What’s for brunch? Sinfully sweet crepe cake

Posted by on Sep 4, 2013 in Everything Else | 0 comments

Last night my partner requested “something really good for breakfast.” I immediately thought of the crepe cake gracing the cover of this month’s VegNews Magazine and knew that I had to try it (or an approximation of it). I’ve been taking a few days off work and today is the last day of my break, so I chalked that up as another reason to indulge!

Pure indulgence

Pure indulgence

Of course, the crepe cake in VegNews is not gluten free, and I didn’t have coconut cream or fresh berries ready, so decided to improvise.  I used the crepe recipe in Allyson Kramer‘s book Great Gluten-Free Vegan Eats (see the apple cinnamon blintzes recipe); converted some basic cashew cream I had on hand into a sweet cashew cream and layered that on top of the guava jam I bought in Montevideo; and topped it all off with bananas and fresh figs. 

Delicious!

Delicious!

Oh my god. This thing is so purely decadent.

crepe cake1

Six layers of gooey goodness!

I am on a total sugar high. 

Yum!

Yum!

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