How To Make No-Bake Strawberries and Cream Crêpe Cake
Every slice of this crepe cake has beautiful layers of thin pancakes and strawberry cream. Whip up a sweet batch in just under one hour!
Serves:
Ingredients
For Crêpes:
- 1¾cupfat-free milk
- 2large egg whites
- 1large egg
- 1tspcanola oil
- 1tsppure vanilla extract
- 4tbspWholesome Organic cane sugar
- pinchkosher salt
- ½cupwhite whole wheat flour
- ½cupall-purpose flour
- 1tspground cinnamon
- cooking spray,or oil mister
For Filling and Topping:
- 1cupheavy whipping cream
- ⅓cupGreek yogurt,0% fat
- 4tbspWholesome Organic Cane Sugar
- 1tsppure vanilla extract
- 1lbfresh strawberries,stemmed
- ½tbspWholesome Organic Powdered Sugar
Instructions
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In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar, and salt. Add the flours and cinnamon, then blend until smooth.
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Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.
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Pour ¼ cup of the batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.
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Cook for 1 to 2 minutes until the bottom of the crêpe sets and is golden in color. Gently flip with a spatula and cook the second side for about 1 minute.
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Repeat with the remaining batter, stacking finished crêpes on a plate.
Filling:
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In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar, and vanilla for about 2 minutes until stiff peaks form. Fold in the yogurt.
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Slice half of the strawberries, leaving the other half whole for topping.
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Place one crêpe on a clean plate. Using a small spatula, spread a thin layer, about 3 tablespoons, of filling on the crepe, leaving a ¼-inch border.
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Repeat, adding a layer of strawberries every 4 to 5 crepes in a single layer evenly over the filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.
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Top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar, and reserve the remaining powdered sugar for serving.
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Dust with sugar, serve, and enjoy!
Nutrition
- Calories: 198.44kcal
- Fat: 10.31g
- Saturated Fat: 5.16g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.45g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 22.41g
- Fiber: 1.55g
- Sugar: 13.24g
- Protein: 4.80g
- Cholesterol: 44.46mg
- Sodium: 309.93mg
- Calcium: 105.45mg
- Potassium: 173.14mg
- Iron: 0.70mg
- Vitamin A: 137.94µg
- Vitamin C: 22.71mg
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