GET THE RECIPE HERE.
I'm not going to lie. This rainbow crepe cake took a while to make. There are at least 25 layers. I honestly lost track once I got to green. But as delicate and time-consuming as the process was, it doesn't mean it was extremely difficult. In fact, once you master the crepe-flipping, it's rather easy, if not super quick.
Aside from the obvious ROYGBP food coloring, the crepes themselves are rather traditional. In a blender, blend together flour, eggs, butter, sugar, milk and heavy cream until the mixture is smooth. If you have some time to spare, letting the batter rest for a bit (even just 15 minutes) will produce a smoother, thinner crepe.
Divide the batter between six bowls and dye each bowl a different color of the rainbow. Don't be shy with the food coloring — the more dramatic the color, the more stunning the cake will be. Seeing that the frosting is simply a fluffy whipped cream, it's the cooking of the crepes is what takes all the time.
Each batter makes about four to six crepes each, depending how many rainbow casualties you have. We found that brushing a medium nonstick pan with melted butter worked better than vegetable oil or cooking spray and that medium heat is the way to go. It'll take about 2 minutes until each crepe is ready to flip, then it's only a minute or so on the second side. Stack the cooked crepes between parchment or wax paper to prevent them from sticking.
If you're going to make the cake, you'll need patience. DO NOT PANIC if a crepe rips. First of all, you don't legitimately need 30 layers. It's fine to discard (or eat) a crepe or five. And secondly, no one will be able to see a tiny little rip once the crepe is stacked and frosted. Keep calm and crepe cake on.
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