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Homemade Pistachio Crpe Cake photo

Pistachio Crêpe Cake

This Pistachio Crêpe Cake is a delightful dessert with delicate layers and a creamy filling, perfect for impressing your family!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Crêpes:
  • 2 cups whole-wheat pastry flour
  • 2 cups 2% milk
  • 1 cup water
  • 4 teaspoons olive oil
  • 4 eggs
  • 2 tablespoons sugar
  • ½ teaspoon salt
For the Cream Cheese Filling:
  • ¾ cup softened butter
  • 12 ounces cream cheese
  • 3 teaspoons vanilla extract
  • 3 cups sifted powdered sugar
  • ¾ cup finely chopped pistachios
  • ¾ cup coconut flakes

Equipment

  • Mixing Bowls
  • Whisk
  • Non-stick skillet or crepe pan
  • Spatula
  • Measuring cups and spoons
  • Cooling rack
  • Rubber spatula
  • Serving Platter

Method
 

Instructions:
  1. In a large mixing bowl, whisk together the flour, milk, water, olive oil, eggs, sugar, and salt until smooth. Let the batter rest for about 30 minutes.
  2. Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with olive oil. Pour about ¼ cup of the batter into the pan, swirling to coat the bottom. Cook for 1-2 minutes on each side until golden. Repeat with remaining batter, stacking crêpes on a cooling rack.
  3. In a mixing bowl, beat together the butter and cream cheese until creamy. Add vanilla extract and mix well. Gradually add in powdered sugar, mixing until smooth and fluffy.
  4. Fold in the chopped pistachios and coconut flakes into the cream cheese mixture.
  5. Layer the cake by spreading a thin layer of cream cheese filling on a crêpe. Place another crêpe on top and repeat until all crêpes are stacked, finishing with a layer of filling on top. Decorate with extra chopped pistachios and coconut flakes.
  6. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Consider freezing individual slices for longer storage.
  • Make crêpes a day ahead and store with parchment paper in between.