Tropical Crepe Cake Recipe

Crepes:

1. In a large bowl, whisk together the flour and sugar. Add the eggs and whisk to incorporate.

2. Gradually whisk in the warm milk and melted butter, alternating between additions.

3. Divide the batter evenly between 3 medium bowls. Add the red food coloring to a bowl and whisk until fully incorporated and the batter is evenly colored. Repeat with the orange and green food coloring and remaining bowls of batter.

4. Heat a medium nonstick skillet over medium heat.

5. Pour in ¼ cup of the green crepe batter and tilt the pan to cover evenly. Cook until the surface begins to gently bubble (about 2 to 3 minutes), then flip and continue cooking for another minute, until cooked through.

6. Repeat with the remaining batter, stacking each color crepe separately on a wire rack. Let the crepes cool for 15 to 20 minutes.

Whipped Cream Fillings:

1. Add 2 cups of whipped cream to each of 3 medium bowls. Add the strawberry purée and 2 tablespoons crushed freeze-dried strawberries to a bowl of whipped cream and mix until well combined.

2. Add the passion fruit juice to another bowl and mix until well combined. Add the lime juice and 2 tablespoons lime zest to the last bowl and mix until well combined.

3. To assemble, place a green crepe on a serving platter.

4. Spread with 2 tablespoons of the lime filling. Continue stacking the green crepes and lime filling, then repeat with the orange crepes and passion fruit filling, then the red crepes and strawberry filling.

5. Spread the remaining cup of whipped cream evenly over the top and sides of the cake.

6. Top the cake with the halved strawberries, then sprinkle with the remaining tablespoon of lime zest and remaining teaspoon of crushed freeze-dried strawberries. Drizzle with the remaining tablespoon of passion fruit juice.

7. Slice and serve. Enjoy!