Holiday Crepe Cake

For a scene-stealing dessert, try this: Layers and layers of crepes, filled with light custard cream and topped with a luscious berry compote. This impressive dessert is bound to draw ooohs and ahhhs.

Serves 8 to 10  Prep Time 20 minutes  Cooking Time 30 minutes

For the crepe batter
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon salt
1/4 cup sugar
3/4 cup milk
3/4 cup water
1/4 cup melted butter
5 small eggs
2 tablespoons rum
2 tablespoons oil

For the crepe filling
2 packages vanilla pudding mix, prepared according to package directions
          (for a thicker pudding, use less water)
1 cup whipped cream

For the topping
2 cups (about 300 grams) fresh or frozen mixed berries
1 1/4 cups sugar
confectioners’ sugar for dusting

1  Make the crepes: In a large bowl, combine dry ingredients together. In another bowl, mix together wet ingredients except for the oil. Pour wet ingredients into dry ingredients and whisk until well blended. Strain to remove lumps. Set aside in the chiller for at least 30 minutes or up to 2 days.

2  Heat a 9-inch nonstick pan and add about 1/2 teaspoon oil. Pour 1/3 cup of the batter into the center and swirl to spread evenly. Cook for 30 seconds or until light brown spots appear. Flip and cook for another 10 seconds. Transfer to a tray to cool. Repeat with remaining batter to make a total of 24 crepes. Set aside.

3  Make crepe filling: In a bowl, place prepared pudding mix. Gently fold in whipped cream.

4  Make berry topping: Place berries and sugar in a saucepan. Boil until syrupy. Let cool and set aside.

5  To assemble, spread a dollop of filling on a piece of crepe. Repeat with remaining crepes (except for the top layer) and stack to form a cake. Right before serving, spread berry topping on the center of the cake and dust with confectioners’ sugar.

Make-ahead tip  Cook the crepes and berry topping in advance. Stack crepes with sheets of parchment paper between each layer, then place the entire stack in a resealable plastic bag. Refrigerate for two days or freeze for up to one month. Keep berry topping in the refrigerator for up to five days.

Photography by At Maculangan | Recipe by Katherine Jao, assisted by Arian Keng | Prop Styling by Rachelle Santos | Props from Rustan's Department Store

• Guest 8 months ago Report Abuse

     

  i ts looks like so very yummy im sure this recipe will be my kids favorite
• Guest 8 months ago Report Abuse

     

  it looks so yummy and very sweet.. im sure my kids would love it...