Pistachio Crpe Cake
This Pistachio Crêpe Cake is a stunning dessert that layers delicate crêpes with creamy filling for an unforgettable treat!
Servings: 8 servings
Ingredients
- 2 cups whole-wheat pastry flour (8 ounces)
- 2 cups 2% milk
- 1 cup water
- 4 teaspoons olive oil
- 4 large eggs
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup butter (softened at room temperature)
- 12 ounces cream cheese (1 1/2 bricks)
- 3 teaspoons vanilla extract
- 3 cups powdered sugar (sifted)
- 3/4 cup pistachios (finely chopped)
- 3/4 cup coconut flakes
Instructions
- In a large mixing bowl, whisk together the whole-wheat pastry flour, milk, water, olive oil, eggs, sugar, and salt. Mix until the batter is smooth and free of lumps. Let it rest for about 30 minutes.
- Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan. Pour about 1/4 cup of batter into the center and swirl to spread. Cook for 1-2 minutes, flip, and cook another minute. Repeat until all batter is used.
- In a mixing bowl, beat the softened butter and cream cheese until smooth. Add vanilla extract and mix in sifted powdered sugar until well combined.
- To assemble the cake, place one crêpe on a serving plate, spread with cream cheese filling, and sprinkle with pistachios and coconut. Repeat until all ingredients are used, finishing with a crêpe on top.
- Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours or overnight.
- Slice the chilled cake into wedges and serve. Garnish with additional pistachios or honey if desired.
Equipment
- Non-stick skillet or crepe pan
- Mixing Bowls
- Whisk
- Spatula
- Rolling Pin
- Measuring cups and spoons
Notes
- Crêpes can be made a day in advance; store between layers of parchment paper.
- Prepare the cream cheese filling ahead of time.
- Assembled cake can be stored in the refrigerator for up to 3 days.