Description
A delightful and visually stunning layered crepe cake filled with jasmine melon puree and whipped cream, perfect for family gatherings and celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups whole milk (or almond/coconut milk)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 cup jasmine melon flesh (pureed)
- 1 cup whipped cream (or whipped coconut cream)
- Fresh melon slices for garnish
- Edible flowers for garnish
- Powdered sugar for dusting
Instructions
- In a mixing bowl, whisk together flour and eggs. Gradually add milk and melted butter, mixing until smooth. Incorporate sugar and vanilla until lump-free.
- Heat a non-stick skillet over medium heat, lightly greased. Pour 1/4 cup batter into skillet, swirling to make a thin layer. Cook 1-2 minutes per side or until golden brown. Stack cooked crepes on a plate with parchment paper to cool.
- In a separate bowl, mix jasmine melon puree and whipped cream. Adjust sweetness if needed.
- Layer crepes with jasmine melon filling, repeating until desired height is reached.
- Refrigerate for at least 2 hours to set. Garnish with fresh melon slices, edible flowers, or powdered sugar before serving.
- Slice generously and serve.
Notes
Experiment with other melons if jasmine melon is unavailable. The cake can also be flavored with lime or served alongside seasonal berries for contrast.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 10g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: crepe cake, jasmine melon, dessert, layered cake, summer dessert