Pistachio Crepe Cake

This crepe cake is layered with pistachios, and covered with cream-cheese frosting and coconut. A show-stopping holiday dessert that is sure to impress!

Guess what’s back back back, back again ‘gain ‘gain.

Crepe cake’s back.

BUT don’t tell a friend…

BECAUSE, then you would have to share.

And, my peep-er-oonies. I know the serving size is 8-12.

BUT, that’s a total lie. It’s 1. Maybe 2, depending on how nice the hubby is to me that day 😉

why you will LOVE this recipe

• Now, let’s talk about cake. Cake made of healthy whole wheat crepes. Cake with LOTS of dairy. You know, to help you get that recommended 1 gallon per week. Don’t say I don’t look out for ya.

• I mean, healthy ginger snaps and gluten-free shortbread cookies are fab and yum and all, but no one gathers around a plate of cookies and goes OOHHH AHHHH, ya know?

• Contrary to what your eyeballs are seeing, and then transmitting to your brain, this crepe cake is actually REALLY easy. I could also tell you that it takes 6 minutes. But, I would be lying. It does take a wee bit of time to assemble. But it isn’t hard.

• Plus, if you get frustrated. There’s cream cheese frosting. One (read: 6) licks of that stuff and you’ll be happy dancing around the kitchen, forgetting about all of life’s problemos.

• It’s COVERED IN COCONUT. Which makes it look like one big snowball. But, not the kind you have a fight with, just in case that idea wandered through your noggin.
• The INSIDE is where the ninja surprise is. You know my affection for ninja surprises.
• Every.single.layer is sprinkled with teensy, tinsy, crushed up pieces of pistachio, crunchy goodness.

What is a crepe cake?

A crepe cake is a dessert that stacks crepes, or thin pancakes, with a filling such as pastry cream, whipped cream, fruit, or chocolate. Crepes are typically made with a simple batter of flour, eggs, milk, and butter, and are cooked in a pan until they are golden brown. It’s up to you whether you want to serve crepe cakes cold or at room temperature. It’s also up to you whether you want to slice your cakes or indulge and eat the cake as one serving (I guess it really depends on how big your crepes are!).

INGREDIENTS

For The Crepes:

• 2 cups whole wheat pastry flour, 8oz
• 2 cups 2% milk
• 1 cup water
• 4 tsp olive oil
• 4 eggs
• 2 tbsp sugar
• 1/2 tsp salt

For The Cream Cheese Frosting:

• 3/4 cup butter, softened to room temperature
• 12 oz cream cheese, 1 1/2 bricks
• 3 tsp vanilla extract
• 3 cups powdered sugar, sifted
• 3/4 cup pistachios, finely chopped
• 3/4 cup sweetened coconut flakes

INSTRUCTIONS

• Place all the crepe ingredients in a blender and blend until smooth and combined. Place the crepe batter into the refrigerator for at least an hour.
• After the batter has chilled, spray a crepe pan (or small pan) with cooking spray and heat on medium heat.
• Using a scant 1/4 cup, scoop the batter into the pan and tilt with a circular motion so that the batter coats the pan evenly.
• Cook the crepe until the edges begin to go golden brown and lift away from the sides of the pan (about 1 minute.)
• Use a thin spatula to lift the side of the crepe of the pan, and then quickly flip the crepe with your fingers and cook for an additional 30 seconds. Place the cooked crepe onto a plate and repeat until all the batter is gone, stacking the crepes on the plate. Place the cooked crepes into the refrigerator to cool for at least 1 hour.
• While the crepes are cooling, beat the softened butter and cream cheese together in a large bowl or electric hand mixer, until light and fluffy. Add in the vanilla extract and beat until well combined.
• Turn the beaters down to low power and gradually add in the powdered sugar. Once all the sugar is combined, beat the frosting on high speed until it is light and fluffy, about 5 minutes. Place into the refrigerator until ready to use.

To Assemble:

• Place one crepe on a plate and drop a heaping 2 tbsp of the cream-cheese frosting on top. Use an off-set spatula to spread the frosting out over the whole crepe in a thin layer.
• Sprinkle the frosting with a heaping 1/2 tbsp of the chopped pistachios and place another crepe on top, gently pressing to adhere the crepes together. Repeat.
• Once you get to the last crepe, spread all off the remaining frosting over top, and along the sides, in a thick, smooth layer.
• Gently press the coconut flakes along the top and sides of the cake and place back into the refrigerator to set for at least 2 hours.
• Serve immediately from the refrigerator and DEVOUR.

tips & tricks for making the perfect crepe cake

• You will notice that the frosting becomes thin and slightly watery as it is exposed to warm crepes, and room temperature. This is why it is very important to chill it before serving, or your layers will just slide off each other!
• Use two cups of flour, which, together, weigh 8 ounces. Actually measuring flour by weight on a scale is MUCH different than saying it’s 8 ounces because that is how much a measurement cup is. With dry ingredients, we need to consider volume.
• If allergies are an issue, one reader was going to try lemon or chocolate in place of the pistachios.
• Letting the crepe batter rest for at least 30 minutes before cooking the crepes allows the flour to absorb the liquid and help the crepes turn out more tender and pliable.

FAQs

how to store your pistachio crepe cake

Crepe cakes are best served chilled, so storing them in the refrigerator will help to keep them fresh and prevent them from drying out. You can also store the crepe cake in an airtight container to help keep it fresh.

To freeze a crepe cake, wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. When you are ready to serve the crepe cake, thaw it in the refrigerator or at room temperature before serving.

It’s important to note that crepe cakes are best when served within a few days of being made, as the crepes may start to dry out over time.

Recipe

Pistachio Crepe Cake

5 from 4 votes

Print

Rate

Serves: 8 -12

Prep: 1 hour hour

Cook: 1 hour hour

Total: 2 hours hours

Ingredients

For the Crepes:

• 2 Cups Whole wheat pastry flour 8oz
• 2 Cups 2% Milk
• 1 Cup Water
• 4 tsp Olive oil
• 4 Eggs
• 2 Tbsp Sugar
• 1/2 tsp Salt

For the Cream Cheese Frosting:

• 3/4 Cup Butter softened to room temperature
• 12 Oz Cream cheese 1 1/2 Bricks
• 3 tsp Vanilla extract
• 3 Cups Powdered sugar sifted
• 3/4 Cup Pistachios finely chopped
• 3/4 Cup Sweetened coconut flakes

Instructions

• Place all the crepe ingredients in a blender and blend until smooth and combined. Place the crepe batter into the refrigerator for at least an hour.
• After the batter has chilled for one hour, spray acrepe pan (or small pan) with cooking spray and heat on medium heat.
• Using a scant 1/4 cup scoop the batter into the pan and tilt with a circular motion so that the batter coats the pan evenly.
• Cook the crepe until the edges begin to go golden brown and lift away from the sides of the pan ( about 1 minute.)
• Use a thin spatulato lift the side of the crepe of the pan, and then quickly flip the crepe with your fingers and cook for an additional 30 seconds. Place the cooked crepe onto a plate and repeat until all the batter is gone, stacking the crepes on the plate. Place the cooked crepes into the refrigerator to cool for at least 1 hour.
• While the crepes are cooling, beat the softened butter and cream cheese together in alarge bowl,[/url] using an [url href=http://amzn.to/1NbMeVT target=_blank rel=nofollow]electric hand mixer, until light and fluffy. Add in the vanilla extract and beat until well combined.
• Turn the beaters down to low power and gradually add in the powdered sugar. Once all the sugar is combined, beat the frosting on high speed until it is light and fluffy, about 5 minutes. Place into the refrigerator until ready to use.
• To assemble:
• Place one crepe on a plate and drop a heaping 2 Tbsp of the cream cheese frosting on top. Use an off-set spatula to spread the frosting out over the whole crepe in a thin layer.
• Sprinkle the frosting with a heaping 1/2 Tbsp of the chopped pistachios and place another crepe on top, gently pressing to adhere the crepes together. Repeat these steps until you get to the last crepe.
• Once you get to the last crepe, spread all off the remaining frosting over top, and along the sides, in a thick, smooth layer.
• Gently press the coconut flakes along the top and sides of the cake and place back into the refrigerator to set for at least 2 hours. *
• Serve immediately from the refrigerator and DEVOUR.

Tips & Notes:

** You will notice that the frosting becomes thin and slightly watery as it is exposed to warm crepes, and room temperature. This is why it is very important to chill it before serving, or your layers will just slide off each other!

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dessert

Cuisine:American

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

Rate It

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!