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Wayyyyyyyyyy too sweet and greasy. Hi Angeline, I’m more than happy to troubleshoot. Hi Gail, that could be due to putting less cream? I tried to make the filling 3 times today but could not get the milk and butter to combine without getting clumpy. We’ll try to tackle it tonight for tomorrow’s get together . Some tiny lumps are ok and will not be noticeable in the cake. Hello Lori, thanks for giving this recipe a try and I’m glad that reducing the filling worked well! Please Email me…. I’m thinking that weight was what they use for condensed milk not measurement. my daughter loves Lady M cakes, so made your crepe cake this weekend. Really disappointed. It’s hard to eat more than a tiny slice in my opinion. I just made ur crepe cake recipe and it is a hit. Dumb question – where do you put 15 crepes as you’re making them? Tasted very yummy. Hi! Thank you! Thanks! It would work fine using a whole milk. My name is Gail and Im a Home Baker. Thanks for sharing your fantastic review! 2. Loads of kisses, from Mauritius Island. Hi Natasha! The frosting was whipped well though. First thing I love u a lot because I love ur personality, videos and recipes. Hope that helps! Do you use a skillet or do you have one of those fancy crepe makers – and if so, would you recommend that to the rest of us? I’m doing it again right now, but I made the mistake of adding the melted butter after I blended everything. Needless to say, we all love it! Thank you for that awesome review! Protein donuts, shortcakes, muffins, and crepes are just a few of the recipes you can create with Flourish and everyday ingredients found in your kitchen. Crepe: This turned out very good! I used a non-stick pan today instead of my big crepe maker or my little crepe pan to fit the diameter of my cake stand. I don’t have a blender. Hi Rubin, you might try using a little less frosting between layers if you are getting too much sliding – it might just be due to too much cream. I’ve been using this method of making crepes for years and I will never get tired of this recipe! 2 Tbsp granulated sugar Sorry I can’t be more helpful! Hi Elena, I haven’t tried that so I’m not sure if it would thicken up enough. Learn more... Natasha's top tips to unleash your inner chef! Hi Natasha, this recipe looks amazing, I am planning to make it for bake sales. Welcome to my kitchen! I was able to make it with just a whisk and a bowl and it came out delicious! ^_^, Hi Mary, thank you so much for pointing that out!! Yours looks much taller, even though I also used 15 crepes. It’s as simple to make as whip the coconut cream, and it’s so sweet that you don’t need to add sugar. To serve, dust with powdered sugar if desired and top with fresh berries. They are so yummy and inspirational! Was your butter melted or softened? It is definitely important to refrigerate the cake after the frosting is on so it can set and be easier to slice (it will no longer slide around after refrigeration). Hi Natasha, how can I make this recipe keto? I mean just awful, and I’m a good baker. Continue beating for 3 minutes or until no longer lumpy. I’ve been in love with the idea of crepe cakes since I first laid eyes on them; elegant with rustic charm and so pretty! I’ve seen other recipes that require the batter to rest in the fridge overnight. Yeah! If you experiment, let me know how it goes . I also made your frosting and I add strawberry flavor it goes well. The crepes were fantastic and easy! It was so gross. What a delicious way to start the day! Hi Victoria, I haven’t tried freezing it so I’m not sure if it freezes well but it is worth experimenting! (A side thought: "Whole Wheat Crepes" would have been a much better recipe title.) I’m glad to hear the recipe is such a hit! Thank you for sharing that with us! ..for coconut cream do I refrigerate coconut milk and scoop the solid stuff off the top? First, about the size of the crepes, unless your family is really big on crepes (there are LOTS of delicious and even healthy(ish) savory recipes that can be made) and you’d use it a few times a week, it’s not worth it. Hi Jenny, if you prefer a non-cream cheese frosting, there is definitely room to experiment with a different frosting. If you’re not sure, I’ll give a try and report back! I’ve tried making it today and everything seemed to be ok but when i tried it after refrigerating for 6 hours it turned hard like butter. Thank you so much for sharing that with me, Zhareenm! Thank you for everything, Natasha! The texture of the coconut cream is like the whipped cream, or even denser. What is the storage life for this cake? I have kept this in the refrigerator for 4 days and it was still great on day 4. PS - if you are looking for an incredible Gluten-Free, Dairy-Free (Paleo) Crepes recipe, I have one for you here! Everyone will think it took you hours to prepare but it’s so simple when you’re using our fail proof blender crepes recipe. Что делать? ^_^. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. A few questions to reduce the amount of dairy and sugar if you happen to know? Add the eggs, 1 cup (250 … I usually make the crepes and freeze them, but you can also keep them in a sealed container in the frigde This link is really helpful: https://noshon.it/tips/how-to-store-leftover-crepes/, Hi! This was a terrible recipe. Thank you so much. HI Baillie, make sure your butter and cream cheese are at room temperature otherwise it will be more lumpy. It affects the texture of the crepe and also will cause the crepe to stick to the pan. I would like to know what other Frosting would go good with this ? Hi Jess, I am always happy to help troubleshoot. It’s better than store bought cream. Loved it. Read More, https://noshon.it/tips/how-to-store-leftover-crepes/. Hi Yelena, if you have a large food processor, it could work – you just want to make sure you don’t go over the max liquid level on the food processor so it doesn’t spill out through the center or top. The problem was when we went to take out 2 oz the measuring cup showed 8 oz of content, that’s where my confusion is does the measurement mean weight or amount. (last trial mixing bowl and whisk were chilled and I used a medium speed). I rarely get the batter all the way to the edge although I’ve practiced enough that I can make them round. Hello Katherine, I’m glad to hear how much you love the recipe! We use the liquid measuring cups to measure the amount in the recipe. Delicious!!! Seriously such an easy cake to make. Still, it really good! Hi. I clarified that in the recipe after reading your comment. Changing the world, one good meal at a time. Most of the cans come in 14 oz so you want to use 12 oz of that. Hi Angie, I haven’t doubled this recipe to make 30 layers but I think it could work! Refrigerate cake for at least 6 hrs or until frosting has firmed up (can be made 2 days ahead) - it will be much easier to slice after refrigeration and won't slide apart. Hi Carmen, thank you for sharing your review! Thank you – Gail. Also, make sure to use room temperature condensed milk. Mmm I haven’t tried that but it sure sounds delicious!! My question is, can it be frozen? When I was beating it, it did look like it was ready but I might have not let it form correctly as needed. Of course you can! You can refrigerate the cream if you like for 15 minutes or so and then assemble. 4) Sub cream cheese with vegan cream cheese? Oh and I forgot to ask! It’s my pleasure Irina! Sauté about 30 seconds per side or until lightly golden then flip using a thin edged spatula and sauté another 30 seconds or until the second side is golden. Wish me luck…. Hi! Also, were any substitutions made in the recipe? Hi! 2. I’m glad to hear you love it! A month ago, I saw this CAKE on Pinterest and it inspired us to make this recipe, so today we’re sharing one of the most delicious cake recipes we’ve ever tried. I made this recipe not too long ago & it turned out PERFECT! Hello Natasha. It should take just a minute or two to cool off and then you can stack them. Will try to sub low fat cream cheese for regular cream cheese and applesauce for some of the butter in the crepes. Just yuck. A food blog with simple, healthy, vegan recipes, Last Updated: Jun 21, 2019 Published: Feb 28, 2014 By: Iosune 12 Comments. The only thing I can think of is using almond flour for the crepes. Thank you so much for the recipe:), Hi Marta, I have not tried those substitutions so it is difficult to guess. Hi Natasha! I’m so happy you enjoyed that Mahir! Hi Lin, it will keep covered and refrigerated overnight , I made this for my husband’s birthday last feb 12. Easy to make perfect crepes with this–. Thank you so much for sharing that with me. 1. Add a little Flourish to your next birthday with this colourful birthday crepe cake. Thank you so much for sharing this with me Ellen! ★☆ I made it twice, but came short on the number of crepes both times. Sorry I can’t be more helpful! Thanks!!! Would you have any advice on it? Hi! Natasha, do you think food processor would work for making batter? From the picture, the final result would look whipped and lighter in color. The cream is delish and even better the next day. Hi Inna, I don’t have a great answer for that. Heat a medium (9-inch) non-stick pan over medium heat. I bought crepes, which saved a lot of time. Tested recipes with you hear that worked with that beating for 3 minutes or so and then assemble,. 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T look like it was so pretty……and then gross recipe with salted butter but suspect it will more! Frosting for the filling was divine name is Gail and Im a Home baker Dairy-Free ( Paleo crepes... So pretty……and then gross ur personality, videos and recipes the direct link for of.

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