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Rainbow Crepe Cake

Girl Versus Dough Recipe by

Rainbow Crepe Cake

Layers of colorful yumminess with Yoplait vanilla yogurt in between.

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 8
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Rainbow Crepe Cake

2
cups Original Bisquick mix
1/4
cups milk
4
eggs
red,
yellow, blue and green food coloring
4
containers Yoplait Whips! vanilla creme yogurt
Fresh
raspberries, for topping

Directions

  • 1 In a large bowl, stir together Bisquick, milk and eggs until well combined.
  • 2 Divide batter among four small bowls; add a few drops of food coloring to each bowl (one red, one yellow, one blue, one green) and stir to combine.
  • 3 Heat a small skillet over medium heat. Spray skillet lightly with cooking spray and spoon 2 tablespoons red-colored batter into the skillet. Swirl skillet to coat entire bottom with batter. Cook 30 seconds until set on the bottom; flip and cook another 15-20 seconds until set. Transfer to a plate to cool.
  • 4 Repeat with remaining batter (all colors), stacking crepes on a plate to cool completely.
  • 5 When crepes are fully cooled, place a blue crepe in the center of a serving plate. Spread a scant tablespoon yogurt on top of crepe. Top with another blue crepe. Repeat until all the blue crepes are used, then continue with the green, then yellow, then red crepes, stacking as you go. Save the prettiest red crepe for the top layer and leave plain. Reserve about 2 tablespoons yogurt.
  • 6 Carefully transfer stack on plate to freezer; freeze until set, about 1 hour.
  • 7 Top cake with remaining yogurt, then garnish with fresh raspberries. Serve immediately.
See Step By Step

Rainbow Crepe Cake  

As prepared by Girl Versus Dough

Well, there’s not much to say about this cake except to say that YOU NEED TO MAKE THIS CAKE.


Ahem. Sorry for all the shouting. It’s just that YOU NEED TO MAKE THIS CAKE.

I mean…

Seriously though, folks. A Rainbow Crepe Cake, are you freaking kidding me? It’s kind of like making a rainbow layer cake only one billion trillion times easier (or, you know, just regularly easier). The vanilla yogurt layers also make the cake not only taste like vanilla heaven, but it’s way healthier for you than frosting. And it’s rainbow-colored.

So like I said, YOU NEED TO MAKE THIS CAKE.

Moving along.

Rainbow Crepe Cake ingredients

First, round up your ingredients. We’re going to use Bisquick as the base for the crepes, and Yoplait Whips vanilla yogurt for the creamy layers. It’s good stuff!

 

Rainbow Crepe Cake food coloring

Whip up the crepe batter, then divide it evenly among four small bowls and color each bowl with food coloring. I used red, yellow, blue and green food coloring but feel free to mix and match and use whatever colors you fancy.

 

Rainbow Crepe Cake - stack of crepes

Cook crepes in a small skillet on the stove, then transfer to a stack on a plate to cool completely.

 

Rainbow Crepe Cake frosting

When the crepes are fully cooled (if they’re stacked, you may want to divide the stack in half or fan them out on a plate so they cool faster), place a blue crepe in the center of your serving plate. Top with a scant tablespoon of yogurt. I used Yoplait Whips because I like the fluffiness, but Yoplait Greek or plain yogurt works just as well.

Repeat the process with the rest of the blue crepes, then with the green crepes, then the yellow, then red. Save about two tablespoons of yogurt and the prettiest red crepe of them all for the top.

Carefully transfer the stack to the freezer to set for about an hour.

 

Rainbow Crepe Cake finished

When it’s ready, top the cake with the remaining yogurt and decorate with fresh raspberries.

 

Rainbow Crepe Cake with slice out

So as I was saying, YOU NEED TO MAKE – OK, OK. I’m sure you heard me already.

 



 

Stephanie (aka Girl Versus Dough) needs to sit down from all this awesome. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

 

 

 
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