Layered gingerbread crepes with orange-maple cream cheese filling!

The concept of crepe cakes is not something I see very often online or on Pinterest! Maybe its just not something that people are familiar. But my goodness are they fun to make and they look BEAUTIFUL!

Not only are they easy to cook up- they also look incredibly fancy. This one would be incredible included on a holiday spread Christmas morning. I would also proudly bring this to a brunch with friends and family.

When it comes to making crepes I think that purchasing a cast iron crepe pan is essential. Nonstick or other surfaces may not work the same. Seasoned cast iron grips onto the batter just enough that they end up perfectly thin and then it releases them for a clean flip once cooked through.

We love our crepe pan and have used it for all kinds of things for many years. Its become the go to pan that we grab when making eggs, quesadillas or grilled cheese too. I don't see it as one of those specialty pans that you buy and then tuck away and never use.

If you want to keep things simple feel free to skip the candied oranges. They are not at all necessary however I do think they contribute to the wow factor. Making them isn’t challenging but it does require a few extra steps. Sometimes during the holiday season trader joes has candied oranges or other fruits and that could work as an option as well.

I highly recommend making them at some point- its a fun experience and its such a wild thing to be able to eat the whole orange- including the peel and rind and have it taste good!

layered gingerbread crepes with orange-maple cream cheese filling

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Yield: 6-8 servings

Author: Brittany Angell

Prep time: 40 MinCook time: 45 MinTotal time: 1 H & 25 M

This recipe brings me right back to my childhood on Christmas morning, unwrapping gifts and playing with my new toys while my mom was in the kitchen baking and cooking. Make this amazing layered crepe cake for your loved ones for a little holiday cheer any day of the year! To give it an extra touch of elegance for your next brunch, top it Whipped Topping and Candied Oranges. The delicate candied orange slices taste like sugared orange gummies. Boiling the orange slices helps take away the bitterness from the peel, allowing you to eat the whole slice in one bite!

Ingredients

Gingerbread Crepes

• 1 tablespoon coconut oil or other mild-flavored oil of choice, plus more for the pan
• 5 large eggs
• 179 grams milk (dairy or nondairy) (about 3⁄4 cup plus 1 tablespoon)
• 73 grams coconut flour (about 1⁄4 cup plus 3 tablespoons)
• 70 grams tapioca starch (about 1⁄2 cup plus 1 1⁄2 teaspoons)
• 3 tablespoons maple syrup
• 3 tablespoons molasses
• 1 tablespoon vanilla extract
• 1⁄ 4 teaspoon kosher salt
• 1⁄ 2 teaspoon ginger powder
• 1⁄ 2 teaspoon ground cinnamon
• 1⁄ 2 teaspoon ground nutmeg

Orange Maple Cream Cheese

• 2 (8-ounce) packages cream cheese, room temperature. (Regular or Dairy Free_
• 1⁄2 cup plus 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1⁄ 4 teaspoon kosher salt
• 1 teaspoon orange extract

Candied Orange Slices

• 2 medium organic oranges
• 1 1⁄ 2 cups raw honey
• 1 cup water
• Granulated maple sugar

Instructions

1. Heat the coconut oil in a skillet over medium-high heat. Place all of the crepe ingredients in a blender and blend on high speed for about 1 minute.
2. Pour about 1⁄4 cup of the batter into the hot skillet. Rotate the pan in a circular motion to thin out and evenly distribute the batter. Cook until you can flip the crepe without it breaking, about 30 seconds to 1 minute.
3. Flip and let it cook for an additional 30 seconds to 1 minute. Set aside on a plate.
4. 4Repeat Steps 1 to 3 with the remaining batter. If the crepes begin to stick, add a little more oil to the pan before pouring the batter. Allow the crepes to cool completely before assembling the layered crepe cake.
5. While the crepes are cooling, make the filling: Place all of the filling ingredients in a bowl and, using a hand-held electric mixer on medium speed, beat until fluffy, 2 to 3 minutes.
6. Assemble the cake: Once the gingerbread crepes have fully cooled, place a crepe on the serving plate or platter. (When assembled, the cake is a bit wobbly due to its height.)
7. Fill a pastry bag or 1-gallon zip-top bag with the filling. If using a zip-top bag, snip off one corner (an 1⁄8-inch opening is ideal). Gently squeeze the bag and pipe a ring of filling around the outer edge of the first crepe that is about the thickness of the crepe, leaving just a little bit of the edge exposed.
8. Pipe more of the filling inside the ring. This part does not need to be as neat or as thick as the outer ring of filling because it will be covered by the crepe you place on top of it. Just be sure that the outer ring is a bit thicker and uniform because this is the part you will see!
9. Place another crepe on top of the first completed layer. Repeat the process of piping the filling and layering a crepe on top until you have used all of the crepes and filling. Do not pipe filling on top of the final, top crepe.
10. If you wish, top the fully assembled crepe cake Whipped Topping, and garnish with as many Candied Oranges as you like!
11. Here's how to make the candied oranges: Slice the oranges about 1⁄8 inch thick, trimming off each end. Carefully remove the seeds.Bring a pot of water to a boil. Blanch the orange slices in the boiling water for about 2 minutes. Remove from the water and set aside. Bring the honey and 1 cup water to a boil in a medium saucepan. When boiling, carefully drop in the blanched orange slices, reduce the heat to low, and simmer for 35 to 45 minutes, until the oranges are soft and translucent. Remove the oranges from the honey water. Roll each orange slice in sugar and allow to cool in a single layer on a cooling rack.

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