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.
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
- 1 1/2 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
- 1 1/2 tsp vanilla
- 2 Pinches of salt
- -----------------------------------------------------------
- Filling:
- 3/4 cup Plain Greek Yogurt 0%
- 6 oz softened cream cheese (1/3 less fat)
- 1 tsp vanilla
- 3Tbs THM Gentle Sweet
Instructions
- Vanilla Crepes:
- 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.
- ----------------------------------------------------------
- Chocolate Crepes:
- 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.
- --------------------------------------------------------------
- Filing:
- 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.
- 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.
8 Responses to “Crepe Stack Cream Cake”
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About Jennifer
Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me.
What can I use if I don’t have husk? Thank you so much ♡♡
Do you have oat fiber? You can try that, but it does take more. You can go off my crepe recipe and see how it goes. http://www.ahomewithpurpose.com/easy-peasy-crepes-fp/
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! 🙂
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!!
That sounds yummy!!
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.