Servings
Font
Back
0 from 21 votes

No-Bake Strawberries and Cream Crêpe Cake

Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the pretty layers.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 Servings
Calories: 182 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ¾ cup fat-free milk
  • 1 cup heavy whipping cream
  • 2 large egg whites
  • 1/3 cup 0% fat Greek yogurt
  • 1 large egg
  • 4 tablespoons Wholesome Organic Cane Sugar
  • 1 teaspoon canola oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1 pound fresh strawberries (stemmed)
  • 4 tablespoons Wholesome Organic Cane Sugar
  • 1/2 tablespoon Wholesome Organic Powdered Sugar
  • Pinch kosher salt
  • ½ cup white whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • cooking spray or oil mister

Instructions

    Cup of Yum
  1. In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar and salt. Add the flours and cinnamon and blend until smooth.
  2. In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.
  3. Place one crêpe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a ¼-inch border.
  4. Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.
  5. Slice half of the strawberries, leaving the other half whole for topping.
  6. Repeat, adding a layer of strawberries every 4 - 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.
  7. Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.
  8. To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar; reserve remaining powdered sugar for serving.
  9. Cook until the bottom of the crêpe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.
  10. Repeat with the remaining batter, stacking finished crêpes on a plate.

Nutrition Information

Serving 1slice Calories 182kcal (9%) Carbohydrates 22g (7%) Protein 5g (10%) Fat 8.5g (13%) Saturated Fat 4.5g (23%) Cholesterol 44mg (15%) Sodium 47mg (2%) Fiber 1.5g (6%) Sugar 13g (26%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 182

% Daily Value*

Serving 1slice
Calories 182kcal 9%
Carbohydrates 22g 7%
Protein 5g 10%
Fat 8.5g 13%
Saturated Fat 4.5g 23%
Cholesterol 44mg 15%
Sodium 47mg 2%
Fiber 1.5g 6%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.