Fruit Crepe Roll Cake Recipe

Name: Fruit Crepe Roll Cake
Prep time: 85 min
Cook time: 2 min
Total time: 87 min
Yield: 10
Cuisine: Korean
Ingredients: Crepe; 3 Eggs; 40g Sugar; 0.5g Salt; 3g Vanilla extract; 150g All-purpose flour; 375g Milk; 50g Melted unsalted butter; Lemon buttercream; 260g Unsalted butter; 90g Powdered sugar; 65g Condensed milk; Lemon zest (1 lemon); Lemon juice (1 lemon); 65g Whipping cream; Strawberry; Shine muscat; Orange; Dragon fruit

Cooking Tree2024-05-0902.1K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Fruit Crepe Roll Cake.

I made a crepe roll cake with lots of colorful fresh fruits.
This time, I made a buttercream with plenty of lemon juice that goes well with the fruit, and it was refreshing and really delicious.

I always emphasize the buttercream, but you need to whip it enough so it doesn’t feel heavy and tastes delicious.
The buttercream is a bit on the heavy side, so if you don’t like heavy cream, you may want to substitute whipped cream or cream cheese cream.

Also, make sure all the ingredients are at room temperature so they don’t separate.
I like to chill the crepes in the fridge after baking so they’re a little easier to roll.

The juices burst with every bite, and the lemon buttercream adds a refreshing flavor ^^.

Enjoy the video~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Fruit Crepe Roll Cake

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Rating: 5.0/5
( 78 voted )

Serves: 10 Prep Time: 85 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 280 calories 19 grams fat

Ingredients

Crepe

3 Eggs

40g Sugar

0.5g Salt

3g Vanilla extract

150g All-purpose flour

375g Milk

50g Melted unsalted butter

Lemon buttercream

260g Unsalted butter

90g Powdered sugar

65g Condensed milk

Lemon zest (1 lemon)

Lemon juice (1 lemon)

65g Whipping cream

Strawberry

Shine muscat

Orange

Dragon fruit

Instructions

Crepes

whisk the eggs with the sugar, salt, and vanilla extract.

Sift in the flour, add a little milk, and mix evenly.

Add all the remaining milk and mix evenly, then fold in the melted butter.

Pour through a sieve, cover with plastic wrap, and let rest in the refrigerator for at least 1 hour.

Turn the crepe back and forth over low heat and chill in the refrigerator.

Buttercream (all ingredients at room temperature)

Whip the butter with an electric mixer, add the powdered sugar, and whip well (about 6-7 minutes).

add the condensed milk and whip, add the lemon zest and lemon juice, and whip well for at least 3 minutes.

Add the whipping cream and whip for at least 3 minutes to finish the cream.

Roll out 4 crepes and top with a thin layer of cream.

Spread with cream and top with fruit.

Fill in the gaps between the fruit with cream and smooth with a silicone spatula.

do not turn, wrap in plastic wrap to firm up and refrigerate for about 3 hours.

Notes

- Pan size : 19cm

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