Halloween Pumpkin Crepe Cake
This Pumpkin Crepe Cake is mouthwatering and so easy to make. Try it this Fall!
Ingredients
- 1¾ cup of whole milk
- 2 cups of all-purpose flour. I used Simple Truth Organic Unbleached All-Purpose Flour
- 6 tbsps of butter. I used Simple Truth Organic Unsalted Butter
- 4 large eggs
- ¾ cup of pumpkin puree - I used Kroger Canned Pumpkin Puree
- 2 tbsps of sugar
- ½ tsps of salt
- 1 tsp of clear vanilla extract
For frosting + decorations
- 2 cups of heavy whipping cream
- 1½ cups of powdered sugar. I used Kroger Powdered Sugar
- Your favorite Halloween candy and chocolates! I used candy corn, Kit-Kats, Snickers and Twix.
Instructions
- Make the crepe batter in a blender. Add all ingredients, starting with the liquid ones, and blend for a bit until well mixed. Cover and let the batter rest in the fridge for at least an hour.
- Take the mixture out of the fridge and let it rest 10 more mins at room temperature. Start heating up your crepe skillet/pan (see notes!) on low heat. Spray or brush the skillet with butter.
- Using a measuring cup (I chose a ¼ cup one because of the size of my pan), fill it up with batter and add it to the center of the skillet. Immediately start twisting your wrist and tilting and rotating the pan so as to spread the batter in a circular motion. Cook for about 30-60 seconds, or until you can start lifting the edges from the pan.
- Using an offset spatula, start to lift the crepe from the edges and quickly flip it from the center. Cook this side for even less than the first side, or until the crepe can easily slide as you move the pan. Transfer crepe to a big serving plate and allow it to cool. Use the same measuring cup and method to make as many crepes as you can!
- Allow all crepes to cool before starting to assembly. In the meantime, make your whipped cream frosting by beating whipping cream along with powdered sugar.
- Once you have your frosting ready and crepes cooled it’s assembly time! Start by placing one crepe at the bottom and spreading frosting (about a big spoonful) on top. Spread the frosting with an offset spatula until it reaches the edges, leaving just about ¼ of an inch from the edge. Lay another crepe on top of this frosted one and gently press them against each other, making sure spread the frosting a bit outward so it shows. This also helps in stabilizing the cake as you stack more and more. Repeat this process until you've used all your crepes. If you have some irregularities in size, you can trim the edges of those that are too long but it's best to wait till the end to do so.
- Top of your crepe cake with a generous amount of frosting on top of the last crepe and spread it evenly. Now, cover your cake with plastic wrap and leave it inside the fridge for at least an hour, preferably two hours. This is very important for the layers to stick well!
- Once this time has passed, you can add your favorite Halloween candy or chocolate on top to decorate the frosting layer!
Notes
- About the perfect “crepe pan”: you don’t need a fancy “just-for-crepes” pan, a normal one can do! I prefer using one that I know is nonstick and not too big, not too small so that it’s manageable to do the wrist-spinning movement.
- If your stove’s heat is too strong: like mine, that's not well-regulated even on “low”, then I’d suggest adding the crepe batter and making the circular tilting and twisting step off the heat and once the batter had spread, put the skillet on the heat.
- About the frosting: I find the whipped frosting rises easier if I beat the cream in a glass container that has been inside the freezer for at least 10 mins. The heavy cream or whipping cream has to also be very cold. You may add more or less powdered sugar, as long as the frosting holds its shape when you scoop it.
