Crepe Cake and Lemon Bars

imageEaster Time

This is a joint recipe and one that I absolutely love. The craze has been about crepe cakes lately and already knowing how to make crepes for brunch, I wanted to turn one of my favorite dishes into a whole new thing. I was a little nervous going in because it takes a while to make regular crepes for my family so how could I possibly get this all done? Well it took some serious time management and planning (this is my specialty). I made the creme filling the day before so the next day (Easter morning) all I had to do was focus on making the actual crepes then forming the cake. This cake is delicate and the bananas add a whole new flavor that brings it together so beautifully! So here is my walk through along with some tips. Hope you enjoy as much as I did!

Crepe Cake with Coconut Creme and Bananas



Prep: 15 minutes

Cooking: 1 hour

total: 3 hours 15 min


(I 4x my regular crepe recipe since they are so thin and the cake needed to be taller)
1 dozen eggs (12)
6 cups flour
6 tablespoons vegetable oil/coconut oil
6 cups milk
Dash of salt

Vegan Crepes:
2 1/2 cups soy milk
2 1/2 cups water
Dash of salt
1 1/4 cups vegetable/coconut oil
5 tablespoons turbinado sugar
10 tablespoons maple syrup

(Let these sit in the refrigerator for at least 2 hours. I did mine the night before.)

Creme Filling:
2-8 oz. containers of cool whip or whipped cream
2- 8 oz. blocks of light cream cheese or mascarpone
1 can cream of coconut

4 sliced bananas
A few spoons of honey (I used creamed)

I made the creme filling the night before because it will keep for a few days and stay fluffy. All you have to do is whip the whip, cream cheese, and cream of coconut in a standing mixer with the whip attachment until light and fluffy. I would only add a few spoons of the coconut cream at a time since it is very sweet. Add and taste until you get a desired flavor.
Put into a container and refrigerate until you are ready to assemble the cake.

For the Cake:
Blend the crepe batter in small batches, I did 3 eggs, 2 tablespoons oil, 1 1/2 cups flour, and 1 1/2 cups milk. I made the crepes in a small nonstick skillet sprayed with a bit of cooking spray, all over medium low heat. Pour the batter in and swirl it around until the bottom of the pan is coated. Let it sit until the bottom forms a light brown color. Flip and wait only 45 seconds until you can flip it out onto a plate. Continue until all the batter is gone then remake and repeat until no more batter remains.

Cut the bananas into thin slices and heat up the honey in a saucepan. Place the bananas in the pan and allow them to caramelize on one side then flip. Let them sit for a few seconds and then take off the stove. Allow them to cool a bit.

If you don’t caramelize the bananas, just slice them and place on top!

Assemble the Cake:

Make sure the crepes have had time to cool down first or else your cream will melt and it will be a mess.
Put one crepe down and spread a thin layer of the creme and repeat this until all of the crepes have been used. On the top put a thicker layer of creme and lay on the sliced bananas. Cut with a knife and enjoy!

You can make a crepe cake with almost any filling such as lemon mascarpone, boston creme, chocolate creme, or almost anything you can think of.

Now for the lemon squares…



Prep: 15 minutes

Cooking: 30-35 minutes

Total: 45 minutes


Poppyseed Crust:
2 sticks butter
1/2 cup sugar
2 cups flour
Pinch of salt
2 1/2 tablespoons poppyseeds

Creme Filling:
One lemon, zested
1 cup lemon juice
6 eggs
2 cups sugar
1 cup flour

In a standing mixer, cream together the sugar and butter. Add in the flour slowly and make sure not to overmix. Add in the salt and poppyseeds and mix once more.

Spray a 13×9 and press the crust into the pan until it is even.
Preheat the oven to 350.

Put in the fridge for 15 minutes.

While it is in the oven combine the eggs, lemon juice, zest, sugar, and flour. Whisk until light in color and fluffy. Pour over the crust when it comes out of the oven.

Place in the oven at 350 for 20 minutes. Check it after 20 then put back in for intervals of 5 minutes until the top is set and a toothpick comes out clean. Cool, cut and enjoy! Make sure to cover any leftovers.



Until next time, I’ll keep baking so you can keep reading!

One thought on “Crepe Cake and Lemon Bars

  1. I can agree, you are an expert time management and planning! Those lemon squares are A+, the crepe cake is very interesting – just how many crepes are in that stack!? Keep baking! also PS. your photos are amazing quality…just like your baking!


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