Pumpkin Spice Crepe Cake
October is here and the sweet autumn harvest is near. What does that mean, exactly? It means pumpkins! Lots and lots of plump and yummy pumpkins. Wondering what to do with all of these pumpkins? Well, you can make Pumpkin Spice Crepe Cake, for one thing!
With October also comes Halloween, and with Halloween comes decorative pumpkin carving with the kids. If you’re anything like us, you won’t want to waste all of those delicious pumpkin guts; you’ll want to find that perfect “something” to make with them, right?! And this wonderful recipe for Pumpkin Spice Crepe Cake can help you in more ways than one. In addition, you could even make a few of these cakes and freeze them. That way, you can celebrate the autumn harvest all winter long!
If you’ve always wanted to try making crepes but felt a bit intimidated, this recipe is just for you. These ones are pretty easy, with a few simple ingredients and a lot of spice. You’ll look like a crepe-baking pro once you finish! The biggest trick is flipping them at exactly the right moment. It may take more than a few tries to get them perfect, but even if you don’t succeed the first few times, you’ll have some delectable “mistakes” to clean up afterwards!
Basically, you’ll just pour the rich spicy batter into the pan once it’s ready and count to 30 or 40, depending on what it looks like on top. If you’re getting some bubbles up there, that means it’s time to flip!
How do you turn a bunch of yummy crepes into a full-sized cake? Well, first you let them cool for a while and that’ll give you some time to make the frosting. Then you pile them on top of each other, alternating each crepe with approximately two tablespoons of frosting! That’s right, one crepe then frosting, another crepe then more frosting… How many? About 11, or you can go a bit higher depending on how flat or fluffy they are. Use your better judgement! The main thing is that you get a cake-like thickness and shape once they’re all beautifully stacked up. The frosting holds the whole thing together in the most delicious way.
For extra flavour, you can add a second frosting on the very top – just like Shashi, the author of the “Running Srilankan” blog, did. What kind of frosting, exactly? Well, melted chocolate frosting, of course! Pumpkin Spice Crepe Cake just wouldn’t be the same without a little gooey melted chocolate on top. How do we know? We’ve tried it! With all of this flipping, stacking, and frosting, it sounds like a super fun cake to make, right? Perhaps you can even make it with the kids after you’ve carved out your pumpkins!
Happy Harvest to you and your loved ones! Don’t forget to check out the “Runnin’ Srilankin” for the full recipe for Pumpkin Spice Crepe Cake. You’ll be glad you did, and your whole family will be too!
Learn MORE / Get RECIPE at Runnin Srilankan
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