Looking for a spectacular way to end date night? Cap off the meal with Thumbtack Chef Niko Paranomous’ Red Velvet Mille Crepe Cake.
“One of my all-time favorite fool-proof dessert recipes, the Red Velvet Mille Crepe Cake, can impress even the most discerning diner. No need to worry about fudging up a crepe or two, you can easily hide that in the many layers and fill in any missing pieces with the tangy whipped cream cheese filling,” Chef Niko shared. “I love using a heart shaped cookie cutter to create individual heart-shaped cakes, making a luscious dessert that much more sweet!”
Red Velvet Mille Crepe Cake:
Yield: 6 to 8 servings
For cream cheese filling:
1. In a medium bowl, whisk together flour, cocoa powder, salt and sugar.
2. In a mixing bowl with whisk attachment, or using a handheld electric mixer, or by hand, beat the eggs for 1 minute. Add milk, buttermilk, vanilla extract, oil and gel coloring. Beat the mixture for 3 minutes.
3. Add the flour mixture and beat on medium low speed just until combined, 1-2 minutes.
4. Heat 10-inch non-stick skillet over medium high heat. Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. Cool the crepes completely.
5. To make the cream cheese filling, beat the cream cheese and butter in a medium mixing bowl with paddle attachment, or using handheld electric mixer. Add powdered sugar, vanilla extract and milk and mix until smooth, starting on low speed and slowly increasing the speed to medium high.
6. To assemble the cake, spread heaping one tablespoon of cream cheese filling on a crepe. Place another crepe on top and spread another heaping tablespoon of the filling. Repeat until all crepes are used. Top with sprinkles, if desired. Serve immediately, or store in airtight container in the fridge. Bring the cake to room temperature before serving.