Taro Mille Crepe Cake

🥄 What is a Taro Crepe Cake?

Taro Crepe Cake is a no-bake multi-layered dessert featuring thin layers of crepes and taro cream. It has a light, creamy flavor, subtle earthiness, and nuttiness from the taro.

The secret to getting taro flavor

Use taro powder instead of fresh taro. Taro powder has a strong taro flavor but does not affect the texture of the crepes. Fresh taro will alter the texture of the crepes, making them extremely fragile. The perfect crepe should be delicate and thin yet slightly elastic and pliable.

Why you'll love this recipe

• Shop-stopper: The alternating layers and purple color give this crepe cake an elegant look. It's a perfect dessert designed to wow your guests.
• Flavorful: The taro powder gives the cake a strong taro flavor. The crepes are slightly sweet and have a subtle egginess.
• Versatile: The base recipe is extremely versatile. You can adjust the flavor and sweetness to your liking without impacting the texture of the crepes. Taro crepe cake has a sweet and neutral flavor and can be paired with many ingredients. Try drizzling on fresh fruit or hazelnut spread!

🧂 Ingredients

• Taro powder - I like to use Taro bubble tea powder. It has a concentrated taro flavor and can be found in many Asian grocery stores such as T&T Supermarket and Pricesmart.
• Flour - This recipe was tested using all-purpose flour.
• Milk - Any % of milk will work fine. See below for other alternatives.
• Eggs - One of the most important ingredients in crepe making. They give the crepes structure, which enables us to make them paper thin. This recipe uses six whole eggs.
• Salt - Just a little bit to enhance flavors
• Butter - Adds richness and tenderness.

Substitutions & Variations

• Substitute milk with non-dairy alternatives like oat, soy, coconut, or almond.
• Butter can be substituted with a neutral-flavored oil like canola, corn, soybean, or peanut.
• Taro powder can be substituted with purple sweet potato powder or ube powder for a similar flavor profile. If you want something different, it can be replaced with matcha powder or even black sesame and lotus seed pastes.
• Add a drop of purple food coloring or Ube powder to give it a more intense purple color.
• Serve with freshly chopped fruits or steamed taro.

🔪 Instructions

STEP 1: Add flour, salt, taro powder, milk, eggs, and melted butter to a blender cup. Blend on medium-high speed until smooth. Leave the lid on and allow it to rest for at least one hour and up to overnight.

STEP 2: Heat a 10-inch non-stick pan until it's medium-hot. Use a paper towel to wipe the bottom with a bit of oil or butter. Pour ⅓ cup of batter into the pan, pick it up, and tilt it in a circle to cover the pan in a thin layer.

STEP 3: Cook the crepe until the bottom begins to brown, about 1 minute.

STEP 4: Use a spatula to flip it over and cook briefly on the other side, then transfer it to a plate. Repeat until the remaining batter is cooked. Allow the crepes to cool in the refrigerator until cool to the touch.

STEP 5: Add the heavy cream, taro powder, and powdered sugar to a mixing bowl and beat on high for 3-4 minutes until stiff peaks form.

STEP 6: To assemble: Place one crepe on a large plate or cake stand. Put a small amount of cream in the center, then use an offset or icing spatula to spread it evenly across the crepe.

STEP 7: Refrigerate for at least 2 hours, then slice and serve!

💭 Top Tips

• Cool your mixing bowl for at least 15 minutes so the cream doesn't get runny. It will end up being more stable.
• Allow the crepe batter to rest for at least one hour and up to overnight. During this time, air bubbles will dissipate, and the flour will fully hydrate, resulting in smooth, tender crepes.
• Use a fish spatula for flipping the crepes! The thin edge and long head make it easy to slide underneath and flip them.

🥡 Storage & Leftovers

Storing: Store leftover Taro Mille Crepe Cake, securely wrapped in plastic wrap, in an air-tight container in the refrigerator for up to 3 days.

Freezing: Crepe cake can be frozen for up to a month by tightly wrapping it in plastic. You can also cut the cake into slices and individually wrap each one. Defrost it in the fridge overnight before serving.