Chai Crepe Cake Recipe
This easy Chai Crepe Cake is perfect for celebrating fall weather and a quick and easy dessert for friends and family!
Servings: 8
Calories: 308kcal
Equipment
- Nonstick skillet
- Spatula
Ingredients
For the chai crepes:
- 1 3/4 cup whole milk
- 4 eggs
- 6 tbsp fine cornmeal
- 1 tsp brown sugar
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 stick melted and cooled butter
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/8 tsp nutmeg
- 1 dash black pepper
For the cake filling:
- 2 cup heavy whipping cream
- 8 oz mascarpone softened at room temperature
- 4 tbsp maple syrup
- Pistachios and flowers for garnishing
Instructions
- In a blender, add all of the crepe ingredients. Blend for approximately 1-1 ½ minutes (or until all the lumps are gone), making sure to stop half-way through to scrape down the sides.
- Place the blender in refrigerator and chill for 30 minutes up to overnight. Once the batter is chilled, take a whisk and beat the batter to remove any excess lumps or clumps that may have formed during the chilling process.
- Over medium heat, melt ½ teaspoon of butter in a 9-inch skillet. Once the butter has melted, tilt pan to approximately 45-degree angle and pour about 2 tablespoons of batter into the skillet. Be sure to swirl the batter around in the bottom of the skillet to even the crepe out.
- Cook for about 45 seconds, or until you see the edges start to turn a golden brown. Then flip and cook for another 15 seconds.
- Once the crepe is done, place on a paper towel lined plate and repeat the process starting by melting ½ teaspoon of butter in the nonstick skillet over medium heat. Continue until the batter has been used up.
- At this time, you can either continue on to assemble the cake, or place the crepes in a zip-lock bag and store them in the fridge for a day or two prior to making the cake (just be sure to let the crepes come to room temperature again before you begin building the cake).
- Once you’re ready to assemble the cake, beat your heavy cream until it’s soft and fluffy. Add in the mascarpone and maple syrup and continue beating until stiff peaks form.
- Place a crepe in the center of a cake stand. Spread on a very thin layer (about 1-2 tablespoons) of the cream mixture. Add on another crepe, then another layer of cream, and continue on until all the crepes have been used, making sure to end with a slightly thicker layer of cream on top.
- Garnish with pistachios and flowers, if desired, and slice and serve.
Nutrition
Serving: 1slice | Calories: 308kcal | Carbohydrates: 28g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 215mg | Potassium: 179mg | Fiber: 1g | Sugar: 9g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg