Berry Crepe Cake

This cake is made with love for a dear friend’s birthday today! I met Alyssa a few years ago when we lived in the same neighborhood. It took us a year of living around the block from each other before actually meeting, but once we did, we were instant friends. She’s the kind of girl that makes you feel instantly comfortable – she cares about people and she is good at showing it. She has a gift for making people feel loved and important. What I might like the most about her is her enthusiasm for a party. She is always excited about having a good time!

Last year, after I moved away from our neighborhood, Alyssa moved only a few months later. I know how moving can be – it’s bittersweet! It’s exciting to have a new environment and a new home to make your own, but it’s hard to leave all the people behind. With this being Alyssa’s first birthday in her new home, I wanted to send her a cake and a smile from across the country. Something a little different than a card in the mail. This happy birthday berry cake with a cheery feel will surely send good vibes and birthday spirits her way.

Crepes are a great base to enjoy the bright hues and bursting flavors of fresh berries. A crepe cake allows for even more creativity and even more luscious fillings. It’s a fun way to celebrate something special at the breakfast or brunch table. It’s also a fun spring-themed alternative to a traditional (birthday) cake.

This cake uses a regular crepe recipe, an organic thickened yogurt cream and perfectly ripe berries. Use your favorite fruits or whatever looks the most vibrate at the market. It’s delicious and flavorful and a happy hello to warmer days ahead! I hope you enjoy this in celebration of life, spring and great friends.

Have a happy, happy birthday, Alyssa! Love you and can’t wait to see you soon! XO

Berry Crepe Cake 

Crepes
3 Eggs
2 Tablespoons Honey
2 cups Milk of choice
3 Tablespoons Grape Seed or Coconut Oil
1 teaspoon Sea Salt
1/2 teaspoon Pure Vanilla Extract
1 3/4 cup White Spelt Flour

In a mixing bowl, combine 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 while the griddle heats up.

Heat up a non-stick skillet or griddle. Lightly spray a bit of cooking spray to help reduce stick. Pour about 3 tablespoons of the batter onto the hot pan and immediately lift skillet and swirl 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.  Crepes must be completely cooled before assembling!

Fillings
1 1/3 cup sliced Assorted Fresh Fruit

Whipped Yogurt Cream:
1/4 cup Greek Yogurt
1 cup Heavy Whipping Cream
2 Tablespoon Gluten-Free Flour
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Liquid Stevia

Whip heavy cream until stiff peaks. Add the rest of the ingredients and whip until smooth and fluffy. Optionally, you could use plain whipped cream for this recipe as well. *For non dairy eaters, this cake is superb with vegan whipped cream.

Assemble
Place two crepes on the bottom of a serving dish or plate. Top with 2 tablespoons of yogurt cream. I piped the cream but you can use a spoon if you’d prefer. 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 30 minutes. If you cut into it before, it will be slightly messy, but you can still enjoy it once assembled.

NOTE: For best assembly of this cake, please slice large raspberries and blackberries. Laying fruit flat helps keep the cake even.

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