Tropical Crepe Cake

Step 01

In a large bowl, whisk together the flour and sugar. Add the eggs and whisk to incorporate then gradually whisk in the warm milk and melted butter, alternating between additions.

Step 02

Divide the batter evenly between 3 bowls. Colour one bowl red, one orange and one green, whisking each until evenly coloured.

Step 03

Heat a nonstick skillet over a medium heat. Pour in ¼ cup of batter and tilt the pan to cover evenly. Cook until the surface gently bubbles, 2-3 minutes, then flip and cook for another minute. Repeat with the remaining batter, stacking each colour separately, and cool the crepes for 15-20 minutes.

Step 04

Make the fillings: add 2 cups of whipped cream to each of 3 bowls. Mix the strawberry purée and 2 tablespoons crushed freeze-dried strawberries into the first, the passion fruit juice into the second, and the lime juice with 2 tablespoons lime zest into the third.

Step 05

To assemble, stack the green crepes with the lime filling between each, then the orange crepes with the passion fruit filling, then the red crepes with the strawberry filling. Spread the remaining cup of whipped cream evenly over the top and sides.

Step 06

Top with the halved strawberries then sprinkle with the remaining lime zest and crushed freeze-dried strawberries and drizzle with the remaining passion fruit juice.

Step 07

Slice, serve and enjoy!