Funfetti Cake Batter Crêpes

Funfetti Cake Batter Crêpes (European Pancakes)

Yield: 4-6 crêpes

Prep Time: 5 minutes

Cook Time: 15 minutes

These Funfetti Cake Batter Crêpes taste just like cake batter, and are made with cake mix both in the crêpe batter and buttercream frosting. This recipe is perfect for Pancake Day

Ingredients:

Crêpes

  • 95g (¾ cup) plain (all-purpose) flour
  • 30g (¼ cup) yellow cake mix
  • 1 tbsp granulated sugar
  • pinch of salt
  • 3 medium eggs
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 240ml (1 cup) whole milk

Buttercream Frosting

  • 225g (1 cup) unsalted butter, softened
  • 30g (¼ cup) yellow cake mix
  • 1 tsp vanilla extract
  • 500g (2 cups) icing (confectioners') sugar
  • 2-4 tbsp whole milk
  • rainbow sprinkles, optional

Directions:

  1. To make the crepes, sift the flour, cake mix, sugar and salt in a large bowl. Make a well in the centre and add the eggs, melted butter, and vanilla extract. Whisk in the centre, incorporating a little flour from the sides, repeating until the mixture starts to thicken to a loose cake batter consistency, then add in the milk in thirds, repeating until a lump-free batter forms. Alternatively, place all the crêpe ingredients in the blender, and pulse until a lump-free batter forms. Allow the batter to rest in the fridge for 30-minutes to 1 hour.
  2. When the batter is almost ready, start to preheat a crêpe pan over a medium heat for around 5 minutes, rotating occasionally until an even heat that when water is splashed, it dances around the pan. You're aiming for a medium preheated pan, not too hot.
  3. Brush the pan with oil, butter, or cooking spray. Give the batter a quick stir and ladle around a ¼ cup amount of batter in the pan, tilting the pan until coated evenly with batter. Cook for around 1 minute on the first side. Flip the crêpe over and cook on the other side for 30-40 seconds, then put the cooked crêpe on a plate covered with a paper towel. Oil the pan again and repeat with remaining batter and stack with paper towels in-between each crêpe.
  4. Allow to cool completely.
  5. To make the buttercream frosting, beat the butter until light and fluffy. Beat in the cake mix and vanilla, then add the icing (confectioner's) sugar, a bit at a time until a spreadable consistency is reached. Add in the milk, as needed.
  6. To assemble, once the pancakes have cooled completely, spoon or pipe a line of frosting in the middle of each crêpe (left to right), then roll up the crêpes.
  7. If desired, add some sprinkles to the buttercream frosting showing at the opening of the crêpes.
  8. Serve immediately.