Jennie’s Peppermint Crêpe Cake

I love to make desserts that are simple to prepare without scarifying style or taste. Scavenging through my baking cabinet last weekend I had an epiphany. I was reminded of Swedish Pancakes, a Scandinavian dessert resembling a crêpe. Simultaneously, my eyes darted to a bottle of peppermint extract and red food coloring. Then it all came together, a holiday themed crêpe cake that will taste radiating with a fresh peppermint kick.

This week’s recipe utilizes some ingredients not carried at the UNCG Marketplace. But as the majority of readers will be retuning home for the holiday season, a quick run to the supermarket is all that is necessary to complete this fanciful holiday-themed treat.

Primary Ingredients

- 2 eggs

- ¾ cup of milk

- ½ cup water

- 1 cup flour

- 3 tablespoons melted butter

- 1 cap-full of peppermint extract

Secondary Ingredients

- Red food coloring

- 1 can whipped cream

1. In a blender, combine all Primary ingredients and pulse for 10 seconds. Place into the refrigerator for one hour to allow bubbles to settle.

2. Separate batter into two bowls, mixing several drops of red food coloring into one.

3. On medium-low heat, warm a large, circular pan (the heavier, the better) for five minutes. The pan is the perfect temperature when batter begins to cook 10 seconds after being spread across the surface of the pan. This takes practice, but will soon be mastered after several attempts.

4. Buttering the pan in between crêpes and using a 1/8 cup measuring cup to maintain consistency, apply batter to the hot pan, turning to evenly and thinly distribute batter. Cook crêpes until lightly browned on each side. Use a silicone spatula to carefully flip the crêpe to completion. Cook white crêpes first, then red crêpes to avoid staining. An even number of white to red crêpes is key!

5. Once all crêpes are finished and cooled, begin to build the cake by alternating red and white crêpes on top of one another, separating each pancake with a very thin layer of whipped cream applied using a spatula.

6. Once all crêpes have been utilized, place the cake in the refrigerator to chill at least one hour before serving.

7. To serve, gently cut each slice as to prevent whipped cream from oozing out from the cake’s sides.

A version of this article appeared in print on December 8, 2009 on pages 1 and 15 of The Carolinian.