In a large mixing bowl, combine the flour, milk, eggs, granulated sugar, melted butter, vanilla extract, and a pinch of salt. Whisk together until smooth. This is where I channel my abuela’s practice of following senses over measurements—aim for a silky batter that’s free of lumps.
Divide the batter into six smaller bowls. Add a few drops of food coloring to each bowl to create the colors of the rainbow: red, orange, yellow, green, blue, and purple. Stir each until the color is evenly distributed.
Heat a non-stick skillet over medium heat. Lightly grease it with butter. Pour about 1/4 cup of one colored batter into the skillet, swirling to cover the bottom in a thin, even layer. Cook for 1-2 minutes until the edges lift easily. Flip and cook for another 30 seconds.
Repeat with the remaining batters, stacking the cooked crepes on a plate. Let them cool completely. This step reminds me of making tortillas with my grandmother, one by one, as stories and traditions were shared.
For the cream filling, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. This is your chance to add a sweet, creamy layer reminiscent of the comforting desserts I often enjoyed after family dinners.
To assemble, place one crepe on a serving platter. Spread a thin layer of whipped cream over it, then top with another crepe of a different color. Continue layering until all crepes are used, finishing with a top layer of cream.
Chill the assembled cake in the refrigerator for at least 1 hour to set. This is the perfect time to reflect on the joyful act of creating something beautiful from scratch.
