Nut-Free Crepe Cake
Indulge in the delicate layers of this Nut-Free Crepe Cake, a show-stopping dessert that's as light and elegant as it is allergy-friendly. This recipe features ultra-thin, tender crepes stacked high with fluffy whipped cream and a vibrant mix of fresh berries, creating a stunning visual and flavor contrast in every bite. Made with simple pantry staples like all-purpose flour, milk, and eggs, this dessert skips the nuts without sacrificing any of the decadence. Perfect for gatherings, this cake is easy to assemble and can be prepared ahead, allowing the layers to meld beautifully in the fridge. Whether you’re catering to dietary restrictions or simply craving a fresh and fruity dessert, this nut-free treat delivers irresistible perfection in every slice. Keywords: nut-free dessert, crepe cake recipe, fresh berry crepe cake, layered dessert, whipped cream cake.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 2 cups Whole milk
- 4 pieces Large eggs
- 4 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream
- 0.5 cup Powdered sugar
- 2 cups Fresh mixed berries (such as strawberries, blueberries, and raspberries)
- 1 tablespoon Oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Whisk the wet ingredients together until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking well to ensure there are no lumps. Strain the batter through a fine-mesh sieve into another bowl to remove any remaining lumps.
Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours. This helps the flour absorb the liquid for a smoother crepe.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with oil.
Pour about 1/4 cup of batter into the center of the pan, immediately swirling it to cover the bottom of the pan evenly.
Cook for about 1-2 minutes until the edges start to lift from the pan and the underside is golden brown. Flip and cook for an additional 30 seconds to 1 minute on the other side.
Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go.
In a medium bowl, whip the heavy cream and powdered sugar together using a hand mixer or stand mixer until stiff peaks form.
To assemble the crepe cake, place one crepe on a serving platter. Spread a thin layer of whipped cream over the top and scatter some fresh berries.
Top with another crepe and repeat the layering process until all the crepes are used. Finish with a layer of whipped cream and an extra scattering of berries on top.
Refrigerate the crepe cake for at least 1 hour before serving to help set the layers.
Slice and serve your Nut-Free Crepe Cake chilled or at room temperature.
Nutrition Facts
Calories |
3962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.1 g | 332% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1407 mg | 469% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 154.3 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 855 mg | 66% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1856 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
