Crepes have always been a delicacy for me and my family (in Serbian we call them “palačinke”; and “torta” means cake, hence the title)
We used to always eat them like rolls (slather them in jam, roll up, and devour) The thought of layering them and making them into a cake didn’t even pass through my mind until I saw this Crepe Cake by Taylor on her food blog. The moment I saw it I knew I had to make a crepe cake!
My family and I love to fill crepes with whipped cream, ground walnuts (or almonds, whatever’s handy) and top them with honey. With that in mind, the filling for this cake was born.
The crepes are wayy to easy to make! Just mix up some milk, eggs, and flour (I never thought of mixing it up in a blender until I read about it from Taylor and I’m still in shock as to how I never thought of that before!) Pour about 1/4 cup batter in a pan and cook each crepe until golden.
I used coconut cream to make the whipped cream filling. I found my can of coconut cream from Trader Joe’s. Just refrigerate it for at least two hours (overnight is preferred); turn it upside down and open the can from the bottom. Drain the liquid from the top and reserve it for another recipe (it goes great in smoothies! just sayin’)
Scoop the cream out of the can and whip it up. Add in some ground almonds/walnuts and a dollop (love that word!) or two of honey. And that’s it! Seriously.
To assemble this beauty, place a crepe on the serving dish and spread a thin layer of the whipped cream on top. Repeat with the rest of the crepes, stacking them on top of each other. Frost the sides of the cake with the remaining whipped cream and top with some more ground nuts and drizzled honey to finish off this cake!
- For the crepes:
- 16 oz milk*
- 2 large eggs
- 2 cups flour
- coconut oil, for cooking
- For the filling:
- 1 can coconut cream, refrigerated for at least 2hr
- 1 cup ground walnuts or almonds (or a mixture of both)
- 2-4 tbsp honey, to taste
- Put all the crepe ingredients in a blender and blend on high until thoroughly mixed.**
- Melt a teaspoon of coconut oil in a ***six-inch pan over medium heat. Once the oil is hot, pour about ¼ cup of batter into the pan and make a circular motion with the pan's handle so that the batter evenly spread over the pan. Cook until the top of the crepe is no longer liquid-y (about 30-45 seconds) and then flip and cook for another 30-45 seconds.
- Place the cooked crepe onto a plate and repeat with the remaining the batter (add a few drops of coconut oil between each crepe to keep them for sticking to the pan). Cool completely.
- While the crepes are cooling, make the filling. Take the coconut cream out of the fridge and turn it upside down. Open the can and drain out the liquid (reserve for another recipe).
- Scoop out the coconut cream and whip (about 45 seconds). Add in the ground nuts and honey; whip until evenly incorporated.
- Once the crepes have cooled, place one on a serving dish. Spread with a thin layer of cream and top with another crepe.****
- Repeat with the remaining crepes, topping the last crepe with cream.
- *****Spread the remaining cream on the sides of the cake. Sprinkle ground nuts on top (optional) and finish with a drizzle of honey.
- Refrigerate for at least 30 minutes before serving.
** If you would rather not use a blender, just whisk all the ingredients together in a large bowl
*** You can use whatever sized pan you want; the only thing affected will be the number of layers (using a six-inch pan I got about 13 layers)
****Gently spread the cream on the crepes to prevent the crepes from sliding around
*****Before frosting the sides, you can trim the edges of the crepes to make them more uniform; this is totally optional, though (unless if you're a perfectionist; then you better trim them edges!)
Recipe inspired by Crepe Cake from FoodFaithFitness