Once upon a time, I wanted breakfast for dessert, and I wanted it done within 10 minutes….without an oven…with no added refined sugar, with a lot of nutrients and protein. Easy right?
I was a hungry woman on the loose, looking for that perfect sweet healthy treat that wouldn’t make me absolutely reeling with guilt after eating it. I wanted to have my cake AND eat it too!
So, I did what every girl in her 20s does and went to Facebook to ask my awesome pals what healthy breakfast desserts I could make.
One suggestion was crepe cakes….and I literally stopped reading because I knew I had happened upon a huge winner. Yes, crepe cakes! I always wanted to try my hand at making these! It seems so fancy and sophisticated and might involve semi-trapeze artists skills…who knows, I was willing to try anything
then I thought…I will also make a healthy chocolate frosting, because I need some sort of challenge!
In all honesty, I was a bit worried about making the frosting, because from previous botched baking experiments, trying to replicate a thick mix that is also sweet is NOT the easiest thing to do!
Then, when I glanced at my bag of chocolate shakeology in the corner of my kitchen, the gears in my head started to turn really fast…aha! I shall make a frosting using Shakeo powder and thicken it up with some greek yogurt….brilliant!
In case you aren’t familiar with Shakeology, its a superfood powder derived from real food that is dense in nutrients, with over 23 vitamins and minerals to be exact, as well as a great source of protein without all the chemicals, preservatives, or other nasty un-natural elements that SHOULD NOT be allowed in a human beverage.
At this point, I had a game plan in mind…and all I needed was to begin the first step into this exciting baking adventure (equipped with a glass of wine, obviously!)
So without much further ado, let’s get into this recipe for decadent chocolate crepe cake!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Assembly: 5 minutes
- Serving Size: 4-6 people
Ingredients for CREPES
- 1 cup of flour (I used whole wheat)
- 1 tablespoon of maple syrup
- 1/4 teaspoon of salt
- 1.5 cups of unsweetened almond milk (or any fat-free milk)
- 2 large eggs, lightly beaten
- 2-3 drops of vanilla extract
Ingredients for Shakeology frosting
- 2 scoops of chocolate shakeology (or protein powder of choice with cacao powder)
- 1.5 cups of Greek Yogurt (2% milk fat, plain)
- 1/2 cup of unsweetened almond milk
- 1/2 cup of natural peanut butter (or any nut butters)
In a large bowl, combine the flour, sugar and salt and whisk together. In a medium-sized bowl, combine milk, eggs and vanilla and whisk together. Add the milk mixture to the flour mixture and whisk together until all the clumps and bumps are gone and it looks smooth. Then cover with plastic wrap and put in the fridge for 15 minutes.
While the crepes are chilling, combine all frosting ingredients into a bowl and stir until combined. Place in refrigerator.
****TIME TO MAKE CREPES****
Don’t be scared. This part is actually a lot easier than a lot of people make it out to be, plus it’s quick!
Step 1: In a small pan, lightly coat it with a non-stick cooking spray (I used Pam) and turn on stove top to about medium heat (all stoves are made differently; you can tell you’re stove top is too hot if the spray starts to smoke; usually I like to start low and work my way up). Let your pan get hot for a minute. If your pan is not hot enough, crank it to medium-high heat.
Step 2: Next, take 1/4 cup of your crepe mix, lift the pan off the heat, and pour the mix into the pan, rotating and tilting your pan so you spread out the mix evenly so it covers the entire pan bottom. Be sure to do this QUICKLY! Once it’s all spread out, place the pan back on the heat source.
Step 3: You will see some air pockets forming on your crepes, usually 10-15 seconds in.
Your crepe can be flipped over whenever you shake or move the pan and you can tell that it will easily lift off the pan and move. When this happens, grab a spatula, lifting one end of the crepe, grab that lifted end with your finger, and flip the crepe over to cook on the other side (usually 10 seconds). Remove from heat onto a cooling rack.
When the crepes are ready, take out your serving plate, and place one crepe on the plate, then spread a dollop of frosting on top of it. Then, add another crepe layer and repeat the process until all the crepes have been used and stacked up.
When you are finished, you will have produced a beautifully decadent layer of breakfast crepe cake that you will NOT be able to resist!
A note to add here: I found that letting the flavors of the crepe cake sit in the fridge for an hour or two really helps mellow out the greek yogurt bitterness; so if you feel the frosting is still a bit sharp in taste, let it continue setting in the fridge for an hour.
Then simply cut your crepe cake, serve and enjoy!
Considering how incredibly easy it was to make this dessert and how absolutely DECADENT and packed with protein, vitamins, and minerals it was, I would definitely be making these crepe cakes again in a heartbeat!
Plus, it’s one of the more attractive desserts I have yet made, so these crepe cakes certainly would make a great statement at any party or family gathering. Holy Crepe, batman!!!
Anybody else just LOVE having breakfast for dessert? Share and comment below!