November is just around the corner and I’m getting my fill of fall flavors, even though it’s still 80 degrees outside. I’m wrapped in a blanket with my hot cup of coffee in my air-conditioned living room with the blinds pulled open so that I can see the colorful forest which lines my backyard.
I recently broke down and bought a crepe pan. We love making crepes, but my cast iron pan doesn’t always make them perfectly round. Although crepes take a little more time since they are made one at a time, they’re so thin and each one only takes a few seconds to cook. You can make several in the same amount of time it would take to make one waffle. Plus, the soft, chewy texture just can’t be beat.
I decided to break in my crepe pan by making a crepe cake—layers upon layers of crepes stacked together with a sweet filling in between. I chose pumpkin to flavor the cake, because, well, do I really need a reason?
Pumpkin crepes filled with pumpkin butter and topped with spiced coconut cream and maple glazed pecans, you guys, this cake screams fall! I hope you give it a try!
- 2 cups gluten-free baking flour or all-purpose flour
- 6 eggs
- 2 cups almond milk or other milk of choice, a splash more may be needed to thin the batter
- ¼ cup maple syrup or coconut sugar
- ¾ cup pumpkin puree
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 cups pumpkin puree (about 1 whole 15 oz. can plus remainder of can from crepes. Can also use homemade puree)
- ½ – 1 cup maple syrup or coconut sugar, to taste
- 1 tablespoon butter (dairy-free can be used)
- ¼ – ½ teaspoon pumpkin pie spice or cinnamon
- 1–2 cans full-fat coconut milk or coconut cream, refrigerated overnight and any liquid drained
- 1–3 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon or pumpkin pie spice, optional (can sprinkle it on top of the final cake instead)
- Place flour, eggs, milk, sweetener, puree, and spices into a blender. Blend for 10-15 seconds, until thoroughly blended, scraping the sides midway, if needed. Let batter rest for 5-10 minutes or so, until the bubbles dissipate.
- Lightly grease the bottom of a crepe pan or large nonstick skillet and place on the stove over medium heat. Pour a few tablespoons of batter into the pan to and swirl around to spread into a large circle. Batter should be thin enough to spread easily. Add a splash more milk, if necessary. Crepes should be thin; a light coating on the pan.
- Cook for 30-45 seconds, carefully flip and cook for a few seconds more on the other side. Remove to a cooling rack and let cool before stacking so they don't stick. Repeat with remaining batter. Should make about 2 dozen crepes.
- Place puree, maple syrup, butter, and spice into a medium saucepan over medium heat. Stir often until mixture is smooth. Adjust seasonings and sweetener to suit your taste. This butter serves as the frosting, so it should be slightly sweet.
- Open the refrigerated can of coconut milk/cream and scoop out firm coconut cream, discarding any liquid. Place coconut cream into a large mixing bowl along with the sweetener, vanilla, and spice (if using) and beat until fluffy. Refrigerate until needed.
- Stir pecans and maple syrup together in a small saucepan over medium heat until syrup begins to thicken and coat the pecans, 3-5 minutes. Syrup will continue to firm when cool, so remove from the heat just as soon as it begins to coat the nuts.
- Place a crepe onto a cake plate or serving platter and spread on a thin layer of pumpkin butter. Repeat with remaining crepes. Top the stack of crepes with coconut cream, a sprinkle of pumpkin pie spice, and the candied pecans. Store leftovers in an airtight container in the refrigerator for 3-4 days. Makes about 10 servings.
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