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 Huberoni is to me that day 😉
Today is a super special today BECAUSE I am P-U-M-P-E-D up to be joining the American Dairy Association Mideast, along with some other FAB blogger friends, to bring you some MOO-velous (had to) Christmas treats. Remember when I went to Ohio with the ADA Mideast? You can read the whole story here!
Today, we are all “Cooking Together To Give Gallons.” Basically, we are doing a fun, holiday recipe exchange to give the gift of milk through the Great American Milk Drive!
The ADA Mideast is going to be donating $1 to the Great American Milk Drive for every “like,“ comment or share of each of our recipes that they receive on Facebook between Dec 2 and Dec 12. Then, the country’s dairy farmers and milk companies will match the donation!
ALSO, Don’t miss the SUPER FUN Twitter Party tomorrow Wednesday, Dec 3rd at 9pm to 10pm EST. For everyone who attends, and uses the hashtag, #GiveGallons, another $1 will be donated to the Great American Milk Drive!
Considering that, milk is the No. 1 nutritious product requested by food bank clients, AND that 46 MILLION Americans served by Feeding America only get 1 gallon of milk ALL year (the recommended per WEEK) I am thinking it’s time to get our click-click-click and tweet-tweet-tweet on amIright?
Now, let’s talk about cake.
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.
After the LOVELOVELOVE (triple for emphasis) of the last Crepe Cake, I knew that we needed to bring it back ‘round.
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.
Hypothetically speaking, of course. I don’t know that from experience or anything.
As mentioned, the outside of our is-it-breakfast-or-it-is-it-dessert-heck-I-can’t-wait-for-dessert-so-I’m-calling-it-breakfast little friend here, is cream cheese frosting.
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.
And more cream cheese frosting.
FOR DA YUM.
So, here’s the game plan:
….I’m trying to think of something that actually requires the skillzzz and the plan-age, but all I want to do is…
Besides, cream cheese frosting + coconut + face = a festive costume.
Pistachio Crepe Cake
- 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
- 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.
** 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!
- Cooking with milk is an easy way to add calcium and other essential nutrients to holiday dishes. Milk also adds a bit of sweetness to recipes and encourages the browning reactions you see in many tasty holiday treats, such as in pastry crusts and cookies.
- Including Greek yogurt in recipes can help you stick to a healthy diet during the holidays! Because it is high in protein, it helps to keep you fuller longer, and it packs in dairy’s nine essential nutrients. Try using it in dips, sauces, and soups!
- Use buttermilk to ensure extra tenderness, moistness and flavor when baking. Buttermilk is surprisingly low in fat and calories and is high in protein and calcium too.
Here’s a list of all the other recipes:
Monte Cristo Lasagna – Climbing Grier Mountain
Eggnog Latte – Shugary Sweets
Gingerbread Steamer – In Katrina’s Kitchen
Cheesy Mushroom Puff Pastry Bites – The Law Students Wife
Hot Bruschetta Dip – Lemons for Lulu
Slow Cooker Reuben Dip – Garnish with Lemon
Chicken and Mushroom Casserole with Crispy Panko Topping – The Lemon Bowl
Cheese Platter 101 – Eat2gather
Skinny Chocolate Peppermint Mousse – Dessert for Two
Hot Chocolate Cheesecake Dip – Inside Brucrew Life
Sausage Cheese Breakfast Casserole – Love Grows Wild
Keep in touch with the ADA Mideast on:
This post is sponsored by The American Dairy Association Mideast. Because of super-fab partnerships like this one, I am able to keep FFF up and running, and bring you quality recipes. As always, opinions remain 100% my own.
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