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Coconut-lemon Crepe Cake
Coconut-lemon Crepe Cake
"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."
Serves5
Preparation Time40 min
Cooking Time20 min
Ingredients
- 2 cups whole milk (Crepe)
- 1 cup all-purpose flour (Crepe)
- 1 cup granulated sugar (Crepe)
- 1 teaspoon salt (Crepe)
- 1 teaspoon lemon zest (Crepe)
- 1 teaspoon coconut extract (Crepe)
- 4 large eggs (Crepe)
- 4 egg yolks (Crepe)
- 1 stick unsalted butter (Crepe)
- 14 ounces coconut cream (Filling)
Instructions
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In a blender, combine all of the crepe ingredients and blend until smooth.
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Transfer to a bowl and chill for 1 hour.
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After chilling, grease two 10-inch nonstick skillets and heat over medium heat.
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Staggering about 1 minute apart, add ¼ cup of the crepe batter to each pan.
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Quickly swirl to coat the entire pan surface with a thin layer of batter.
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Cook until the crepe just begins to change color for 2 minutes, then flip and cook for 1 more minute.
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Transfer to a plate to cool.
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Stack the cooked crepes on a plate to cool until you have 18 crepes total.
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Meanwhile, make the filling.
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In a large bowl, beat the coconut cream with an electric hand mixer until soft peaks form.
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Add the remaining filling ingredients and mix until smooth.
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Assemble the cake: Lay one crepe down on the bottom, then top with ¼ cup of the filling. Spread the filling into an even layer.
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Continue this process until all the crepes have been used. Cover with plastic wrap and refrigerate until the filling has set.
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