Recipe Intro From feedfeed
There’s no dessert that can be served as seamlessly from morning to night as a crepe cake! Tender crepes are layered with rich cream filling to create an almost-ice-box-cake creation that sets up in the fridge to marry the two together. This version shines with bright lemon and earthy thyme for a springy stunner that will be all the talk of your next brunch gathering or dinner party. The twist? It’s completely gluten free! By using Pamela’s Gluten-Free Baking and Pancake Mix in the batter, you’ll get perfect crepes every time!
If this is your first time tackling the thin French pancake, here are a few tips and tricks to help you find success. First, a nonstick pan is your friend! You’re going to tilt the pan to coat the entire surface so you need as much help as you can to prevent any sticking. That means greasing in between crepes too! Then, watch for the edges to curl to know when to flip. You’ll want a wide spatula to help you get a clean flip without tearing. Now, just make sure you cool them completely before assembling to assure easy building.
Crack out Pamela’s Gluten-Free Baking and Pancake Mix and get ready for a little slice of gluten free heaven!
Prep time 80 minutes
Cook time 20 minutes
Yield: Serves or Makes 8-10
Prepare the crepe batter: In a blender, combine crepe ingredients and blend until smooth. Transfer to a bowl and chill for 1 hour.
After chilling, grease two 10-inch nonstick skillets and place over medium heat. Staggering about 1 minute apart, add ¼ cup of crepe batter to each pan and quickly swirl to coat entire pan surface with a thin layer of batter. Cook until crepe begins to set and edges curl, 1-2 minutes, then carefully flip and cook for 1-2 minutes more. Transfer to a plate to cool.
Continue process, working between pans and stacking the cooked crepes on a plate to cool until you have 18 crepes total. Chill for 1 hour.
Meanwhile, make the filling: In a large bowl, mix filling ingredients until smooth.
Assemble the cake: Once crepes have chilled, grease a 9-inch springform pan with butter. Lay one crepe down, then top with ⅓ cup of the filling. Using a mini offset spatula, spread the filling into an even layer. Continue this process until all the crepes have been used. Cover with plastic wrap and refrigerate until the filling has set, about 4 hours.
Use a paring knife to release crepe cake from the springform pan. Garnish with confectioners' sugar, lemon zest and thyme leaves, then slice and serve.