This showstopping cake is bursting with the bright, fresh flavors of lemon and strawberry—the perfect dish for a summer gathering!
I’ll never forget the first time I tried a crêpe. My family and I were traveling to visit our cousins in Europe, and we wound up in this tiny café just outside Paris. I ordered a ham and cheese crêpe and watched with delight as the cook prepared my lunch behind the counter. Two bites in, and I was sold! When we came back to the States, I spent weeks experimenting with different crêpe recipes until I managed to recreate my favorite Parisian treat.
It’s been years since that fateful trip, but my passion for crêpes has never waned. This lemon-strawberry-coconut cream crêpe cake takes that passion to a whole new level. Delicate layers of fresh crêpes are filled with rich coconut cream infused with the vibrant flavors of strawberry and lemon.
This cake is light but elegant, and it is surprisingly easy to make. Whether you’re a seasoned baker or new to the crêpe game, this cake is a baking project anyone can get behind. Try this recipe for a summertime brunch special, a Mother’s Day surprise, or a special weekend treat.
Is Lemon-Strawberry-Coconut Cream Crêpe Cake Healthy?
This cake is a sweet treat that is best enjoyed in moderation. However, this recipe does contain a number of fresh and nutritious ingredients. The unsweetened almond milk in this dish is a dairy-free, low-calorie alternative to traditional milk or cream. It is also a good source of vitamin E and contains no added sugar. The coconut sugar in this cake is less processed and has a lower glycemic index than standard white sugar. Lemons and strawberries are both excellent sources of antioxidants and vitamin C. In place of traditional flour, this recipe uses coconut and tapioca flours—making this cake suitable for gluten-free diners. To reduce the sugar content in this treat, you could consider swapping the honey with monk fruit syrup or liquid stevia. And you could also try replacing the coconut sugar with monk fruit sweetener. Just keep in mind that these substitutions may alter the flavor profile, so feel free to play around until you find what substitute works best for you.
The Delectable History Of The Crêpe
These days, crêpes are a popular dish served all over the world. But did you know that they actually originated in the 13th century? That’s right—the first record of crêpes dates back to this era in Brittany, an area in northwest France. Peasants in this region made early versions of the crêpe with just water, flour, and salt. Over the centuries, this dish became increasingly popular in Parisian cafés and restaurants. Crêpes have also enjoyed a prominent role in French celebrations like La Chandeleur, when celebrants eat crêpes to bring them good luck. Today, the popularity of the crêpe has spread worldwide. Japanese chefs prepare crêpes with fruit, whipped cream, or matcha filling. In the United States, crêpes have become a brunch staple and are often topped with sweet spreads like Nutella.
FAQs & Tips
How Do I Store Leftovers?
To store your leftover cake, cover your remaining slices with plastic wrap or place them in an airtight container. You can store your leftovers in the fridge for up to 3 days. You can also freeze individually wrapped slices in the freezer for up to 1 month. Just make sure to defrost frozen slices in the fridge or at room temperature for about an hour before digging in.
Can I Use Coconut Milk Instead Of Coconut Cream?
No coconut cream? No worries! You can also make your own coconut cream from two cans of full-fat coconut milk. Simply leave your cans in the refrigerator overnight, then remove them and flip the cans upside down. Open the cans to drain out the excess liquid, and you’ll be left with—you guessed it—coconut cream!
What Kind Of Pan Should I Use?
These crêpes can be sticky, so make sure you use a really good quality nonstick pan. If you don’t use a nonstick pan, the crêpes will stick to the bottom of the pan and be difficult to remove. I also recommend preheating your pan for about 5 minutes before you start making your crêpes. This also prevents sticking and helps your crêpes cook evenly.
Serving Suggestions
This coconut cream crêpe cake is versatile enough to pair with a wide range of accompanying dishes. If you’re serving this cake as part of a seasonal brunch gathering, you could serve it alongside a Watermelon Fruit Salad or an Asparagus Frittata. To round out a spring or summer lunch, consider pairing this cake with a Berry Salad or Honey-Glazed Salmon. For a sparkling beverage to accompany this cake, I recommend an Aperol Spritz or a French 75 Cocktail.
Recipe
Ingredients
For The Crêpes:
- 1 1/2 cup unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons coconut flour
- 1/4 cup+ 2 tablespoons tapioca flour
- 3 tablespoons coconut sugar
- 3 tablespoons coconut oil melted
- 6 eggs
- Generous pinch of sea salt
For The Coconut Cream:
- 1 1/2 cups coconut cream
- 3 tablespoons honey
- Zest of 3 large lemons
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon vanilla extract
- 3 cups fresh strawberries hulled and very thinly sliced
Instructions
- In a large blender, blend all ingredients for the crêpes until smooth and well combined. Place in the refrigerator for 30 minutes to let the coconut flour begin absorbing some of the liquid.
- Preheat a nonstick 10-1/4-inch pan on medium-low heat. A light rub of coconut oil is also a good idea to prevent sticking.
- Pour a scant 1/4 cup into the preheated pan and swirl around until the pan is evenly coated.
- Cook until the outsides of the crêpe darken and the inside feels just set, about 4-6 minutes.
- Gently pick up the crêpe and flip over. Cook until the other side is just set, another 20-40 seconds. Repeat until all the batter is used, storing the crêpes in the fridge on a plate as you cook them. You want them nice and cold when you put the cream on! You should end up with 17 crêpes.
- Place the coconut cream, honey, lemon zest, lemon juice, and vanilla extract into a large bowl. Using an electric hand mixer, beat until smooth and well combined, scraping the sides down as necessary. Set aside 1/4 cup of the cream for later use.
- Place one cooled crêpe on a plate or cake stand and top with 1 heaping tablespoon of the coconut cream. Using an offset spatula, spread the cream thinly over the entire surface of the crêpe.
- Lay 2 tablespoons of the thinly sliced strawberries flat on top of the crêpe, spreading them out evenly. Repeat the same process until all the crêpes are used.
- On the last layer, you should have some strawberries left over, as well as the reserved 1/4 cup of coconut cream. Carefully spread the remaining cream evenly over the center of the top crêpe, spreading almost to the edges. Assemble all the remaining strawberries in a pile in the center of the cake.
- Refrigerate for at least 1 hour to set the coconut cream.
- Slice and serve!
Hello – thanks for this recipe.
How long does it keep? Can it be made ahead? If so, how long? Thanks!
So glad you want to try this recipe! This crepe cake can definitely be made ahead, which can save you some time and make things more convenient. You can prepare the crepes and coconut cream separately, then store them in the refrigerator until you’re ready to assemble the cake.
When you’re ready to assemble, be sure the crepes are cold. You may need to let the coconut cream sit at room temperature for a short period of time to soften up, as it might become thicker when refrigerated.
As for storing the assembled crepe cake, you can keep it in the fridge for up to 2 days. The texture may slightly change over time as the layers meld together, but it will still taste delicious. Be sure to cover the cake with plastic wrap or store it in an airtight container.
I hope this helps! Enjoy the crepe cake and have a great day!