In today’s episode of breakfast with a twist, I have something to shoo away your Monday blues!
This yummy vegan crepe cake is just what you need to kick-start your day. It is the perfect way to spice things up for the week ahead.
But first, let me ask…
Have you ever wondered why a crepe cake is often called “Mille” crepe cake?
That’s because you see several thin layers when you cut into it.
Gosh, would you look at this beauty!
How perfectly are those layers stacked on top of each other?
It’s easily one of the most Instagrammable cakes I’ve ever baked!
The best thing is that it tastes as delicious as it looks.
With the perfect balance of sweetness and density, this light and airy vegan cake makes a healthy breakfast for the entire family.
As surprising as it may sound, this gorgeous masterpiece of a cake is pretty easy to prepare.
There’s only one thing you can’t mess up if you want your cake to look as good as mine. Use a non-stick frying pan to prevent the crepes from sticking and tearing apart before you begin stacking them.
Don’t forget to add vegan whipped cream while creating the layers to ensure each bite is filled with flavorful goodness.
I can’t wait for you to try this recipe and tell me how you and your family loved it!
What Can You Expect?
- Super easy recipe
- No refined sugar
- Natural coloring
- No dairy
Cooking Tips for Homemade Crepes
Crepes are delicate, that is why making them requires precision and practice. I have learned a lot since my first batch and always find something new whenever I pick up the pan.
I decided to list pointers for beginners and anyone who wants to whip up the perfect stack of blue spirulina crepes.
Here are a few things to consider:
- If you want delicate, paper-thin crepes, you should whip the batter properly. The smoothness of the batter determines its thickness and texture. The smoother it is, the thinner it shall be, also prevent it from getting lumpy as that distorts the crepe’s appearance.
- Refrigerating the batter overnight helps homemade crepes to turn out airy and light. Refrigeration relaxes the gluten chains from getting clumped like it is required to do when you bake bread.
- Flipping requires patience. If you flip too early, your crepes will come out uncooked or they will tear while you are flipping it. It is best to wait for the surface of your crepe to lose its sheen and the edges to turn brown (not too brown though!) before you flip it.
- You need to adjust your heat settings while you cook the crepes. The initial setting should be medium-high to warm up the pan while preventing it from getting too hot. Turn it to medium-low heat when the pan heats up. If your pan is too hot, the batter won’t spread to the edges. It can cause your crepes to have holes or uneven thickness.
How to Store Leftover Crepes?
Crepes can last for almost a month if you refrigerate them well. The trick is to place them between sheets of parchment paper (or wax paper). The sheets will prevent the crepes from sticking into each other. Next, cove the whole batch and pop them in the freezer.
Later on, whenever you are in the mood for crepes, you can rewarm the thawed crepes in the microwave. Set the appliance at 30 seconds or heat them in the oven at 325°F for 5 minutes.
Healthy Substitutes: Blue Spirulina Crepes
- Cane sugar is a healthy alternative to refined sugar. It ensures that your crepes are sweet without adding extra calories or health risks associated with its counterpart. I use ½ the standard amount to stay on the safe side.
- If you are lactose intolerant, you can use almond milk. Other substitutes include coconut milk and oat milk. Fair warning, the other varieties of milk do have a distinctive after taste.
- Blue Spirulina serves as a natural food coloring to make blue crepes. You can adjust the quantity in this recipe according to preference. The more you add, the darker the crepes become.
Make mornings merrier and refreshing with a healthy dose of Blue Spirulina. These crepes add a fun side to the classic breakfast, do try it out. Also, add #joyfulhomecooking to your posts so that I can have a look at your scrumptious stack of crepes. Have a great day!
- Prep Time: 20 MINUTES
- Cook Time: 1 hour + chilling time (1 hour)
- Total Time: 2 hours 20 minutes
- Yield: 1 12" CREPE CAKE 1x
- 1 cup all-purpose flour
- 1/8 tsp. pink salt
- 1 tsp. blue spirulina powder
- 1 ½ cup unsweetened almond milk (or plant-based milk of your choice)
- 1/4 cup unsweetened applesauce
- 2 tbsp. melted coconut oil + more for frying
FOR THE FILLING:
- 2 cups vegan whipped cream
- 1/3 cup icing sugar to taste
- Use a medium-sized mixing bowl to sift and combine all the dry ingredients. That includes flour, salt, and blue spirulina powder.
- Whisk your apple sauce & almond milk in a smaller bowl.
- Pour ¼ of the mixture, at a time to the other bowl. Whisk while you add the batter.
- Add coconut oil into your crepe mix. Whisk until you get a silky smooth texture. Avoid lumps and clumps to ensure that you get paper-thin crepes.
- Cover the crepe batter with plastic wrap and pop it in the fridge.
- Refrigerate overnight (or at least 1 hour) to set the batter.
- Heat the frying pan/crepe pan by keeping the stove at a high medium heat.
- Then grease and season the pan with oil before pouring ¼ cup of crepe batter. The shorter sides make flipping them easier. Make sure that your batter spreads evenly.
- Cook crepe for 30 secs-1 min. (or until it is cooked).
- Flip over to cook the remaining side (30 secs).
- Repeat step 8-10 for the rest of the batter. You might have to adjust the heat to prevent the crepe from burning.
- Stack your crepes on a serving plate or baking sheet while you cook the remaining batch.
ASSEMBLE THE CAKE:
- Whip the cream till quite stiff, mix in the icing sugar.*
- Put the first crepe onto a flat plate and then put about 3-4 tablespoons of whipped cream on the crepe.
- Use an offset spatula to spread thin, even layer of cream to the very edge of your crepe.
- Place a crepe on top and repeat with adding cream and crepes until you’ve used up all of your crepes.
- Refrigerate the crepe cake for about 1 hour before serving.
Although I don’t add refined sugar in my recipes, I added a pinch of powdered sugar when preparing the filling, as it helps the cream become extra fluffy and silky.
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