Winter Breakfast Crêpe Cake

Winter Breakfast Crêpe Cake


Breakfast Crepe Cake | Gluten Free Recipe on

The thought of cookies or cake for breakfast is so delightful! Especially when you can rest assured that all of the ingredients are great for you.

This crêpe cake would be perfect for holiday breakfasts and brunches ~ enjoy it any time at all.

We certainly do not need to wait for holidays to celebrate with great food!

Breakfast Crepe Cake | Gluten Free Recipe on

Crêpes are basically really thin pancakes. They can be made with all different kids of flours ~ I use oat flour in this recipe.

This means gluten free folks can enjoy them too!

Breakfast Crepe Cake | Gluten Free Recipe on

Skinny crêpes are super easy to make a breakfast cake with. Use your favorite fillings or try my sweet potato ricotta cream. You can also use any homemade whipped cream or vegan coconut cream.

My Coconut Pumpkin Cream would be amazing in this recipe.

Breakfast Crepe Cake | Gluten Free Recipe on

Make sure to have plenty of pomegranates, cranberry sauce and little chopped pistachios handy.

They add such pretty color and flavor. I did similar styling on my Cinnamon Coffee Cake with Coconut Cream.

Festive, fun & delicious!

Breakfast Crepe Cake | Gluten Free Recipe on

Hopefully all of your holiday preparations are going smoothly.

It has been a very busy few months that has been go-go-go since the back to school rush…

Wishing you and yours some down time and relaxation in the next few days.

Breakfast Crepe Cake | Gluten Free Recipe on

Have a wonderful, joyous, health filled & very merry Christmas with your families, friends and loved ones!

Winter Breakfast Crêpe Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6 servings

Winter Breakfast Crêpe Cake


  • 2 cups (240 g) gluten free Oat Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 large Eggs, whisked
  • 3/4 cup (175 ml) unsweetened light Coconut Milk
  • 1 cup (240 ml) fat free or low fat Milk
  • 1 dropper full Vanilla Stevia Drops
  • Butter, Ghee or Coconut Oil for the pan
  • Sweet Potato Ricotta Filling
  • 1 cup (8 ounces) Ricotta Cheese
  • 1/3 cup (80 g) mashed baked Sweet Potato
  • 2 droppers full Vanilla Stevia Drops or Maple Syrup to taste
  • Cranberry Sauce
  • 8 ounces (227 g) fresh Cranberries
  • 1/2 cup (100 ml) Maple Syrup
  • 2 tablespoons Water
  • a few pinches of ground Cinnamon
  • Topping
  • Pistachios or your favorite chopped nuts
  • Pomegranate Arils (seeds)


  • Whisk together dry ingredients. Combine wet ingredients. Combine all to form a thin, smooth batter. If batter starts to thicken, thin it out with some milk or water. Heat a heavy 8 inch non stick skillet over medium high heat with some butter, ghee or coconut oil. Ladle in batter and swirl it around in the pan until well coated. Cook about one minute until you see bubbles and the crêpe pulls away from the sides of the pan. Gently flip with a soft spatula. Continue to cook for another minute or so until slightly browned. Reduce heat if they start to brown too quickly.
  • Allow crepes to cool to room temperature. Once crepes have cooled, they can be stacked with parchment paper between each one. Seal in an air tight container or plastic wrap for a few days in the refrigerator. They can also be frozen for future use.
  • Sweet Potato Ricotta Filling
  • Pierce a sweet potato with a knife several times. Bake in the oven for for about 45-60 minutes until soft. Let cool, remove skin. Mash the sweet potato with the back of a fork. Combine with ricotta cheese and stevia.
  • Cranberry Sauce
  • Heat all ingredients over medium high heat in a large sauté pan until boiling. You will start to hear cranberries sizzle and pop. Cook until cranberries are soft, but not too saucy, about 5 minutes. Remove from heat and let cool.
  • Assembly
  • Layer crêpes, sweet potato ricotta and cranberry sauce. When you reach the final layer pretty up with pomegranate seeds, cranberry sauce and chopped pistachios.
  • Notes
  • I used less water in this cranberry sauce then I usually do and I simmered it in a wide sauté pan so the water would evaporate ~ this way the cranberries are more plump and not as saucy. If you want them saucier please see my recipe for Maple Cranberry Sauce
  • These crêpes are just as great at room temperature as they are chilled.
  • You will probably only use 5 crêpes in this cake. Enjoy the rest for breakfast!

Crêpe Recipe Links

27 Responses to Winter Breakfast Crêpe Cake

  1. Such a fabulous idea! I often stay away from making this sort of thing for breakfast in fear that I’ll eat all of it (I love layering up eveything, too) such a fabulous way to have your layers… Make it tall and share with a friend! Love it :)

  2. This is so incredibly beautiful Marla I’m not sure I could bear to eat it! I love the ingredients. It sounds like it would be richly flavorful without being overly sweet or heavy. Simple gorgeous! Thx for linking to my crepes as well! Happy Holidays!

    • Hi Toni! A very Merry Christmas to you and yours too! You are correct ~ this recipe is filled with energetic ingredients that are pleasing without feeling heavy. I say dive right on in 😉

  3. Hey Marla, this recipe looks absolutely mouthwatering! I want to save it for sure! But on my screen, instead of the recipe, it shows the wordpress recipe plug in. No one else has mentioned it, so I don’t know if it’s been like that the whole time, but I just thought I’d let you know!

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