Indulging in the sheer magic of our enchanting Pink Crepe Roll Cake is an experience like no other! Imagine the soft layers of crepes, perfectly complemented by a light and fluffy cream filling that dances on your taste buds. Each bite is a burst of happiness, bringing joy to your day as you savor this dreamy dessert. Created with Suncore Foods® Cerise Prickly Pear and Pink Pitaya Powders, its captivating pink hues are not only beautiful but also delicious! Picture this delightful treat gracing your table while brightening up the start of your week ahead. It's more than just a cake; it's a celebration wrapped in sweetness! Treat yourself to this show stopper and let it fill your day with positivity and pure delight! Your taste buds will thank you, and so will your spirit!
Pink Pitaya Crepes:
160g all-purpose flour
35g granulated white sugar
1/4 tsp fine sea sat
227g milk + more if needed
56g water
1 tbsp Suncore Foods® Pink Pitaya Powder
2 tsp Suncore Foods® Red Beet Powder
3 whole large eggs
28g unsalted butter + more for cooking the crepes
1 tsp vanilla paste
Cream Filling/Topping:
340g full-fat brick cream cheese
113g powdered sugar
284g heavy cream
1 tsp vanilla paste
Click Here for Step-by-Step Directions ▼
1. Crepes - In a large bowl, whisk together flour, sugar and salt. Set aside. In a small bowl, whisk together water, Suncore Foods® Pink Pitaya Powder and Suncore Foods® Red Beet Powder until dissolved. Add the dissolved powder mixture, milk, eggs, melted butter and vanilla into the flour mixture and whisk until well combined. Pass the batter through a fine mesh sieve 2 to 3 times to ensure a smooth batter. Cover and chill for at least 30 minutes or up to 24 hours. Remove the crepe batter from the fridge and give it a good stir. The batter may have thickened slightly, so add more milk if needed. The consistency should resemble heavy cream. Heat a 10-inch crepe pan or nonstick skillet over medium-low heat. Brush the pan lightly with butter. Pour 1/3 cup of the batter into the skillet and immediately rotate the pan to evenly coat the bottom. Cook the crepe until lightly browned on each side about 30 to 45 seconds. Transfer the crepe to a wire rack to cool and continue cooking the rest of the crepes. You should have a total of 7 to 9 crepes depending on thickness.
