This sweet pea lemon crepe cake is made with grain free crepes and layered with a sweet pea, ricotta, lemon and creme fraiche filling making it the perfect spring dessert!
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten free crepe cake, lemon crepe cake, pea lemon crepe cake, sweet pea lemon crepe cake
Make the crepes by whisking together the eggs, milk, coconut oil, vanilla and lemon in a large bowl. Add the coconut and tapioca flours and whisk until smooth. Set aside and heat an 8 inch non-stick skillet over medium-low heat.
Once the pan is hot, spray lightly with baking spray and add about 3-4 tablespoons of the batter to the skillet swirling around so that the entire skillet is coated with a thin layer of batter. Let cook for about 1 1/2-2 minutes then carefully flip and cook another 30 seconds on the other side. Transfer to a cooling rack and let cool. Continue with the remaining batter, cooling and stacking the crepes as you go.
Let the crepes cool completely (you can even do them the day before) before assembling the cake.
Make the filling by stirring together all the ingredients in a large bowl.
Place one of the crepes on the bottom of a cake stand or plate and spoon enough filling on top to spread a thin layer over the entire surface of the crepe. Place the next crepe on top and continue until all the crepes are used up.