Lemon Crepe Cake + 5 Can’t Miss Crepe Links!

If my memory withstands, he tried to win her back with crepes. Or maybe it was his killer meatloaf, stuffed with cheese and topped with a sweet glaze.  A decadent vodka penne also comes to mind.

The morning Dad left, his most prized possessions were haphazardly stuffed into Hefty bags and left by the side door.  When I asked him what was happening, he remained silent, a look of defeat on his face.  Or maybe it was fear.  What was next for him?  Would there be more life?  Would the life he thought he could have suit him better than the life he already made with my mother?

The months following were a bit of a blur.  Mom attempted normalcy and routine for us, but her broken heart swallowed her whole.  Working and caring for 3 children while trying to navigate our new reality was like trying to swim with your legs bound together, your arms flailing and tired.

Exhaustion and, maybe, a bit of compassion on my mother’s part likely contributed to Dad’s weekly meal preparation.  A couple times a week, he showed up with a bag full of groceries and a six pack of Budweiser.  After opening a beer, he got to work, making the sure the meal was ready and we were fed before she got home.  As mystifying as his helpful behavior was to us, we said nothing.  We watched TV with full bellies, happy Dad was near, yet confused as hell by the sudden change.

And later, I held my breath when I heard her keys in the door. Mom, still in her scrubs, exhausted from a long shift at the hospital, barely looked at my father as she made herself a plate.  She headed for the living room, curled up so small next to the coffee table, and ate her meal, barely saying a word to anyone, staring straight ahead, pretending to watch TV.

She occasionally thanked him and sometimes even complimented his food.  Yet, no matter how tasty the crepes or meatloaf, reconciliation would not happen.  The war had started.  And for them it was easier to be at war than to forgive 17 years of disappointments.

As I rotated the hot pan in a slow circle, watching the crepe batter spread and thin out until the heat began to cook the bottom to a golden brown, I thought of Dad, twenty years earlier, doing the same thing in a house that once sheltered his life.  I always thought his return was about her.  Now it seems she was his mirage.  Dad showed up and made dinner for us.  Our relationship with him, now strangely independent of our mother, began again with a meal.

Crepe Cake with Lemon Curd, Blackberry Compote and Coconut Whipped Cream

Serves 6-8

Crepe and lemon curd recipe adapted from Aida Mollenkamp’s Keys to the Kitchen

Blackberry compote adapted from the Food Network

Coconut whipped cream from Oh She Glows

**Make lemon curd, compote and whipped cream before making the crepes.  The curd, compote and whipped cream can be made ahead of time.  This cake is best the day it is made.**

Ingredients for the lemon curd:

6 large egg yolks

2/3 cup sugar

1 tablespoon lemon zest

1/2 cup fresh lemon juice

1/4 teaspoon kosher salt

1/2 cup unsalted butter, cut into 8 pieces


Using a medium saucepan, combine the egg yolks, sugar, zest, lemon juice and salt and whisk until well combined.  Cook over medium heat, stirring constantly, until the curd is thick enough to cover the back of your spoon, about 8 minutes.  (If you drag your finger across the back of your spoon, the curd should leave a line and not run together.) Do not let the curd boil!

Remove from the heat and pour into a bowl.  Stir in the butter, one piece at a time, until it is totally melted.  Cover with plastic wrap.  Be sure to place the plastic wrap directly on the curd so a skin doesn’t form.  Refrigerate for an hour or up to 4 days.

Next make your blackberry compote.

Ingredients for Blackberry Compote:

2 cups blackberries, fresh or frozen

1/4 cup sucanat or sugar

1/2 teaspoon vanilla extract

2 teaspoon lemon juice

3 tablespoons water


Using a small saucepan, combine 1 cup of blackberries, sugar, vanilla extract, lemon juice and water.  Cook over medium heat for about 10 minutes, stirring occasionally.

Add the remaining cup of blackberries and cook for an additional 8-10 minutes.  Remove from heat and set aside.

Ingredients for Coconut Whipped Cream:

1 can of full fat coconut milk, chilled overnight

2-3 tablespoons of confectioners’ sugar

1 teaspoon vanilla extract


Chill your bowl for about 5-10 minutes before whipping the coconut milk.  Open coconut milk and pour out liquid.  Dump the solid coconut milk into your bowl.  Whip the cream until it is light and fluffy.  Add confectioners’ sugar and vanilla.  Whip until combined.  Set aside or store in an air-tight container in the refrigerator for up to a week.  You will need to whip it again, as it will harden.

Now make your crepes!

 Ingredients for Crepes:

3 large eggs, beaten

4 tablespoon unsalted butter, melted

1 + 1/2 cups whole milk

1 + 1/2 cups whole wheat flour

1/2 teaspoon kosher salt

1 teaspoon vanilla extract


Grab a large bowl, crack open eggs and whisk until broken up.  Add the melted butter, milk, flour, salt and vanilla extract and whisk until well combined.  Cover and refrigerate for at least 30 minutes or overnight.

Use a large non-stick pan and rub the pan with a paper towel dipped in oil.  I used canola oil.  Heat the pan over medium heat.  Before making the crepes, check the pan to see if it is properly heated.  Sprinkle some water on the pan, if the water dances around and evaporates it is ready.

Pour a 1/4 cup of batter into the pan and tilt the pan around in a circle to spread out the batter.  Cook until lightly browned, about 2 minutes.  Flip and cook the other side for another minute.  Remove from the heat and place on a plate.  Continue with the rest of the batter.  You should end with about 12-14 crepes.

Assembly Time!

Place one crepe on a plate and evenly spread about 2 tablespoons of curd on the crepe. Place another crepe on top of the last crepe, add curd.  Continue stacking crepes until all the crepes and curd are gone.

Top the crepe cake a large dollop of coconut whipped cream.  Serve blackberry compote on the side.  This cake is best the day it is made.  Enjoy!

5 Crepe Cake Links

Brighten up your January with Hummingbird High’s coconut crepe cake.

Have a birthday coming up? Skip the traditional cake and make Will Cook For Smiles Boston cream crepe cake.  Yum!

If the Necco Sweathearts already out the at grocery store didn’t remind you, I will.  Valentine’s Day is coming up.  Spice it up, literally, and head to Food 52 for their spicy chocolate mousse crepe cake recipe.  Sick of chocolate?  Try a red velvet crepe cake.  Sweet & Savory has the recipe for you. Check it out!

Looking for a savory and sweet crepe option?  Half Baked Harvest has a recipe for spinach artichoke and brie crepes with sweet honey sauce.  I can’t wait to try this!


Lime Angel Food Cake with Mixed Berries and Whipped Cream


Happy almost 4th of July! This is by far my favorite holiday. I love summer food, fireworks and warm weather. When I was a kid, my dad had a huge collection of fireworks. Every 4th and even sometimes on our birthdays he would light a bunch in our back yard. I loved sitting on the deck with my brother and sister watching the night sky light up. To this day I need to see fireworks sometime around the 4th or it just doesn’t feel like summer. While thinking about our plans for the 4th, I started to think about the perfect summertime dessert. For me that dessert is angel food cake

I love angel food cake. I especially love it with seasonal berries and a bit of whipped cream. I have attempted to make this cake many times but not all my attempts have been successful. One time it didn’t rise, another time it was tough and sort of flat and most recently I forgot to set the timer and it burned.  Bubba and kids love angel food cake so I was determined to make one that actually tasted good! I found a recipe for it on the blog Joy the Baker. Check out this fantastic food blog if you haven’t already! I adapted the recipe only by adding lime zest and lime juice. I love lime in cakes and cookies. Also, we have a bunch of limes in the house because Bubba likes a gin and tonic especially in the summertime.


I added the zest of one lime to half of the sugar mixture. (Blend with your fingers any citrus zest with sugar before adding it to a batter and the citrus flavor will be more pronounced. The oils in the zest are released when you blend them with the sugar.)

_KH10010I love how sifted flour looks like freshly fallen snow.


When you beat the egg whites be sure not to over beat them. You do not want stiff peaks. The egg whites should double in volume and look glossy.

_KH10014Fold the flour mixture into the egg whites in 4 batches. Over mixing will cause the egg whites to deflate. Once incorporated, pour batter into an ungreased tube pan. Bake at 350 degrees for about 40-45 minutes.

_KH10020 While your cake cooks, combine 1 pint of mixed berries in a bowl with 2-4 teaspoons of sugar depending on how sweet your berries taste. Set aside at room temperature for about 30 minutes or until the berries release some of their juices. The fruit can be refrigerated in an air tight container for up to a day.


This how my cake turned out. Not bad, not perfect but it did taste great. The lime zest and juice is a nice addition but the fresh, local berries really stole the show. Have a very happy 4th!

Lime Angel Food Cake with Mixed Berries and Whipped Cream

Slightly adapted from Joy the Baker

makes 1 cake


1 3/4 cup granulated sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 large egg whites, at room temperature

1/3 cup warm water

zest of one lime

2 teaspoons of lime juice

1 1/2 teaspoons cream of tartar

1 pint of mixed berries ( I used a combination of blueberries, strawberries and raspberries)

2 to 4 teaspoons sugar (depending on how sweet your berries are)


Pre-heat the oven to 350 degrees and place the rack in the middle.

In the bowl of a food processor, fitted with the blade attachment, grind sugar for about 2 minutes.  (This will make  a super fine sugar that will absorb easier into the egg whites.)

Place half of the sugar in a small bowl  and add lime zest. Blend the lime zest and the sugar together with your fingertips for about a minute.

Sift together the remaining sugar, salt, and cake flour.  Set aside.

Using an electric stand mixer, fitted with a whisk attachment, beat together the egg whites, water, lime juice, and cream of tartar at medium speed. Increase the speed to medium high, gradually adding the sugar from the small bowl, until medium peaks form. You do not want stiff peaks.

Sift in one-quarter of the flour and sugar mixture and gently fold with a spatula. Do not over mix or it will deflate the egg whites!   Add the flour mixture in three more batches.  Fold until completely incorporated. Spoon batter into ungreased tube pan.

Bake for 40 to 45 minutes but start checking with a skewer at 37 minutes. Once the skewer comes out clean, the cake is done.  Remove cake from the oven and place it upside down on a cooling rack for at least an hour. Gently remove from pan once cool.

Mix berries with 2-4 teaspoons of sugar and set aside at room temperature for 30 minutes or until the berries release their juices. Lightly whip cream in a cold bowl , adding a bit of vanilla extract and sugar, if you like your whipped cream that way.

Slice cake and serve with berries and whipped cream. Store cake, well wrapped, at room temperature for up to 3 days. Enjoy!