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Spring Crepe Cake

Behold the ultimate healthy crepe cake!

crepe cake

Spring is finally here. Green lawns, blooming flowers and ripe produce. This crepe cake has been anticipated just for an excuse to use our favorite fruits like strawberries and raspberries!

Crepes make the perfect base to enjoy all your favorite fruit. A crepe cake allows for even more creativity.

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This crepe cake is made with traditional crepes, an organic thickened yogurt cream and perfectly ripe berries. It’s delicious and flavorful and a happy hello to warmer days ahead!

crepe slice

 

Spring Crepe Cake (dairy free option)
Print Recipe

Crepes
2 cups Almond Milk
3 Eggs
2 Tablespoons Honey
3 Tablespoon Oil
1 teaspoon Salt
1/2 teaspoon Pure Vanilla Extract
1 3/4 cup White Spelt Flour

In a small mixing bowl, combine the eggs and honey. Add the milk, oil, salt and vanilla and mix until well combined. Whisk in the flour until the batter is smooth and runny. Allow to sit for 10 minutes.

Heat up a skillet or griddle. Add a bit of butter to your pan if not using a nonstick pan and allow to melt.  Pour about 3 tablespoons of the batter onto the hot pan and immediately lift and swirl the batter to form a thin circle. Flip when the edges begin to lift and darken. The crepes should be light yellow to a golden color. Place the crepes on a dish. When all the crepes are cooked, place them in the fridge to cool for 20 minutes. They crepes must be completely cooled before assembling!

Fillings
1 1/4 cup sliced Assorted Fresh Fruit
1 cup strained, thickened Unsweetened Yogurt (leave out in a fine mesh sieve overnight or use Greek style)*
2/3 cup Powdered Xylitol
1/4 cup White Spelt Flour
1/2 teaspoon Pure Vanilla Extract

Assemble
Place two crepes on the bottom of a serving dish or plate. Top with 2 tablespoons of yogurt cream. Place two more crepes over the cream. Top crepes with 2 tablespoons of cream and lay sliced fruit over the cream. Cover that layer with two more crepes. Repeat the process until your desired height. You can make this cake as big or as small as you’d like! Top the cake with a dollop of cream and more berries. Place the cake in the fridge uncovered to set for at least one hour. If you cut into it before, it will be slightly messy. But if you don’t care how it ends up looking- dive in at any time!

Yields one large crepe cake or about 25 medium sized crepes.

*For non dairy eaters, this cake is superb with our vegan whipped cream.

 

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14 comments

  1. Beautiful! I love the fresh fruit. :)

  2. Georgous, tasty & fabulous!

  3. I wonder if you could use Almond Flour

    • Crepes are pretty delicate by nature and almond flour may be a little too coarse. But we’d love to hear how they turned out if you try it. Thanks!

  4. Thanks for the wonderful recipe. It did NOT last long and was SO delicious!!

  5. Our whole family is obsessed with crepes! I will have to make this soon, I’m thinking for the upcoming holidays. I can’t wait to surprise them! You state coconut cream will work?? What about coconut yogurt?

    • Hi Sarah! Thank you! Yes, any kind of yogurt, (even coconut or even soy) would work great! Just use whatever you typically like the best. I hope your family enjoys this!!

  6. I have had something similar to this before. I love your healthy changes to a traditionally unhealthy treat. It looks healthy and totally delicious!

  7. This is just stunning. Thanks for the recipe.

  8. There seems to be a lot of sugar in this cake, but it looks absolutely delicious. How much does it really serve? Wondering if I could cut down the sugar per serving.

    • This cake can be made as big or as small as you’d like. If you use up all the crepes, which makes about 25 medium sized crepes, the cake will be very large and tall, and therefor, you could get at least 6 servings. You could also make 2 shorter crepe cakes if desired. The sugar content is partly due to the fruit and again, it serves at least 6 generous servings. If you are concerned about too much sugar, you could increase the servings to 8 or decrease the sugar in the actual crepes. But you need the sweetener in the cream so it will be firm and hold up well. Thanks!