Hey everyone! These Hello Kitty Crepe Cakes would definitely impress your friends if you served it to them! Crepes are one of my favorite desserts too since the batter is super simple and theyre quick to make.\r
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Ill be featuring more fan photos in an upcoming video, so be sure to share your creations with me on my Facebook page ( or Instagram @kawaiisweeteats with the hashtag #kawaiisweetworld!\r
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Special thanks to Tastemade for letting me film at the Tastemade studios! I have one more video filmed down there coming next, and the last one will be out next month. Stay tuned! :D\r
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Crepe Recipe (makes about 11 nine inch crepes)\r
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Ingredients\r
1 cup flour\r
1 cup milk\r
2 eggs\r
6 T water\r
3 T melted butter, plus extra for pan\r
¼ tsp salt\r
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Directions\r
1. Place all ingredients in a large bowl and whisk until smooth. Refrigerate for 2 hours or up to 2 days.\r
2. Preheat a 9 inch skillet (I used a 9” crepe pan in this video) over medium heat for 3 min. Brush pan with melted butter, and pour in about ¼ cup crepe batter. Cook for 30-60 seconds until edges are crisp and crepe is spotty golden brown. Flip with an offset spatula, and cook for additional 30 seconds. Transfer crepes to a paper lined plate.\r
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Pastry Cream\r
1 package instant vanilla pudding mix\r
2 cups heavy cream\r
1 cup milk\r
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Directions:\r
1. Stir ingredients together for about one minute, then place in fridge until ready to use (mixture will thicken).\r
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Note: This is not a “true” pastry cream, but its easy, quick, and in my opinion, just as good :-)\r
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Chocolate Ganache\r
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4 oz semisweet chocolate\r
1/3 cup heavy cream\r
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Directions\r
1. Boil cream in microwave or over stovetop. Pour over chocolate and stir until smooth. \r
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Note: You may need to further thin ganache to make it easier to pour over cake. If so, microwave small amounts of heavy cream until warm and mix into ganache until desired consistency is reached. \r
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Assembly:\r
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1. Cut out 2.5” circles out of crepe with a round cookie cutter (about 3-4 circles per 9” crepe)\r
2. Using a 2.5” cookie cutter or biscuit cutter (if cutter has handle, it may be better to stack freeform), alternate stacking crepes and about 1 T of pastry cream beginning and ending with a crepe. Refrigerate for 10 min.\r
3. Unmold cake from mold and pour chocolate ganache over top. Store in refrigerator. Just before serving, pipe whipped cream on top, and add a Hello Kitty bow. \r
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Hello Kitty mold: \r
Ring Mold (slightly larger than the one used in the video): \r
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Follow me on Instagram @kawaiisweeteats and share your creations with me with the hashtag #kawaiisweetworld (\r
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Find me on Facebook and send me pictures of your kawaii treats and crafts: \r
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Check out my channel: \r
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Music courtesy of Audio Network Drive Me Home
