Main Page
Festive table
Green pancake cake without dyes

Green Crepe Cake, No Food Coloring

Let's make a colorful crepe cake without any food coloring! The color shades from dark at the bottom to light at the top. Spinach gives the crepes their bright green color—it has a neutral taste, so you won't taste it in the cake; it just adds a rich, vivid color.

Ira

Recipe author

Composition / ingredients

Servings:

Spinach

150

Milk

350

All-purpose flour

200

Eggs

Vegetable oil

Sugar

Salt (pinch)

Milk

500

All-purpose flour

300

Eggs

Vegetable oil

Sugar

Salt (pinch)

Milk

200

Sour cream (15%-20%)

700

Powdered sugar

250

Gelatin

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 26 % 10 g

Carbohydrates 59 % 23 g

206 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

GREEN BATTER: Rinse the spinach, cover it with boiling water, and let it sit covered for 5 minutes.
Step 2:

Drain the water, put the spinach in a blender, add the milk, and blend until smooth. Pour the spinach milk into a separate bowl.
Step 3:

Add the eggs, salt, and sugar, mix, then add the flour.
Step 4:

Stir until you have a thin crepe batter. Cover the bowl and let it rest for 15–20 minutes.
Step 5:

PLAIN BATTER: In another bowl, mix the milk, eggs, salt, sugar, and flour to the same consistency. Cover and let it rest for 15–20 minutes.
Step 6:

Just before cooking, stir the oil into each batter.
Step 7:

COLORED CREPES: Now you can blend the green and plain batters in any proportion to get crepes in different shades.
Step 8:

To get the colors right, blend the green and plain batters in a separate bowl to make a medium shade distinct from both.
Step 9:

First, cook several crepes from each color of batter.
Step 10:

Then blend the batters to make crepes in the in-between shades. Cook the crepes in a dry skillet. This amount of batter makes about 30 crepes, roughly 7.5 inches across.
Step 11:

The crepes come out in a range of colors, from pale to deep green. Set aside 3 crepes of different colors to decorate the cake.
Step 12:

CREAM: Stir the gelatin into the milk and let it bloom. Add the powdered sugar and vanilla sugar to the sour cream, mix, and let it sit so the sugar dissolves.
Step 13:

Gently warm the gelatin until fully dissolved, then stir it into the sour cream and mix well.
Step 14:

CAKE: Put the first crepe on a serving plate, set a cake ring around it, and stack the crepes one by one, spreading each with cream—about 2 tablespoons per crepe.
Step 15:

Build the cake from dark crepes at the bottom to light ones at the top.
Step 16:

Pour all the remaining sour cream on top.
Step 17:

DECORATION: Roll up the 3 reserved crepes and slice them.
Step 18:

Decorate the cake with the sliced crepes.
Step 19:

Refrigerate the cake for a few hours so the cream sets completely. Once it's firm, carefully remove the ring—warm the sides with a hot damp towel or a hair dryer to loosen it.
Step 20:

Enjoy with a cup of tea!