Tropical Crêpe Cake
Prep Time: 30 mins
Total Time: 45 mins
Makes 14 Servings
Ingredients:
Crêpe Batter:
½ cup Sun Tropics Passion Orange Guava 100% Juice
½ cup 2% milk
4 large eggs
4 Tbsp unsalted butter, melted (plus more for cooking)
1 cup all-purpose flour
½ tsp salt
Tropical Frosting:
1 cup unsalted butter, softened
12 oz sweetened condensed milk
8 oz cream cheese, softened
2 tsp vanilla extract
2 Tbsp Sun Tropics Passion Orange Guava 100% Juice
Coconut sugar (optional, for topping)
Fresh tropical fruit or berries (optional, for topping)
Directions:
- In a blender, combine Passion Orange Guava Juice, milk, eggs, melted butter, flour, and salt. Blend until smooth, scraping down the sides as needed. Let the batter rest while you heat the skillet.
- Heat a 9-inch nonstick skillet over medium heat. Lightly grease with butter. Pour in about 3 Tbsp of batter, swirling to evenly coat the pan. Cook for 30 secs. per side, or until lightly golden. Transfer each crêpe to a clean cutting board to cool. Repeat until you have at least 15 crêpes.
- Make the Tropical Frosting. Using a stand mixer fitted with the whisk attachment, beat softened butter and sweetened condensed milk on high speed for 7 mins., until fluffy and pale. Add cream cheese, 1 Tbsp at a time, mixing on medium-high speed until smooth. Add vanilla extract, Passion Orange Guava Juice and whisk until full incorporated.
- Place one cooled crêpe on a serving plate. Spread with about 3 Tbsp of frosting, then top with another crêpe. Repeat until you’ve used all 15 crêpes and all of the frosting.
- Refrigerate for at least 6 hours, or overnight, to allow the cake to firm up. Before serving, dust with powdered sugar and top with fresh tropical fruit or berries, if desired.