Pioneer Woman Blackberry Crepe Cake

How To Make Pioneer Woman Blackberry Crepe Cake

• To make the crepes, combine the flour, eggs, milk, melted butter, and salt in a blender or food processor. Blend until the mixture is smooth and well combined. Alternatively, you can whisk the ingredients together in a bowl until smooth.
• Heat a large nonstick skillet or crepe pan over medium heat. Once hot, lightly coat the surface with cooking spray or butter.
• Pour 1/4 cup of the crepe batter into the skillet or pan and quickly tilt the pan to spread the batter evenly. Cook the crepe until the edges start to brown, about 1-2 minutes. Flip the crepe and cook the other side until it is golden brown, about 1-2 minutes more.
• Repeat with the remaining batter to make a total of 12 crepes. Set the crepes aside to cool.
• To make the blackberry filling, combine the blackberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the blackberries are soft and the mixture is thickened, about 10-15 minutes.
• To make the whipped cream, beat the heavy cream, confectioners’ sugar, and vanilla extract in a medium bowl until stiff peaks form.
• To assemble the crepe cake, place a crepe in the bottom of a 9-inch springform pan or cake pan. Spread a layer of blackberry filling over the crepe, then top with another crepe. Repeat with the remaining crepes and filling, ending with a crepe on top.
• Cover the crepe cake with plastic wrap and refrigerate for at least 2 hours or until firm.
• Once firm, remove the crepe cake from the pan and top with whipped cream and additional blackberries, if desired. Slice and serve the crepe cake chilled.

Recipe Tips

• Use room temperature ingredients: For the best results, use room temperature ingredients, especially the eggs and milk. This will help the ingredients mix together more easily and create a smooth and creamy crepe batter.
• Don’t overmix the batter: When mixing the crepe batter, be sure to blend or whisk just until combined. Overmixing the batter can result in tough, dense crepes.
• Use a nonstick skillet or crepe pan: A nonstick surface will make it easier to flip the crepes and prevent them from sticking to the pan. Be sure to lightly coat the surface with cooking spray or butter before cooking the crepes.
• Don’t make the crepes too thick: The crepes should be thin and delicate, so be sure to spread the batter evenly in the pan and cook them until the edges start to brown. If the crepes are too thick, they may be difficult to layer in the cake.
• Don’t overcook the crepes: The crepes are ready to flip when the edges start to brown. Once flipped, cook the other side until it’s golden brown. Overcooking the crepes can result in dry, tough crepes.

What To Serve With Pioneer Woman Blackberry Crepe Cake?

Blackberry crepe cake is a delicious and impressive dessert that can be served on its own or with a variety of accompaniments. Here are a few ideas for serving blackberry crepe cake:

• Fresh fruit: Top the crepe cake with sliced strawberries, raspberries, or blueberries for added color and flavor.
• Chocolate sauce: Drizzle the crepe cake with a warm chocolate sauce for a decadent twist.
• Whipped cream: Serve a dollop of whipped cream on the side of the crepe cake for a light and creamy addition.
• Ice cream: A scoop of vanilla or blackberry ice cream on the side of the crepe cake adds a refreshing touch.
• Lemon curd: Top the crepe cake with a spoonful of lemon curd for a tangy and sweet contrast.
• Caramel sauce: A drizzle of caramel sauce adds a rich and buttery flavor to the crepe cake.

There are many delicious options for serving blackberry crepe cake. Choose your favorite accompaniments and enjoy!

How To Store Pioneer Woman Blackberry Crepe Cake?

In The Fridge:

To store blackberry crepe cake in the refrigerator, place the cake in an airtight container or wrap it tightly in plastic wrap. The cake will keep in the refrigerator for up to 3 days.

In The Freezer:

To freeze blackberry crepe cake, place the cake in an airtight container or wrap it tightly in plastic wrap and aluminum foil. The cake will keep in the freezer for up to 3 months.

How To Thaw Pioneer Woman Blackberry Crepe Cake?

To thaw a blackberry crepe cake, you can follow these steps:

• Remove the cake from the freezer and place it in the refrigerator for several hours or overnight to allow it to thaw slowly.
• Alternatively, you can place the cake in the microwave on the defrost setting for a few minutes until it is thawed.
• You can also place the cake in a warm place, such as on the countertop, for a few hours to allow it to thaw.
• Once the cake is thawed, you can slice and serve it as desired. If the cake has been frozen for an extended period of time, the texture may be slightly different once it is thawed, so it is best to thaw and serve the cake as soon as possible.

It is important to note that the time it takes for the cake to thaw will depend on the size and thickness of the cake, as well as the temperature of the room or refrigerator. Be sure to allow enough time for the cake to thaw completely before slicing and serving.

How To Reheat Pioneer Woman Blackberry Crepe Cake?

In The Oven:

• Preheat the oven to 350°F (180°C).
• Place the slices of crepe cake on a baking sheet and cover them with aluminum foil.
• Heat the crepe cake in the oven for about 10-15 minutes, or until it is heated through.
• Remove the foil and serve the cake while it is still warm.

In The Microwave:

• Place a slice of crepe cake on a microwave-safe plate.
• Heat the crepe cake in the microwave on medium power for about 20-30 seconds, or until it is heated through.
• Repeat with additional slices as needed.

It is important to note that the time it takes to reheat the crepe cake will depend on the size and thickness of the slices, as well as the power of your microwave. Be sure to check the cake frequently to ensure that it does not become overcooked or dried out.

FAQ Section

Can I make the crepes in advance and freeze them?

Yes, you can make the crepes in advance and freeze them for later use. To do this, allow the crepes to cool completely after cooking, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, you can transfer the crepes to a freezer-safe bag or container for storage.

Can I use a different type of fruit in the crepe cake?

Yes, you can use a different type of fruit in the crepe cake. Some options could include raspberries, strawberries, blueberries, or sliced peaches.

Can I use a different type of sauce or topping on the crepe cake?

Yes, you can use a different type of sauce or topping on the crepe cake. Some options could include chocolate sauce, caramel sauce, or a fruit compote.

Can I make the crepes and filling ahead of time and assemble the cake later?

Yes, you can make the crepes and filling ahead of time and assemble the cake later. Simply store the crepes and filling in the refrigerator until you are ready to assemble the cake.

Can I use a different type of flour for the crepes?

Yes, you can use a different type of flour for the crepes. Some options could include whole wheat flour, almond flour, or coconut flour. Just be aware that using a different type of flour may affect the texture and flavor of the crepes.

Can I omit the alcohol from the crepe batter?

Yes, you can omit the alcohol from the crepe batter if you prefer. Simply omit the liqueur and increase the milk by the same amount.

Can I make the crepes gluten-free?

Yes, you can make the crepes gluten-free by using a gluten-free flour blend in place of the all-purpose flour.

Can I make the crepes ahead of time and store them in the refrigerator?

Yes, you can make the crepes ahead of time and store them in the refrigerator for up to 2-3 days. Simply wrap the crepes in plastic wrap and store them in an airtight container in the refrigerator.

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• Sour Cream Pancakes Pioneer Woman

Pioneer Woman Blackberry Crepe Cake Nutrition Fact

• Calories: 80
• Total fat: 7 g
• Saturated fat: 6 g
• Cholesterol: 70 mg
• Sodium: 280mg
• Total carbohydrate: 25g
• Dietary fiber: 2 g
• Sugar: 8.9 g
• Protein: 6 g