It’s creeping on the end of June and that can only mean one thing: PRIDE. Although this yearly month-long festivity is widely understood to be a celebration of all things LGBTQ, it can mean so much more than that. It can mean being proud of who you are, and not being afraid of what makes you different. It can mean getting to define yourself and your family on your own terms. It can mean standing up to the haters, letting your hair down, getting your groove on, and letting your
freak unique flag fly. It can—and should—mean fun. This year, we’re celebrating louder and prouder than ever—and we’re kicking it off with some seriously fun recipes for the occasion, courtesy of video art duo Lazy Mom and recipe developer Jason Schreiber.
First up? A delicious crepe cake with rainbow-colored custard frosting. (And don’t worry—you can make yours as neat—or as buck wild crazy—as you want. See bottom of post for the G-Rated version.) #loveislove
You’ll need 13 crepes to assemble the cake, but you’ll have extra batter to allow for mishaps. Try filling any leftovers with jam, nutella, or fruit!
Makes one 8-inch cake
2 cups all-purpose flour
¼ cup sugar
¾ teaspoon kosher salt
3 cups whole milk
6 large eggs
8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
Vanilla cream filling, recipe follows
Red, orange, yellow, green, blue, and purple gel food coloring
Lightly sweetened whipped cream, for serving
Whisk together the flour, sugar, and salt in a large mixing bowl. Whisk together the milk and eggs in a large measuring cup with a pour spout.
Make a well in the center of the flour mixture. While whisking constantly, slowly pour the milk mixture into the flour mixture, incorporating more flour as you go form first a paste and then a loose batter. Cover and refrigerate 8 hours or overnight.
Briefly puree the batter with an immersion or countertop blender until smooth, then add the melted butter and continue to puree until incorporated.
Heat a crepe pan or a nonstick skillet that is 8 inches across the bottom over medium. Lightly brush with melted butter. Off heat, add ⅓ cup batter to pan and swirl to coat the bottom. Return pan to heat and cook undisturbed until the edges are crisp and the pancake is opaque, about 2 minutes.
Using a small spatula, gently loosen the edge of the crepe that is furthest from you. Grab the released edge with your fingers and quickly lift the crepe and flip it over. Act quickly and deliberately to prevent the crepe from tearing and to protect your fingers – it will be hot! Continue to cook on the second side 1 minute, then slide the crepe out of the pan onto a large flat plate.
Repeat with remaining batter, adding more butter to the pan as needed. Stir the batter occasionally to prevent it from settling as it sits. Stack the crepes on top of each other as you finish them; they will not stick together. Allow the crepes to cool completely before assembling the cake.
Sort through the crepes to find 13 that are similar in size and shape, and set the nicest one aside to use as the top. Place one crepe in the center of a serving platter.
Transfer ⅔ of a cup of the vanilla cream filling to a small bowl and tint with purple food coloring to desired shade. Spread half the purple filling over the first crepe with an offset spatula and then top with a second crepe. Spread with remaining purple filling.
Continue to assemble the cake in the same manner, tinting ⅔ of a cup of filling as you go to make each color of the rainbow and dividing it between two layers. Place the nicest crepe on the top of the cake and refrigerate until firm, at least 1 hour or overnight. Top with lightly sweetened whipped cream just before serving. Store in refrigerator up to 1 day.
Vanilla Cream Filling
Makes 4 cups
2 cups whole milk
½ cup sugar
1 teaspoon pure vanilla extract
2 large egg yolks
6 tablespoons cornstarch
3 tablespoons unsalted butter
1 cup heavy cream
Whisk together the milk, sugar, vanilla, egg yolks, corn starch, butter, and a pinch of salt in a small saucepan. Bring to a boil over medium high heat, whisking constantly, until mixture thickens, about 7 minutes. Continue to boil, whisking constantly, 2 minutes, then strain through a fine mesh sieve into a heatproof bowl. Press plastic wrap directly on the surface of the custard to prevent a skin from forming and refrigerate until firm, at least 2 hours or overnight.
Whisk the chilled custard until completely smooth. Whip heavy cream to soft peaks in a large mixing bowl, then whisk into custard. Use immediately.
And here it is, dressed to impress: