My favorite season is here! Fall!
I love it not only for the cool weather, but for all the flavors it brings.
Pumpkins and apples are typically the two most popular as I am sure you are seeing them everywhere (mostly pumpkins, am I right?).
Well if you are like me you won’t mind, since the spices are deeper like nutmeg, cinnamon and cloves; and the desserts can get a bit more decadent since we need that extra warmth and calories to get us through the chilly nights!
At least that’s what I tell myself anyway!
While I’ve already shared my recipes for Pumpkin Pie and Pumpkin Cheesecake I thought, “Hmm how to use up these two bags of apples I have here?”
What better way than with a Vegan Apple Crepe Cake?
First of all, I love making crepes just to eat plain! But of course that’s how it starts out and by the end I am stuffing just about everything into them and my mouth!
What a perfect pairing in this recipe because I also love making apple compote.
Stuff some into a warm crepe and call it a good day!
It is so versatile as a filling for cakes like in my Caramel Apple Layer Cake or as a topping for Ice Cream like in my Apple Pie ala Mode Nice Cream recipe.
But today I am making the usual chunky compote recipe into more of a preserve by pureeing it down to slather in between delicate wafer thin layers of vanilla crepes stacked up high for a beautiful presentation, as a new twist on the classic crepe custard cake.
Crepes are actually pretty easy to make as long as you have a blender or food processor and a non stick crepe or saute pan.
Crepe batter does however need to thicken after it’s been blended so be sure to give yourself a head start before frying them up.
An hour usually does the trick, but it can be done the night before, just give it another whirl in the blender before beginning.
This is good timing though because it gives you that hour or two to get the apple compote ready
The actual crepes can also be made in advance and stored in the freezer for up to a month, as long as you layer them on a sheet pan or some type of container with parchment paper lining between each crepe.
They thaw quickly at room temperature making your assembly day a breeze.
The apple compote can be made several days (or even a week) in advance to make your life easier when it comes time to assemble this cake.
Crepe cake can be eaten warm or cold it is your preference.
The crepes won’t be warm though, by the time you prepare all of them and assemble the finished cake, but it is easy enough to heat each slice of the finished cake in a toaster oven or microwave to take the chill off.
Of course if you want to forgo the whole “cake” aspect and just serve the crepes filled with warm apple compote, by all means please do! A dollop of coconut whipped cream and you are transported to France in a heartbeat!
The frying of the crepes may take some practice but don't worry because there are extras so you can sacrifice a few
- All Purpose Flour 3 cups (375g)
- Cornstarch 2 tablespoons (20g)
- Granulated Sugar 6 Tablespoons (85g)
- Baking Powder 2 teaspoons (10g)
- Salt ¼ teaspoon
- Coconut Oil Melted 6 tablespoons (85g)
- Soy Milk or any milk alternative of your choice 4 cups (475ml)
- Vanilla Extract 2 teaspoons (10ml)
- Coconut Oil Pan Spray as needed
- 1 Recipe Apple Filling
- Combine all the ingredients together in a high speed blender or food processor and process smooth on medium speed for 1 minute
- Transfer to a clean container and refrigerate for at least 1 hour our overnight
- Meanwhile prepare the Apple Filling Recipe
- Stir the crepe batter well before frying
- Get your 9" nonstick skillet hot and spray it lightly with coconut oil
- Pour approximately ¼ to ½ cup of crepe batter into the pan and then rotate the pan with your wrist so the batter covers the entire surface quickly and evenly
- Cook for approximately 30 seconds to 1 minute and then flip it over and cook for another 30 seconds to 1 minute or until just starting to get golden
- My stove setting goes from 1 (Low) to 10 (High) I had it set at 8 the whole time
- Transfer to a sheet pan lined with parchment paper and repeat until all the batter is finished.
- You will layer each crepe in between parchment on the sheet pan as you go.
- Assemble the cake as shown in the video tutorial by spreading approximately ¼ cup of filling between each crepe and continue until all the crepes are used.
- Sprinkle with powdered sugar and serve with ice cream or whipped cream
Thaw them at room temperature or heat them in a low oven to warm before assembling the cake or using as filled stuffed crepes
Assembled crepe cake should be stored in the refrigerator for up to 1 week and can be served warm or cold
