Crepes are not just for scrolling, something special happens when you load them with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the beautiful layers.
No-Bake Strawberries and Cream Crepe Cake
Several crepe recipes you might like are classic pancakes filled with berries, chocolate crepes, banana fetal crepes and pumpkin spiced pancakes.
Crepes are not hard to make when you grab it. I've been making them since I was a little girl, in fact it's probably the first thing I learned to cook! The first crepe is usually a flop, but don't be discouraged, the rest will be fine. Pancakes are very special to me, my dad always made them when I was little and he was the one who taught me how to make them. I have since turned on his recipe of swapping half the flour for whole wheat using less egg yolks and oil, and I use certified USDA organic and fair trade certified cane sugar from healthy instead of refined white. I use real whipped cream here, I would rather have the right stuff than processed cream. To make it easier, I fold fat-free Greek yogurt into it. The little seaweed is actually lovely with the berries.
If you want to do this going forward, you can make cream and pancakes a day ahead and keep it cool. Then gather just before you are ready to serve. I hope you enjoy this as much as we did!
No-Bake Strawberry and cream crepe cake
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Crepes are not just for scrolling, something special happens to you then layer with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the beautiful layers.
- 1 ¾ cup of fat-free milk
- 2 large egg whites
- 1 large egg
- 1 tsp canola oil
- 1 teaspoon pure vanilla extract
- 4 tablespoons healthy organic cane sugar
- Barely kosher salt
- ½ cup of whole wheat flour
- ½ cup of flour
- 1 teaspoon painted cinnamon
- Cooking spray or oil mist
In a blender, combine the milk, egg whites, eggs, oil, vanilla, sugar and salt. Add flour and cinnamon and mix until smooth.
Heat a 10-inch nonstick skillet over medium-low heat. Spray lightly with oil when hot.
Pour ¼ cup of dough into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the pan.
Cook until the bottom of the crepe settles and is golden in color, 1 to 2 minutes. Turn gently with a licking pot and cook the other side for about 1 minute.
Repeat with the remaining dough, stack finished crepes on a plate.
Whisk the river, cane sugar and vanilla until stiff peaks form, approx. 2 minutes, in a stand mixer or hand mixer at medium speed. Fold in the yogurt.
Cut half of the strawberries and leave the other half whole to topping.
Place a crepe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling onto the crepe, leaving a ¼ inch edge.
Repeat, adding a layer of strawberries every 4 – 5 pancakes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of approx. 12 crepes in total.
To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon of powdered sugar; reserve remaining powdered sugar for serving.
Serving: 1slice, Calories: 182kcal, Carbohydrates: 22g, Protein: 5g, Fat: 8.5g, Saturated Fat: 4.5g, Cholesterol: 44mg, Sodium: 47mg, Fiber: 1.5g, Sugar : 13g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 5
Keywords: crepe cake, non-bake cake, strawberry and cream cake, strawberry crepe cake, valentines day dessert recipes
This is a sponsored conversation written by me on behalf of Wholesome. All statements and text are mine.
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