A stylish dessert with beautiful layers of crepes, no sugar jam, and coconut whipped cream.
If you're looking for an impressive dessert that doesn't require the skill of a Great British Baking Show contestant, this paleo crepe dessert is for you. All you need is a little patience while making the crepes for this lovely dessert.
How to Make Paleo Crepe Cake
There are essentially three main steps to making Paleo Crepe Cake. First, make a batch of crepes. Second, make the coconut whipped creme. Third, piece it all together with jam in between. It's really that simple.
It's important to let the crepes cool completely before putting it all together. This ensures that the jam doesn't warm and make the stack of crepes slide around. I usually spread out the crepes out on a baking sheet to let them cool. They can overlap and will still cool just fine.
After all the ingredients are made, place a crepe on a serving plate. Spread out the jam on each crepe, stacking one directly on top of another. When all the crepes are stacked with the jam in between, top the final crepe with coconut whipped cream and fresh fruit of your choice.
You can make the crepes whatever size you prefer, but generally, using a skillet between 8-10 inches makes a nice size. You can also double the batch if you prefer to have a taller cake.
Decorate the top however you choose with your favorite fruits. Edible flowers also make a nice addition to your paleo crepe cake. Enjoy!
Store leftovers in a covered container or with saran wrap in the refrigerator for up to 2 days.
Paleo Crepe Cake
- Make the paleo crepe recipe. Using all the batter, cook crepes in a medium skillet, between 8 and 10 inches. Place crepes on a baking sheet and let cool completely.
- Make coconut whipped cream and keep cold in the refrigerator.
- Once crepes are cool and coconut whipped cream is prepared, assemble the cake. Place the first crepe on a serving plate, spread a thin layer of jam over it, then place another crepe directly over the previous one. Continue layering the crepes and jam until all the crepes are used. Spread coconut whipped cream over the top and add fresh fruit.
- Serve immediately or place in the refrigerator until ready to serve. Any leftovers can be stored in the refrigerator for up to 2 days.