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PUMPKIN CREPE CAKE

Have you ever wanted to make a 20 layer cake? Well, this Pumpkin Crepe Cake doesn't only allow you to create a cake with tons of layers filled with filling. You can also enjoy the wonderful flavor of Pumpkin for this Fall Season.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Crepe Cake
Servings: 1 dozen
Author: Jill

Ingredients

  • 1 cup of Flour
  • Pinch of Salt
  • 2 Eggs
  • 1 Tablespoon of Sugar
  • 1 1/2 cups Milk
  • 1 teaspoon of Vanilla
  • 1 teaspoon of Pumpkin Pie Spice
  • 1 Tablespoon of Butter - for the Crepe Maker
  • Food Coloring Gel - Orange

FILLING:

  • 2 - 8 ounce packages of Cream Cheese - softened
  • 1/2 Cup of Heavy Whipping Cream
  • 1/3 cup of Sugar
  • 1/2 cup of Powdered Sugar
  • 1/2 teaspoon of Vanilla
  • 1/2 teaspoon of Cinnamon

Instructions

  • In a large bowl, whisk together the Eggs, Milk, Vanilla and Sugar, until light and smooth.
  • Add a couple of drops of the Orange Food Coloring Gel, and stir.
  • Add the Flour, and Pumpkin Pie Spice, and whisk until any lumps disappear, or the batter is smooth.  Let batter sit for 20 minutes.  Bubbles will form on the top, that's normal.
  • Turn Crepe Maker onto the low setting, and when hot, add the Tablespoon of butter and melt on the non-stick surface.
  • When Butter has melted, add 1/4 cup of the Crepe Batter, and spread the Batter out thin on the Crepe Maker - either using the Crepe Maker tools (see link), or the back of a spoon.  This will make the Crepe Batter thin.
  • Cook the Crepe for about 3 minutes, then flip the crepe and cook for another minute on the other side.
  • Remove the Crepe with the Crepe tool to a plate, or a piece of Parchment paper, or Silpat.  Continue until all batter has been used.

Make the Filling:

  • In the mixing bowl of a stand mixer, mix the Cream Cheese, and Heavy Whipping Cream, until thick, smooth and creamy.
  • Add the Sugar, Powdered Sugar, Cinnamon, and Vanilla, and blend until smooth.  Place the Filling in the refrigerator until time to fill the Crepes.

TO FILL THE CREPES:

  • With the Crepes laying flat, add about 2 Tablespoons of the filling to the center of the Crepe, and smooth out evenly.
  • Stack another Crepe on top, and continue until all the Crepes have the filling in-between them, and are stacked like a cake.  Serve, and Enjoy!

Notes

You can also sprinkle with a little powdered sugar if desired