Crepe Stack Cream Cake

I love cake!  Sugar free, grain free, gluten free cake is even better. (in my case) It’s not an easy task to find tasty, delicious treats to eat when you are trying to lose weight and control your sugar.  In my humble opinion, Trim Healthy Mama is by far the easiest plan to work and enjoy really yummy desserts.  One of my readers came to me with this recipe and I was thrilled to be able to post it! Thank you, Tammy Ford!  Some assembly required should be the  tag line to go with this treat.  It takes a little prep, but I think it’s worth it for a pretty dessert. We were trying to use my Easy Peasy Crepe recipe, but had to change it up to Psyllium Husk since I can no longer have Oat Fiber.  Boohoo.  Being grain free can be a bummer.  With some time in the kitchen, Tammy nailed it!  This recipe will be written up a bit differently than my normal recipes, so hang with me and let’s make some cake!

crepestackcak

Vanilla Crepes:
1 1/2 cups egg whites (I used carton egg whites)
3Tbs THM psyllium husk
3Tbs THM Super Sweet
1 1/2 tsp vanilla
Pinch of salt

Directions:

Mix all ingredients with a whisk.  It is important to let this mixture rest for about 5 minutes while it thickens up.  Spoon 3 – 4 tablespoons into a hot skillet sprayed with on plan cooking spray to make 7 – 9 crepes. Stir very well each time before you spoon new batter to ensure the psyllium husk is well distributed. *You could also use a hot griddle that’s been sprayed well.  It may seem very liquid-y…but it does work!  It’s kinda like a pancake in that I never get the first one right!  You’ll get it!

Chocolate Crepes:
1 1/2 cups egg whites (I used carton egg whites)
2 Tbs THM psyllium husk
3 Tbs unsweetened cocoa powder
3 Tbs THM Super Sweet
1 1/2 tsp vanilla
2 Pinches of salt

Directions: 

Vigorously combine all ingredients with a whisk until the chocolate powder has been completely dissolved into the egg whites.  This batter needs to rest a little longer than the vanilla batter since the psyllium husk content is lower. It should be good in about 8 minutes.  Spoon 3 – 4 tablespoons into a hot skillet sprayed with on plan cooking spray to make 7 – 9 crepes.  Stir very well before you spoon any new batter into the skillet to ensure the chocolate hasn’t settled. *You could also use a hot griddle that’s been sprayed well.

Filling:
3/4 cup Plain Greek Yogurt 0%
6 oz softened cream cheese (1/3 less fat)
1 tsp vanilla
3Tbs THM Gentle Sweet

Directions:

Place all ingredients in a mixing bowl.  Mix with a hand mixer on low until smooth. Spread 2-3T of filling onto crepes alternating crepe colors as you stack and spread filling on each layer.

crepestackslice

Cover and freeze the Crepe Stack Cream Cake for about 4 hours or overnight.  While frozen, cut into 4-6 equally portioned triangle shaped pieces and serve chilled but not frozen.  It will thaw out quickly.  When it thaws it starts to slide a bit off home base!  Taste just as great though.

The cake itself if a Fuel Pull if you are doing Trim Healthy Mama.  The filling listed here is an S.  You could use a Fuel Pull filling and try to keep it at Fuel Pull level.   If you use the 1/3 less fat cream cheese and the filling ingredients listed, it’s not super heavy.   You can even then swing an E if you use a 0% greek yogurt filling with fruit if that’s your desire.   I made it as listed above and enjoyed it for breakfast!  I love eating cake for breakfast.

Be creative!  You can obviously do a few short stacks of cake for each one enjoying the cake if you don’t want to try the taller stack.   You can add berries on the side or slivers of Lily’s Chocolate shaved on top.  No matter how you slice it…this is delicious!

Crepe Stack Cream Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Delicious cake for any season! Low carb, low sugar, no grains or gluten. It's a winner!
Ingredients
  • Vanilla Crepes:
  • 1&1/2 cups egg whites
  • 3Tbs THM psyllium husk
  • 3Tbs THM Super Sweet
  • 1½ tsp vanilla
  • Pinch of salt
  • -----------------------------------------------------------
  • Chocolate Crepes:
  • 1&1/2 cups egg whites
  • 2 Tbs THM psyllium husk
  • 3 Tbs unsweetened cocoa powder
  • 3 Tbs THM Super Sweet
  • 1½ tsp vanilla
  • 2 Pinches of salt
  • -----------------------------------------------------------
  • Filling:
  • ¾ cup Plain Greek Yogurt 0%
  • 6 oz softened cream cheese (1/3 less fat)
  • 1 tsp vanilla
  • 3Tbs THM Gentle Sweet
Instructions
  1. Vanilla Crepes:
  2. Mix all ingredients with a whisk. It is important to let this mixture rest for about 5 minutes while it thickens up.
  3. Spoon 3 - 4 tablespoons into a hot skillet sprayed with on plan cooking spray to make 7 - 9 crepes. Stir very well each time before you spoon new batter to ensure the psyllium husk is well distributed.
  4. ----------------------------------------------------------
  5. Chocolate Crepes:
  6. Vigorously combine all ingredients with a whisk until the chocolate powder has been completely dissolved into the egg whites.
  7. This batter needs to rest a little longer than the vanilla batter since the psyllium husk content is lower. It should be good in about 8 minutes.
  8. Spoon 3 - 4 tablespoons into a hot skillet sprayed with on plan cooking spray to make 7 - 9 crepes. Stir very well before you spoon any new batter into the skillet to ensure the chocolate hasn't settled.
  9. --------------------------------------------------------------
  10. Filing:
  11. Place all ingredients in a mixing bowl. Mix with a hand mixer on low until smooth.
  12. Spread 2-3T of filling onto crepes alternating crepe colors as you stack and spread filling on each layer.
  13. Cover and freeze the Crepe Stack Cream Cake for about 4 hours or overnight. While frozen, cut into 4-6 equally portioned triangle shaped pieces and serve chilled but not frozen. It will thaw out quickly.

I hope you enjoy it!  I think it’s such a fun one to make.  You don’t have to have perfectly even layers.  You can see that I don’t.  I’m a realistic baker and cook.  I don’t try to be perfect or fancy, but rustic. As long as it tastes great….I’m in!

Comments

Crepe Stack Cream Cake — 8 Comments

  1. Clever Jen!! Im gonna try this. This is gonna be like your roll cake, the possibilities are endless.

    A traditional crepe stack recipe uses jam between the layers, which could be a FP filling if you made it from berries using a THM jam or jelly recipe.

    • Laura, one of the admins used that berry collagen between the layers! That sounds yummy! 🙂

  2. I’m thinking I’ll try this with Cottage Cream as the filling. Cottage Whip would be good too, though… Maybe alternate filling layers with both! Can’t wait to try this. Thanks for sharing!!

  3. These looks delicious! In your opinion, if you had the option to use oat fiber vs. psyllium husk to make crepes, which makes a better crepe and why? Thanks so much for all of your great recipes!

    • Hmm…That’s an interesting question. I don’t love one a lot more than the other. I can’t use oat fiber because of a grain issue now, so I eat them with the psyllium. I used to make crepes all the time with oat fiber. I guess to me it’s a toss up! I really wasn’t much help.