I’ve made a gluten free vanilla layer cake on special occasions before, but I wanted to try my hand at a crepe cake. My version is made with protein packed crepes that are gluten or grain free, chocolate hazelnut spread, and fluffy whipped cream. It’s the perfect showstopper dessert to pull out for friends or family!
Mille Crepe Cake
From the research I’ve done, it seems like this dessert originated in France. It comes from the French phrase mille feuille (a thousand layers) and is sometimes called a mille crepe cake. Whatever you choose to call it, it’s delicious.
Our family isn’t big on desserts, which is why you won’t find a ton on my site. I’d rather have some fresh fruit for dessert, like a watermelon salad with feta and mint. When there’s company over or it’s a special occasion though, it’s nice to splurge on something like a crepe cake.
Crepe Cake Variations
There are lots of different yummy crepe cake options out there. Some call for cocoa powder in the crepe batter for a chocolate crepes version. Others use buttercream, cream cheese, powdered sugar, or chocolate ganache on their homemade crepes.
I’ve opted to keep it simple yet classic with my gluten free protein packed crepes. With all of the protein and healthy fats, I don’t feel bad about serving this at breakfast either.
How to Make Crepes
Most crepe recipes call for ingredients like all-purpose flour, whole milk, and processed sugar. My version though features almond flour, cottage cheese, and large eggs with a little vanilla extract for flavor. You can use a ceramic nonstick skillet or a crepe pan to make these.
I start by adding some melted coconut oil (melted butter also works) to the bottom of the pan over medium heat. Most people find they only need to use oil with the first crepe. To make thin crepes I spread 1/4 cup of the batter in a thin layer and swirl the pan to get an even layer.
Once I’ve used the remaining batter and have a stack of crepes, I’m ready to make a crepe cake. Grain free and gluten free crepes tend to stick a little more than regular crepes, so you may want to stack them in between layers of parchment paper. Get the full recipe for crepes here.
What to Serve With Crepe Cake
This recipe is delicious enough with the whipped heavy cream and chocolate hazelnut spread, but the toppings can really make it special. I like adding some fresh fruit slices. And if you add a layer of whipped cream on top, the berries will stick better. You could also add some roasted or chopped nuts or chocolate shavings.
Crepe Cake Recipe
- Stand mixer or hand mixer
- 1 batch cottage cheese crepes (16 crepes)
- 13 oz chocolate hazelnut spread
- 1½ cups heavy whipping cream
- fresh berries
- additional whipped cream
- toasted hazelnuts
- chocolate shavings
- Make the crepes, stacking them on a plate as they finish cooking.
- Allow the crepes to cool completely at room temperature or in the refrigerator.
- When the crepes are cooled, use the whisk attachment on your mixer to whip the cream until it's light and fluffy.
- Gently fold in the chocolate hazelnut spread.
- Place one crepe on a large plate, serving platter, or cake stand.
- Top with about 3 tablespoons of the chocolate whipped cream filling, spreading evenly over the crepe, almost to the edge.
- Stack a second crepe on top of the first.
- Continue to stack layers of crepes and whipped cream until all of the crepes are used.
- Cover the finished crepe cake and refrigerate for at least two hours or overnight.
- Top with whatever toppings you desire, slice, and serve.
- Making ahead: The crepes can be made up to two days in advance. Store them, covered, in the fridge. You can also make the crepe cake up to one day ahead of time.
- Don’t skip the chilling step before slicing and serving. The layers will slip and slide all over the place if you don’t give them time to chill and set.
- You can buy premade chocolate hazelnut spread, or make your own.
Looking for More Delicious Desserts?
Here are some more ideas for desserts that could also double as a special breakfast or brunch treat.
- Banana bread muffins
- Coconut flour apple cinnamon muffins
- Very berry crisp
- Coconut flour pumpkin bread and muffins
Have you ever made crepes before? What are your favorite toppings and fillings? Leave us a comment and let us know!
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