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.
It may not feel like fall, but at least it can taste like it. Autumn vegetable soup, apple bread, and pumpkin pancakes are just a few of the dishes we’ve been enjoying this season.
I recently broke down and bought a crepe pan
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
or all-purpose flour
or 
- 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
, 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)
or 
, refrigerated overnight and any liquid drained
or - ½ cup pecans
(whole or chopped)
- 1–2 tablespoons maple syrup
- pinch of salt
(whole or chopped)- 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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Hello, I was wondering if I can use low carb flour for these recipes or would they have to be altered in some way?
Hi Aislinn, I couldn’t say for sure, but if you have been able to successfully use it as a replacement for all-purpose flour then it should work. What kind of flour is it exactly?
Thank you for responding so fast. I thought I might try low carb baking flour. It’s a mixture of different flours put together. It says can be used as a one-for-one replacement for flour in just about any recipe so I guess I should give it whirl. I am so excited to try some of your crepe and pancake recipes. They look delicious
What a stunning stack of pumpkin crêpe. This is the most beautiful crêpe cake I have ever seen. Loving all the Fall flavours here. 🙂
This sounds and looks so amazing! We love crepes and I make them several times a year, but I’ve never made a crepe cake! I should give it a try sometime, it looks like such a special dessert. Thank you for sharing!!
This looks amazing! I love crepes but would never have thought to make pumpkin flavoured ones, such a good idea!
YUM! What a delicious combination of Fall flavors. Looks so pretty too!
Great recipe Joscelyn, I really loved the toppings…. 🙂
What a beautiful dessert! And gluten free? Be still my heart 🙂 My family loves crepes, I too may have to break down and get a pan so I can attempt to make this cake as beautiful as yours. This also reminds me of the incredible crepe cakes in NYC, which are to die for!
OMG this looks so good! I love crepes but I never wouldve thought of stacking them to make a cake ……………….Making this asap!
Wow wow wow! This is such a stunning cake Joscelyn! Crepe cakes are so beautiful. This sounds so delicious, and I love the addition of maple pecans! I can’t wait to try this! <3
You’re making me want to go buy a crepe pan! This cake is absolutely beautiful— totally has me craving some pumpkin spice right about now 🙂
Absolutely love the pictures and these sound great!
Thank you, Trenara! I really appreciate your kind words 🙂
I LOVE this idea! And I LOVE crepes. I bought a crepe pan last summer and I’m surprised by how often I use it. I’m a big fan of pumpkin pancakes, but I think I’ll be an even bigger fan of these crepes!
Crepe cakes are so popular now, and they seem daunting to me for some reason! Maybe it’s all the layers 😛
This looks absolutely amazing! I’m always looking for yummy pumpkin recipes to try this time of year and this looks SO good.
Thanks for sharing<3
xo Nicole
http://www.damatoadventures.blogspot.com
Nicole, I hope you try it. I think you’d really love it! I love fall and all the pumpkin flavors that go with this time of year. Thanks for your kind comments. May you have a lovely week!
Your pics are gorgeous. A treat to watch. This sounds delicious!
Thank you, Kushi! I hope you’re having a lovely week 🙂
Haha it’s still warm here in Georgia too. I haven’t been up for hot drinks yet so I’ve been drinking my cider in sangria. The crepe cake looks gorgeous! I love making crepes but I haven’t made them into a cake yet. You make it look so easy so I should give it a try!
Thanks, Sharon. You should make it! I am so looking forward to colder weather. Have a great week!
Joscelyn, this looks amazing! I want a crepe pan now– I can never get them perfectly round either haha! All those gorgeous layers look so good, and I imagine this would be good with a nice warm mug of apple cider 🙂 Hope you’re having a good week, my dear!
Thanks girly! I love my crepe pan! A warm mug of apple cider would go so well with this. I love how you think 🙂 Have a wonderful week my friend!
Omg this looks soooo good. Reminds me of a donuts torte that my mother in law makes!
DOBUS torte!
Scarlett, it’s so delicious! Thanks for your kind comment. Your mother-in-law’s dessert sounds amazing!
Wow, love this idea! And great photos!
Thanks, Michelle!