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Pomegranate Vanilla Crepe Cake

Course Dessert
Cuisine Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients

Crepes:

  • 4 large Eggs
  • 1.5 cups Milk
  • 1 cup Water
  • 2 cups Flour
  • 3 tbsp Crisco® All-Vegetable Shortening melted
  • 1 tsp Vanilla Extract

Icing:

  • 2/3 cup Milk +2 tbsp
  • 1 tsp Salt
  • 2/3 cup Crisco® All-Vegetable Shortening
  • 2 tsp Vanilla Extract
  • 6.5 cups Powdered Sugar

Toppings:

  • 1/2 cup Pomegranate Seeds
  • 1 cup Pomegranate Juice
  • 1 cup Sugar
  • 2 tbsp Chopped Mint

Instructions

  1. In a small saucepan, combine 1 cup pomegranate juice and 1 cup sugar. Bring to boil over medium heat and then reduce to a simmer. 

  2. Simmer for 20 minutes. Remove from heat and let cool. This will thicken as it cools.

  3. Combine 4 large eggs, 1 1/2 cups milk, 1 cup water, 2 cups flour, melted Crisco® All-Vegetable Shortening and 1 tsp vanilla extract in a blender.

  4.  Pulse for 20-30 seconds until completely blended. Pour mixture into a bowl and cover. Refrigerate for 30 minutes.

  5. While batter refrigerates, make the icing. In the bowl of a stand mixer, combine 2/3 cup milk and 1 tsp salt. Mix on low for 15-20 seconds. Add in 2/3 cup Crisco® All-Vegetable Shortening and 2 tsp vanilla extract. 

  6. Mix on low and slowly add in powdered sugar. Once all powdered sugar is mixed in, turn mixer to high and beat for 1 minute. Return mixer to low speed and add in 2 Tbsp milk to thin frosting. {Note: the frosting will be thinner that usual to spread easily on the crepes.}

  7. To make the crepes, heat a crepe pan or 10-inch nonstick skillet over medium-low heat. Spray pan lightly with nonstick cooking spray. 

  8. Add about 2 Tbsp batter to the pan and swirl so that it coats the entire bottom of the pan. Cook for 30 seconds, flip and cook for an additional 20-30 seconds. Remove the crepe and cool. Repeat with remaining batter to yield approximately 20 crepes.

  9. Layer the cooled crepes with a very thin spread of frosting in between each crepe layer. Frost the top layer and then add pomegranate seeds, mint and drizzle with cooled pomegranate syrup. Refrigerate until ready to eat.