Editor, momstown Belleville
This king cake of the Louisiana tradition is made in a variety of ways. The most simple, and the most traditional, is a ring of twisted cinnamon roll-style dough topped with icing or sugar, usually colored purple, green, and gold (the traditional Mardi Gras colors) with food coloring. King cakes may also have additional fillings like cream cheese, cinnamon, pralines, or strawberry. Also, some bakeshops now make king cakes for other holidays that immediately surround Mardi Gras season, such as green and red-icing king cakes for Christmas, red and pink-icing cakes for Valentine's Day, and green and white-icing cakes for St.Patrick's Day. King Cakes can also be made for Halloween, then Thanksgiving – and some continue making them until after the Mardi Gras season with an Easter holiday king cake. It has become customary in the Southern culture that whoever finds the trinket (a hidden treasure inside which, in this case is a jelly bean)must provide the next king cake or host the next Mardi Gras party.
I found this recipe which combines both the King Cake and the Crepe, but in a way that is symbolic of Easter and includes Easter-type colours. It is also a real hit with children, as it is a sweet Easter breakfast or dessert treat. You can decorate it with pastel icings, sprinkles, and even include a baby or jelly beans to find inside. A hidden Easter treasure is always popular with the younger crowd at your family's extra-special Easter feast!
WHAT YOU NEED:
125g plain flour (all purpose)
15g caster sugar (super fine granulated)
pinch of salt
2 medium eggs
50ml double cream
Butter for greasing
For the filling
60g brown sugar
1 1/2 tsp ground cinnamon
60g unsalted butter
1/2 tsp vanilla extract
For the cream cheese sauce
70g Cream Cheese
70g Icing Sugar (powdered/confectioners)
1 tbsp double cream
1/4 tsp vanilla extract
WHAT YOU DO:
To make the crepes, whisk together the flour, sugar, salt, eggs and 100ml of the milk until you have a smooth batter. Add the remaining milk and the cream and whisk to combine.
Cover and rest at room temperature for 1 hour
Meanwhile make the filling, add the sugar, cinnamon and butter to a small saucepan and cook on medium heat until butter and sugar has melted, stirring occasionally. Remove from heat and leave to cool.
Cook the crepes, brush a non stick frying pan with a little butter – you only want a very small amount. Place on medium heat.
Ladle in 1/3 cup of batter per crepe, swish pan around so batter is a thin layer over bottom of pan. Cook on 1 side for 1 minute 30 seconds, then flip and cook for a further 30 seconds.
Transfer cooked crepes to plate, with a piece of greaseproof paper between each crepe.
Make the sauce, add all the ingredients to a bowl and beat until combined and smooth
Spread about 1/2 tbsp filling over one side of each crepe and roll up and place on serving plate.
Drizzle cream cheese sauce over the crepes and add sprinkes
*This recipe came from: Michelle @ Giraffes Can Bake
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