Passion Fruit Crepe Cake Recipe

Inspired by Armsby Abbey

Time1h 30m

Serves8

seasonal berries, lemon zest, whipped cream

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Ingredients

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Crepes and Filling

1 cups 00 bread flour

2 cups Milk

3 large Eggs

2 tbs Butter

1 tsp Watkins vanilla extract

1 cups passion fruit puree

1 tbs sugar

1 tbs Lemon zest

2 cups seasonal berries (strawberries, blueberries, raspberries)

1 cups Heavy cream

2 tbs powdered sugar

Method

Preparation and Assembly

Make the Crepes

In a mixing bowl, whisk together flour, milk, eggs, melted butter, and vanilla extract until smooth. Let the batter rest for 30 minutes.

Cook the Crepes

Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to cover the bottom. Cook for 2-3 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat with remaining batter.

Prepare the Filling

In a bowl, combine passion fruit puree, sugar, and lemon zest. Mix well.

Whip the Cream

In a separate bowl, beat heavy cream and powdered sugar until soft peaks form.

Assemble the Cake

Place a crepe on a serving plate. Spread a layer of passion fruit filling, add a layer of whipped cream, and top with a few seasonal berries. Repeat until all crepes are used, finishing with whipped cream and berries on top.

Chill and Serve

Refrigerate the crepe cake for at least 1 hour before serving. Slice and enjoy!