Return of the Dragon(fruit) and Treasured Times

It’s been a very busy season of going back to school and adjusting to this new normal. The kids have been going to school in person 1-2 days a week, and the rest of the days are at home online learning. I’ve been like a teacher’s assistant guiding the lessons, an IT help desk navigating Tech issues, and a secretary keeping track of a schedule of zoom/google classroom meetings, in addition to all the other things Mommy’s do at home. Despite the craziness, I’m thankful to be able to be home with the kids in this season of life. I am thankful that I can be the one to help them and care for them through these inconsistent times and constant changes. I love hearing the little moments of laughter from them, and seeing the cute things they invent, and feeling their snuggly arms around me. These are treasured times!

The mornings are hectic, but there are afternoons of slowness where we all settle down. Usually during their snack time, I let the kids watch some tv. I get some mommy time where I can cook and bake. I joined an Instagram group where every 2 weeks, we get a cooking challenge for a certain theme. The theme was Layers. You could make anything, but I had an idea to make a crepe cake. We always have dragonfruit in the refrigerator because my husband loves them. I decided to incorporate the dragonfruit pitaya powder into the crepe batter to make pink crepes. Thus, this Dragonfruit Coconut Mille crepe cake was born! It’s a unique looking crepe cake and flavor. Hope you will try it out sometime!

Dragonfruit Coconut Mille Crepe Cake

For 12-14 crepes:

1 1/2 cups whole milk

3 tablespoons granulated sugar

3 large eggs

2 1/2 tablespoons canola oil

1 1/8 cups or 145 grams cake flour

2 1/2 tablespoons dragonfruit pitaya powder

1 teaspoon vanilla extract

Canola oil for nonstick frying pan

For coconut whipped cream: (Place stand mixer bowl and whisk attachment in refrigerator for at least 30 min)

3/4 cup heavy cream

1 can of coconut cream (put in refrigerator for at least 30 min)

2/3 cup Confectioners or powdered sugar

For topping:

One medium sized dragonfruit, cut in thin semicircle slices, and placed on top of paper towels 

Gold star sprinkles (optional)

Directions:

In a medium pot, heat milk and sugar on medium heat. Stir with whisk until sugar is dissolved for about 1 minute. Set aside to cool.

Pour milk & sugar mixture into a blender.

Add eggs, canola oil, cake flour, and pitaya powder into blender.

Blend using the pulse mode until combined. You may have to push down the dry ingredients with a spatula from the sides of the blender so it’s incorporated.

Put mixture in refrigerator for at least 1 hour.

Stir mixture before making the crepes.

Put a nonstick 10 inch pan over low heat. Add about 2 teaspoons of canola oil to pan and spread around with a silicone brush or folded paper towel. You want a thin coating of oil on the pan.

Using a small ladle or 1/4 cup, pour batter onto the pan. Hold the pan handle and carefully swirl around the batter to fill the pan evenly.

Cook the first side of the crepe for approximately 2 1/2-3 minutes. It will start to turn golden on the edges. Using a flat spatula, carefully flip the crepe.

The second side will cook in less than a minute. 

Place on a parchment lined tray. Let cool. You can start to stack the crepes when they are room temperature.

Stir the batter before making each crepe. Add about 1/2 teaspoon of oil before each crepe. If crepe is sticking to pan, add a little more oil.

Repeat making the crepes until you have about 12. You may have more depending on how much batter you poured.

If you want the same size crepes like I have, take a slightly smaller plate and place on top of each crepe. Trim the excess edges around the plate with a sharp paring knife.

Take out chilled mixer bowl and whisk attachment from refrigerator. Add the solid coconut cream from the can to the bowl. It should be about 1/3 cup.

Add the heavy cream to the bowl and whip at low speed. When it starts to foam at the edges, add sugar.

Continue to whip until almost stiff, slightly soft. Make sure it is still soft and spreadable.

Place first crepe on a lazy susan or rotating cake stand. Coat evenly with coconut whipped cream. Leaving about 1/2 inch from outer edge.

Continue this process until the last crepe is on top.

Place crepe cake in a container and refrigerate until ready to serve.

When ready to serve, overlap dragonfruit slices evenly on top of cake. Add gold star sprinkles at the corners of every couple of dragonfruit slices. Enjoy!