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!


Chocolate Blossoms +5 Chocolate Lovers Cookie Links


A thrill of hope the weary world rejoices
For yonder breaks a new glorious morn
Fall on your knees
O hear the angels’ voices
O night divine…

I have one last cookie recipe to share with you before Santa arrives. This cookie is moist with a deep chocolate flavor.  The sprinkles add just the right amount of crunch to make you smile this Christmas.  The melted Hershey Kiss or Rolo, your choice, keeps whatever ails you at bay for a brief, but, awesome moment.

I hope you enjoy these cookies as much as we do.  Happy Christmas.


Chocolate Blossoms

makes about 24-30 cookies

recipe slightly adapted from America’s Test Kitchen Christmas Cookies 2014


1 cup unbleached all-purpose flour

1/4 cup Hershey’s Extra Dark Cocoa Powder

1/2 teaspoon of kosher salt

1/2 teaspoon baking powder

6 tablespoons of unsalted butter, melted

2 ounces semi-sweet chocolate chips ( I used Guittard’s extra semi-sweet)

2/3 cup sugar

1 large egg

1 egg white

1 teaspoon vanilla extract

1 bag of Hershey’s Chocolate Kisses

1 bag of Rolos

1/4 raw sugar for coating

lots of holiday sprinkles for coating


Pre-heat your oven to 350F.  Line two baking sheets with parchment paper and set aside.

Using a small bowl, whisk together flour, cocoa powder, baking powder and salt.  Set aside.  Melt butter and chocolate chips in small saucepan over low heat.  Once melted, allow to cool a bit.  Add sugar, egg, egg white  and vanilla and whisk until thoroughly combined.

Grab a rubber spatula and fold in the flour mixture until just incorporated.  Cover bowl with plastic wrap and chill for 30 minutes.

Using a small cookie scoop or tablespoon, roll dough into balls.  Next, roll the balls into the raw sugar or sprinkles, coating completely.

Bake for 10 minutes, rotating halfway through baking.  Remove sheets from oven and place a Hershey kiss or Rolo in the center of each cookie.  Press down lightly.  Bake for two more minutes.  Let cookies cool on sheets for 10 minutes and then transfer to a wire rack to cool completely.  Enjoy with a glass of milk!

**Cookies are best the day they are made, but will last in an air-tight container at room temperature for 2 days.**

5 Chocolate Lovers Cookie Links

If you are looking to eat a divine sweet treat this holiday season check out The Candid Appetite’s salted caramel dark chocolate cookies.  I want to eat one right now!

Mini chocolate thumbprint cookie = cutest cookie ever to sit on your cookie platter.  Pinch of Yum has the recipe for you.

Need a tasty gluten-free option?  Food 52 has a recipe for GF chocolate cookies and they promise it really is delicious.  Score!

For those of you living in a warm, sunny place check out Foodie Crush’s double chocolate chip cookie ice cream sandwiches.

Tired of chocolate and want something sweet, yet refreshing? Head to Bakerella for their peppermint candy sugar cookie recipe.  Yum!