Pancake Crepe Cake
A delightful twist on classic pancakes, combining light crepes with layers of whipped cream and fresh fruit for a stunning dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Layering
- Cuisine: American
- Diet: Vegetarian
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Scale
2 cups all-purpose flour - 2 cups milk
- 4 eggs
1/4 cup sugar - 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
- 1 cup whipped cream or cream cheese frosting
- Fresh berries or fruit for filling and garnish
Instructions
- Mix the batter by whisking together the flour, milk, eggs, sugar, vanilla, and salt until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour a small amount of batter into the skillet, swirling to form a thin layer.
- Cook for 1-2 minutes until lightly golden, then flip and cook for another 1-2 minutes.
- Repeat until all the batter is used, creating stacks of thin pancakes.
- Cool the pancakes completely on a wire rack.
- Layer the pancakes with whipped cream or frosting in between each layer.
- Garnish with fresh berries or fruit, and serve.
Notes
Don’t overmix the batter and rest it for about 10-15 minutes for best results. Feel free to experiment with fillings such as lemon curd or Nutella.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat:
5g - Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol:
60mg
Find it online: https://www.sunnavip.com/pancake-layered-crepe-cake-recipe/