The thought of cookies or cake for breakfast is so delightful! Especially when you can rest assured that all of the ingredients are great for you.
This crêpe cake would be perfect for holiday breakfasts and brunches ~ enjoy it any time at all.
We certainly do not need to wait for holidays to celebrate with great food!
Crêpes are basically really thin pancakes. They can be made with all different kids of flours ~ I use oat flour in this recipe.
This means gluten free folks can enjoy them too!
My Coconut Pumpkin Cream would be amazing in this recipe.
Make sure to have plenty of pomegranates, cranberry sauce and little chopped pistachios handy.
They add such pretty color and flavor. I did similar styling on my Cinnamon Coffee Cake with Coconut Cream.
Festive, fun & delicious!
Hopefully all of your holiday preparations are going smoothly.
It has been a very busy few months that has been go-go-go since the back to school rush…
Wishing you and yours some down time and relaxation in the next few days.
Have a wonderful, joyous, health filled & very merry Christmas with your families, friends and loved ones!
- 2 cups (240 g) gluten free Oat Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 large Eggs, whisked
- 3/4 cup (175 ml) unsweetened light Coconut Milk
- 1 cup (240 ml) fat free or low fat Milk
- 1 dropper full Vanilla Stevia Drops
- Butter, Ghee or Coconut Oil for the pan
- 1 cup (8 ounces) Ricotta Cheese
- 1/3 cup (80 g) mashed baked Sweet Potato
- 2 droppers full Vanilla Stevia Drops or Maple Syrup to taste
- 8 ounces (227 g) fresh Cranberries
- 1/2 cup (100 ml) Maple Syrup
- 2 tablespoons Water
- a few pinches of ground Cinnamon
- Pistachios or your favorite chopped nuts
- Pomegranate Arils (seeds)
- Whisk together dry ingredients. Combine wet ingredients. Combine all to form a thin, smooth batter. If batter starts to thicken, thin it out with some milk or water. Heat a heavy 8 inch non stick skillet over medium high heat with some butter, ghee or coconut oil. Ladle in batter and swirl it around in the pan until well coated. Cook about one minute until you see bubbles and the crêpe pulls away from the sides of the pan. Gently flip with a soft spatula. Continue to cook for another minute or so until slightly browned. Reduce heat if they start to brown too quickly.
- Allow crepes to cool to room temperature. Once crepes have cooled, they can be stacked with parchment paper between each one. Seal in an air tight container or plastic wrap for a few days in the refrigerator. They can also be frozen for future use.
- Pierce a sweet potato with a knife several times. Bake in the oven for for about 45-60 minutes until soft. Let cool, remove skin. Mash the sweet potato with the back of a fork. Combine with ricotta cheese and stevia.
- Heat all ingredients over medium high heat in a large sauté pan until boiling. You will start to hear cranberries sizzle and pop. Cook until cranberries are soft, but not too saucy, about 5 minutes. Remove from heat and let cool.
- Layer crêpes, sweet potato ricotta and cranberry sauce. When you reach the final layer pretty up with pomegranate seeds, cranberry sauce and chopped pistachios.
- I used less water in this cranberry sauce then I usually do and I simmered it in a wide sauté pan so the water would evaporate ~ this way the cranberries are more plump and not as saucy. If you want them saucier please see my recipe for Maple Cranberry Sauce
- These crêpes are just as great at room temperature as they are chilled.
- You will probably only use 5 crêpes in this cake. Enjoy the rest for breakfast!
Crêpe Recipe Links
- Chocolate Crêpes with Ricotta and Cherry Sauce Family Fresh Cooking
- Coffee Crêpes with Ricotta Cheese and Cherries in Syrup What Should I Eat for Breakfast Today
- Crêpes with Blood Orange Sauce Ichigo Shortcake
- Eggnog Crêpes Tartine and Apron Strings
- Gluten Free Chocolate Crêpes Girl Cooks World
- Italian Chestnut Crêpes with Nutella Cream Filling Boulder Locavore
- Raspberry Cream Cheese Pan-Crêpes Family Fresh Cooking