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If you love crêpes and cake, you’re going to love these Funfetti Cake Batter Crêpes. This easy recipe is made with cake mix in the crêpe batter. Yes, these crêpes taste like cake batter! Complete with cake batter flavoured buttercream frosting, and sprinkles.
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Hey friends! How’s your February going so far? Are you excited for Shrove Tuesday (aka. Pancake Day or Pancake Tuesday) next week?
I know I am. The only day of the year where I get to inhale as many pancakes as possible until I’m too stuffed to shove another down my throat. Bring it on!
I know there’ll be those visiting here looking at this recipe, wondering what crêpes have got to do with “Pancake” Day.
You see, here in England (and most of Europe), crêpes are pancakes. I didn’t even discover until I started blogging that American pancakes were completely different to our European pancakes.
American pancakes have leavening in them and a thicker batter making thicker, fluffier pancakes compared to our European counterparts. If you’re American, you’d call our pancakes as ‘Crêpes’, whereas us Brits just call them pancakes.
Let’s talk about Shrove Tuesday, shall we?
Shrove Tuesday is traditionally celebrated the day before Ash Wednesday and is celebrated by eating pancakes before the fasting period of Lent begins. The idea is to gorge on fat before the fast begins.
I don’t actually know anyone that fasts during this period in this day and age (I’m sure some people of a certain religion will still do), but we still celebrate by eating pancakes without the fasting part.
And when you’ve got Funfetti Cake Batter Crêpes that are flavoured like cake, who wouldn’t want to gorge on these bad boys? 🙂
I knew for this upcoming pancake day that I wanted to create something a little different to the norm of having simple pancakes doused with either lemon or orange juice sprinkled in sugar, or golden/maple syrup.
Two years ago, I did the same ‘out of the box’ thinking with these Black Forest Crêpes. So this year, I had originally planned on making a Mille Crêpe Cake, but life happened and I had to make a couple of unexpected hospital visits as my arthritis is absolutely killing me… again!
I had to think of an alternative, then I had the brain wave of making cake batter crêpes instead. Win win.
With cake batter pancakes in mind, I quickly headed to my local ASDA grocery store and picked up the ingredients needed.
Most of which are cupboard staples anyway. Such as milk, eggs, plain flour, butter and vanilla extract; but you’ll also need any yellow cake mix and rainbow sprinkles too – found in the home baking aisle.
I can’t even begin to tell you just how good these Funfetti Cake Batter Crêpes are. Just the aroma of cooking these was enough to get me salivating wildly. And the taste is phenomenal too!
Don’t believe me? Make a batch this pancake day, come back and tell me just how much you love these in the comments! 😉
Happy Pancake Day, y’all.
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
- 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
- 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
- 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.
- 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.
- 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.
- Allow to cool completely.
- 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.
- 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.
- If desired, add some sprinkles to the buttercream frosting showing at the opening of the crêpes.
- Serve immediately.
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