With a decadent cream cheese frosting and a scattering of coconut flakes, this Pistachio Crêpe Cake is the perfect chic dessert for any celebration!
I love hosting elegant dinner parties—the kind that kick off with sparkling cocktails and artfully arranged appetizers and wind down with coffee paired with something sinfully indulgent. It’s my love language, a way to celebrate my guests, and, if I’m honest, to revel in my passion for desserts. Sure, I put a lot of effort into crafting a beautiful menu, complete with wine pairings. But the real magic? That’s in the grand finale.
Desserts are where I truly shine, and over the years, I’ve acquired an impressive repertoire to suit any mood. Whether it’s the timeless charm of a classic lemon meringue pie or a real showstopper, like this pistachio crêpe cake. My latest masterpiece has certainly earned its fair share of “oohs” and “aahs”—and for good reason.
Picture this: delicate, golden layers of crêpes, layers of dreamy cream cheese frosting, a sprinkling of nutty pistachios, and the subtle sweetness of coconut flakes. This cake is a celebration in itself. Plus, it’s light as a feather, ensuring everyone at the table can manage a slice—or maybe even two. And fear not. Though it looks impressive, it’s easy to make.
Is This Pistachio Crêpe Cake Healthy?
Although it’s made with whole-wheat pastry flour, this cake certainly doesn’t fall into the health food category. After all, it has sugar, butter, and cream cheese. But hey, life is about balance, right? So, go ahead and enjoy it in moderation. To make this cake dairy-free, replace the butter, cream cheese, and milk with plant-based alternatives.
What is a crêpe cake?
As sophisticated as they may sound, crêpe cakes are really just stacks of crêpes layered with luscious filling. Crêpes themselves are a French classic—ultra-thin, delicate pancakes made from a simple batter of flour, eggs, milk, butter, and a touch of sugar. Traditionally cooked in a special crêpe pan, these versatile treats are staples at French fairs, markets, and charming crêperies. They even have their own holiday! On February 2nd, Candlemas (La Chandeleur), crêpes take center stage in French homes and celebrations.
While crêpes exude an elegant simplicity, a crêpe cake takes things to a whole new level. Each layer soaks up just a hint of frosting, transforming every bite into pure indulgence. And the best part? Crêpe cakes are endlessly customizable!
Add a pop of lemon zest to the batter for a citrusy twist, blend in cocoa powder for a decadent chocolate version, or ditch the sugar and go savory with an herbed cream cheese filling and delicate slices of smoked salmon. The possibilities are as limitless as your imagination.
How to make ahead and store
Crêpe cakes are best served chilled, so making them a day in advance is ideal. If stored in an airtight container in the fridge, the cake should last up to 3 days. Freezing this delicate cake is not recommended, as the texture and flavor may be compromised upon thawing.
Serving Suggestions
Although this cake is the perfect way to round off a fancy dinner party, it also does quite well when served at a high tea. In that case, I recommend serving it with a few of my favorite sweet treats, such as these Gluten-Free Scones With Blueberries, some Chocolate Truffles, and perhaps these pretty Carrot Cake Cupcakes.
Recipe
Ingredients
For the Crepes:
- 2 cups whole-wheat pastry flour (8 ounces)
- 2 cups 2% milk
- 1 cup water
- 4 teaspoons olive oil
- 4 eggs
- 2 tablespoons sugar
- 1/2 teaspoon salt
For the Cream Cheese Frosting:
- 3/4 cup butter softened at room temperature
- 12 ounces cream cheese (1 1/2 bricks)
- 3 teaspoons vanilla extract
- 3 cups powdered sugar sifted
- 3/4 cup pistachios finely chopped
- 3/4 cup coconut flakes
Instructions
- Place all the crêpe ingredients in a blender and blend until smooth and well combined.
- Store the crêpe batter in the refrigerator for at least 1 hour, as this allows the flour to absorb the liquid and help the crêpes turn out more tender and pliable.
- After the batter has chilled for 1 hour, spray a crêpe pan (or wide nonstick pan) with cooking spray and place over medium heat.
- Using a scant 1/4 cup, scoop the batter into the pan and tilt with a 45° circular motion so that the batter coats the pan in an even layer with no holes.
- Cook the crêpes until the edges begin to turn golden brown and lift away from the sides of the pan, about 1 minute.
- Use a thin spatula to lift the side of the crêpe off the pan, and then quickly flip the crêpe with your fingers and cook for an additional 30 seconds. Place the cooked crêpes onto a plate and repeat until all the batter is finished, stacking the finished crêpes on the plate.
- Place the cooked crêpes in the refrigerator to cool for at least 1 hour. Do not try to frost warm crêpes, as the frosting will melt and the cake won't hold together.
- While the crêpes are cooling, in a large bowl, use an electric hand mixer to beat the softened butter and cream cheese together until light and fluffy. Add in the vanilla extract and beat until well combined.
- Turn the beaters down to low and gradually add in the powdered sugar. Once all the sugar is combined, beat the frosting on high speed until it is light and fluffy, about 5 minutes. Place into the refrigerator until ready to use.
To assemble:
- Place one crêpe on a plate and drop a heaping 2 tablespoons of the cream cheese frosting on top. Use an off-set spatula to spread the frosting evenly over the whole crêpe in a thin layer.
- Sprinkle the frosting with a heaping 1/2 tablespoon of the chopped pistachios and place another crêpe on top, gently pressing to adhere the crêpes together. Repeat these steps until you get to the last crêpe.
- When you get to the last crêpe, spread the remaining frosting over the top and along the sides in a thick, smooth layer.
- Gently press the coconut flakes into the top and sides of the cake and place back into the refrigerator to set for at least 2 hours before serving.
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