Coconut-Lemon Crepe Cake

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What better way to enjoy a breakfast crepe than in cake form? Stack individual crepes into a delicious cake recipe. This crepe cake recipe is a simple dessert idea for the whole family.

Some people are still confused about the difference between pancake batter and crepe batter. Pancake batter uses a leavening agent like baking powder or baking soda, which causes the batter to rise into a soft pancake. While, crêpe batter is made without any leavening agents, which is why the mixture cooks into a thin yet tenderly soft flatbread. Also, crepe batter has a thin consistency compared to pancake batter.

5
Crepe:
2 cups whole milk
1½ cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
1 tsp lemon zest
1 tsp coconut extract
4 large eggs
4 egg yolks
1 stick unsalted butter
Filling:
14 oz coconut cream
2 cups mascarpone cheese
1 cup confectioners sugar
1 tbsp lemon juice
1 tsp lemon zest
1 tsp salt
  1. In a blender, combine all of the crepe ingredients and blend until smooth.
  2. Transfer to a bowl and chill for 1 hour.
  3. After chilling, grease two 10-inch nonstick skillets and heat...
    See the full directions on my site
Nutritions

Calories
1413

Sodium
1815mg
75% DV

Fat
90g
139% DV

Protein
21g
42% DV

Carbs
132g
45% DV

Fiber
7g
28% DV