Indulge in a dessert that’s as stunning as it is delicious: the White Chocolate Raspberry Crepe Cake! This exquisite French delicacy combines delicate layers of homemade crepes with luscious white chocolate cream and vibrant raspberries, creating a visual masterpiece that will impress your guests and tantalize their taste buds. Perfect for special occasions or a sweet treat just because, this cake is not only a feast for the eyes but also a delightful experience for your palate. Ready to elevate your dessert game? Let’s dive into this irresistible recipe that will leave everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 1/2 cups milk
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup melted butter
- 8 oz white chocolate, melted
- 2 cups heavy cream
- 1 cup raspberries
Instructions
- In a large mixing bowl, whisk together flour, sugar, and salt until well combined.
- Create a well in the center of the dry ingredients and crack the eggs into it. Gradually pour in the milk while whisking to create a smooth, lump-free batter.
- Add melted butter to the batter and mix thoroughly. Let the batter rest at room temperature for 30 minutes to allow the flour to fully hydrate.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease the pan with butter or cooking spray.
- Pour about 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter evenly in a thin layer.
- Cook the crepe for about 1-2 minutes until the edges start to brown and the top looks set. Carefully flip and cook the other side for 30 seconds.
- Transfer cooked crepes to a wire rack to cool. Repeat the process until all batter is used, stacking crepes between parchment paper.
- For the white chocolate cream, melt white chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly.
- Whip heavy cream until stiff peaks form. Gently fold the melted white chocolate into the whipped cream until fully incorporated.
- Begin assembling the cake by placing a crepe on a serving plate. Spread a thin layer of white chocolate cream.
- Sprinkle some fresh raspberries over the cream layer. Carefully place another crepe on top.
- Repeat the layering process with cream and raspberries, alternating crepes until all are used.
- For the final layer, spread a generous amount of white chocolate cream on top and garnish with fresh raspberries.
- Refrigerate the crepe cake for at least 2 hours to allow layers to set and flavors to meld.
- Before serving, dust the top with powdered sugar and slice carefully with a sharp knife.
Tips
- Rest the Batter: Allowing the crepe batter to rest for 30 minutes is crucial. It helps the flour hydrate fully, resulting in tender and pliable crepes that are easier to work with.
- Control the Heat: Keep your skillet at medium heat. If it’s too hot, the crepes may cook too quickly and burn; too low, and they won’t brown nicely. A non-stick pan is ideal for easy flipping!
- Layering Technique: When assembling your crepe cake, be generous but careful with the white chocolate cream and raspberries. This will enhance the flavor and ensure each slice is packed with deliciousness.
- Chill for Best Results: Refrigerate the assembled cake for at least 2 hours. This allows the layers to set, making it easier to slice and serving to enhance the flavors.
- Presentation Matters: For a beautiful finish, dust the top with powdered sugar just before serving. Fresh raspberries can also be used as a garnish for an extra pop of color!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 12g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 180mg
