Celebrate the season with this epic Gingerbread Crepe Cake! Stacked 25 (yes, 25!) layers high with a spiced creamy filling, this cake is sure to impress. All those lacey layers might seem labour-intensive, but once you get into the pour-swirl-flip rhythm, you’ll be flying in no time. The gingerbread crepe cake needs time to set, so this is the perfect “make-ahead dessert” or brunch recipe that would elevate any spread this winter season.
Related: Gingerbread Cookie Bars
ingredients
Batter:
Filling:
directions
Place the flour, spices, milk, sugar, molasses, eggs, and melted butter in a blender and process until smooth, about 60 seconds. The batter should be smooth and much thinner than traditional pancake batter. Cover and refrigerate the batter for at least an hour or overnight.
Preheat a nonstick, 8-inch round pan on the stove over medium heat. Remove the batter from the refrigerator and stir to combine.
Use a ¼ cup measuring cup to scoop up the batter, then pour into one side of the preheated pan. Immediately swirl it around until the batter covers the entire bottom of the pan. If there are a few holes left behind, spoon in a tiny amount of batter to fill them in.
Cook the crepe for about 60 to 90 seconds. When ready to flip, the edges should be set and the batter will be matte and opaque in the center. Carefully slip a thin spatula around the edges of the crepe to loosen. Use a spatula or your fingertips to flip the crepe.
Cook the second side of the crepe for about 30 to 60 seconds or until lightly browned. Slide the crepe out of the pan onto a plate.
Repeat with the remaining batter. You will make 20 to 25 crepes.
When ready to assemble, place the cream cheese in a stand mixer bowl or in a bowl with a hand-held mixer. Use the whisk attachment to blend until smooth. Add the heavy cream, icing sugar and cinnamon. Begin whisking on low speed to incorporate with the cream cheese, then turn the speed up to high and whip until thickened and the mixture holds medium peaks. Add the vanilla extract and mix to combine.
Place one crepe on a cake stand or serving plate. Spread a thin layer of the whipped cream filling on top, 1 to 2 tablespoons. Repeat with remaining layers. Dollop any remaining cream on top. Chill in the fridge for 1 hour or overnight before slicing.
Before serving, decorate with fresh cranberries, sprigs of rosemary, more icing sugar, or as desired.
