In this episode of Barry tries, it is the turn of the rainbow crepe cake! A rainbow pile of crepes (or pancakes to some) wedged with cream. Find out if this recipe is worth attempting or if it should be avoided!
If you fancy making it, here we go….
Grab yourself a very big bowl and whisk together the dry ingredients – the flour and the sugar. Slowly add in the eggs and milk, then the melted butter, you really want to mix this until it is nice and smooth and lump free, pass through a sieve if you want it super smooth after a good 5 minutes of whisking!
Evenly divide the batter into 6 bowls. Add a few drops of food colouring to each bowl, and whisk until fully incorporated and the batter is coloured. For each mix add some flavoured extract, mint into the green and orange extract into the orange one, vanilla into the others. You can mix this up though and go all one flavour etc. Mix them all well as you add the extract.
In a non-stick pancake pan or frying pan over medium heat add a ladel of the batter of your choice, make sure you tip the pan to cover the entire bottom surface at first to make it cook evenly. Cook it for a few minutes, the sides should lift slightly – you can check with a spatula too by having a sneak peak for any colour. When the top of the pancake starts to create little bubbles and it’s browned underneath, flip it over. Stick the cooked pancake on a piece of kitchen towel and now cook the remaining pancake batter in the same way – you want 3 of each colour!
With the pancakes done grab a large bowl and using an electric whisk, whip up the cream until thickened, add the lemon curd and whisk through for 30 seconds, then slowly stack the pancakes on top of eachother with a thin layer of cream each time – start with purple, then blue, green, yellow, orange, and red. Add whipped cream to the tops and the sides to frost it entirely.
Chill in the fridge for at least 30 minutes, then slice up and gobble away with friends!