Hamdi Saidani Pioneer Woman Blackberry Crepe Cake is made with milk, all-purpose flour, granulated sugar, kosher salt, eggs, salted butter, heavy cream, powdered sugar, vanilla bean paste, lemon curd, blackberry jam, fresh blackberries, and lemon. This easy Blackberry Crepe Cake recipe creates a tasty dessert that takes about 3 hours and 50 minutes to prepare and can serve up to 12 people.
Pioneer Woman Blackberry Crepe Cake Ingredients
Crepes:
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- Pinch of kosher salt
- 4 large eggs
- 5 tablespoons salted butter, melted
Whipped Cream:
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 tablespoon vanilla bean paste
Assembly:
- 1/2 cup lemon curd
- 1/2 cup blackberry jam
- 1/2 cup fresh blackberries, halved
- 1 lemon, sliced into wheels
How To Make Pioneer Woman Blackberry Crepe Cake
- Prepare the Crepe Batter: In a blender, combine milk, flour, sugar, salt, and eggs. Blend until smooth. Transfer the batter to a bowl, cover, and refrigerate to rest for at least 2 hours or overnight.
- Cook the Crepes: Heat a 10-inch nonstick skillet over medium-low heat and brush with a teaspoon of melted butter. Pour a small amount of batter into the center of the skillet, swirling to cover the surface evenly. Cook for 60 to 90 seconds or until the bottom is lightly golden, then carefully flip and cook for another 15 to 20 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter, adding butter to the skillet as needed.
- Make the Whipped Cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla bean paste until light and airy with medium peaks.
- Assemble the Cake: Place a crepe on a cake stand or large plate. Spread 3 tablespoons of whipped cream over the crepe, leaving a small border around the edge. Add a tablespoon of lemon curd and spread gently. Place another crepe on top and repeat the process, alternating layers of blackberry jam and lemon curd between the crepes. Finish with the last crepe on top and mound the remaining whipped cream in the center.
- Chill and Garnish: Chill the assembled cake in the refrigerator for at least 1 hour. Before serving, garnish with halved blackberries and lemon wheels.
Recipe Tips
- Check the Batter: The crepe batter should be as thin as heavy cream. If it’s too thick, add a little more milk. Let the batter sit for a while after mixing; this helps make the crepes soft.
- Cook on Low Heat: Cook the crepes on medium-low heat to avoid burning them. They should cook slowly and stay light in color, which makes them easy to roll or fold.
- Chill the Whipped Cream Tools: Before making the whipped cream, put your bowl and beaters in the fridge to cool them. This helps the cream whip better and stay fluffy. Stop whipping when the cream looks thick and can hold its shape.
- Even Layers: Make sure to put the same amount of cream and fillings between each crepe. This keeps the cake even and makes sure every piece tastes the same.
- Let the Cake Set: After you build the cake, put it in the fridge for at least one hour. This helps the cake stay together so it’s easier to slice and serve.
How To Store Blackberry Crepe Cake
This blackberry crepe cake should be kept chilled. Simply cover the cake or place it in an airtight container and store it in the refrigerator. It’s best consumed within 2-3 days to enjoy its optimal freshness and texture.
Freezing this crepe cake is not recommended.
Pioneer Woman Blackberry Crepe Cake Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 447
- Total Fat: 28 g
- Saturated Fat: 17 g
- Carbohydrates: 43 g
- Dietary Fiber: 1 g
- Sugar: 29 g
- Protein: 7 g
- Cholesterol: 170 mg
- Sodium: 190 mg
FAQs
Can I Make The Crepe Mix The Day Before?
Yes, you can make it ahead. It’s actually good to let the mix sit in the fridge for at least 2 hours or even overnight. This helps the crepes turn out softer and nicer.
What If I Don’t Have Vanilla Bean Paste For The Cream?
You can use the same amount of pure vanilla extract instead. This will still give your cream a nice vanilla taste.
Can I Use Frozen Blackberries Instead Of Fresh Ones?
Yes, you can use frozen blackberries if you don’t have fresh ones. Just make sure they are thawed and well-drained so they don’t make the cake too wet.
How Do I Know When The Crepes Are Cooked?
The crepes are done when they are lightly browned on the bottom and can be easily lifted to flip. It usually takes about 60 to 90 seconds on the first side and a bit less on the second side.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pancake Muffins
- Pioneer Woman Sheet Pan Pancake
- Pioneer Woman Mason Jar Pancake Mix
- Pioneer Woman Sour Cream Pancakes
- Pioneer Woman Chuck’s Fudge
Pioneer Woman Blackberry Crepe Cake
Description
Pioneer Woman Blackberry Crepe Cake is made with milk, all-purpose flour, granulated sugar, kosher salt, eggs, salted butter, heavy cream, powdered sugar, vanilla bean paste, lemon curd, blackberry jam, fresh blackberries, and lemon. This easy Blackberry Crepe Cake recipe creates a tasty dessert that takes about 3 hours and 50 minutes to prepare and can serve up to 12 people.
Ingredients
Crepes:
Whipped Cream:
Assembly:
Instructions
- Prepare the Crepe Batter: In a blender, combine milk, flour, sugar, salt, and eggs. Blend until smooth. Transfer the batter to a bowl, cover, and refrigerate to rest for at least 2 hours or overnight.
- Cook the Crepes: Heat a 10-inch nonstick skillet over medium-low heat and brush with a teaspoon of melted butter. Pour a small amount of batter into the center of the skillet, swirling to cover the surface evenly. Cook for 60 to 90 seconds or until the bottom is lightly golden, then carefully flip and cook for another 15 to 20 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter, adding butter to the skillet as needed.
- Make the Whipped Cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla bean paste until light and airy with medium peaks.
- Assemble the Cake: Place a crepe on a cake stand or large plate. Spread 3 tablespoons of whipped cream over the crepe, leaving a small border around the edge. Add a tablespoon of lemon curd and spread gently. Place another crepe on top and repeat the process, alternating layers of blackberry jam and lemon curd between the crepes. Finish with the last crepe on top and mound the remaining whipped cream in the center.
- Chill and Garnish: Chill the assembled cake in the refrigerator for at least 1 hour. Before serving, garnish with halved blackberries and lemon wheels.
Notes
- Check the Batter: The crepe batter should be as thin as heavy cream. If it’s too thick, add a little more milk. Let the batter sit for a while after mixing; this helps make the crepes soft.
- Cook on Low Heat: Cook the crepes on medium-low heat to avoid burning them. They should cook slowly and stay light in color, which makes them easy to roll or fold.
- Chill the Whipped Cream Tools: Before making the whipped cream, put your bowl and beaters in the fridge to cool them. This helps the cream whip better and stay fluffy. Stop whipping when the cream looks thick and can hold its shape.
- Even Layers: Make sure to put the same amount of cream and fillings between each crepe. This keeps the cake even and makes sure every piece tastes the same.
- Let the Cake Set: After you build the cake, put it in the fridge for at least one hour. This helps the cake stay together so it’s easier to slice and serve.
