Eggless Crepe Cake w/ Berry Compote
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I saw a crepe cake on social media a while back and knew I HAD to make one. I went with a berry compote and powdered sugar glaze, so that it could be served as breakfast or dessert, because who doesn’t want this for breakfast? This recipe is meant to be shared and is great for a brunch!
Imagine layer after layer of delicious crepes, separated by a sweet glaze and tangy berry compote. The mixed berry compote is meant to be tangy. It offsets the sweetness, so that the cake is not overly sweet. Plus, the wow factor will have your guests’ jaws dropping, and possibly even some drooling.
Plus, bonus points because now you have a delicious eggless crepe recipe! #Benfriendly <3
Eggless Crepe Cake w/ Berry Compote
Have an egg allergy, but want to try the infamous crepe cake? No problem! This egg-free crepe cake is for you!
5 from 3 votes
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Servings 4 servings
Calories 461 kcal
- 1 pint blueberries save a few for garnish
- 1 pint raspberries save a few for garnish
- 2 T water
- 1 T butter
- 1 T brown sugar
- 1/2 t lemon juice
- 1 cup flour
- 1 T sugar
- 1/4 t salt
- 1/2 c milk
- 2/3 c water
- 1 1/2 T vanilla extract
- 1/4 c melted butter
- 1/2 c powdered sugar
- 1 T water
- For the compote, heat berries, 2 T water, 1 T butter, 1 T brown sugar and lemon juice over medium-high heat. When compote begins to boil, reduce heat to medium-low.
- Cook until berries are soft and saucy, (Make sure not to cook out too much of the liquid. If your compote gets too dry, add a splash of water)
- For the crepes, mix together the flour, sugar and salt in a medium bowl.
- Separately, combine the milk, water, vanilla extract and melted butter.
- Whisk the liquid mixture into the dry mixture until smooth. Refrigerate for 30 minutes-1 hour.
- Oil a medium saute pan and heat over medium heat.
- Add 2 T of crepe batter to the pan and tilt in a circular motion to spread the batter out into a thin crepe.
- When the edges begin to brown and become crispy, flip the crepe and cook for an additional minute.
- Repeat until all batter is used. (You can store the cooked crepes in a 200F oven if you would like to keep them warm.)
- To make the glaze, mix 1/2 c powdered sugar with 1 T water.
- Layer the crepes, switching off between berry compote and glaze in between
- Garnish with remaining compote, glaze and fresh berries.
Calories: 461kcalCarbohydrates: 78gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 271mgPotassium: 364mgFiber: 11gSugar: 40gVitamin A: 513IUVitamin C: 43mgCalcium: 88mgIron: 3mg
Keyword Blueberry Muffins, crepe, Cupcakes, egg-free
Tried this recipe?Let us know how it was!
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Love the #benfriendly hash tag Will be trying this recipe this weekend. Can’t wait!