare the Topping Cream:
- In a bowl, combine 100 g of Greek yogurt with 150 g of fresh cream. Mix gently to combine until smooth.
- Pour the cream mixture over the top of the crepe cake, starting from the center and allowing it to drizzle down the sides.
-
Decorate the Cake:
- Finally, decorate the top of your Sweet Crepe Cake with whole cherries and strawberries to add a fresh, colorful touch.
This Sweet Crepe Cake is now ready to be served. Slice it up and enjoy the wonderful combination of tender crepes, creamy yogurt, fresh fruit, and delicate vanilla flavor. This dessert is perfect for a festive occasion or an indulgent treat any day of the week.
