Pear-Apple Crepe Cake Recipe

By Published On: February 9th, 2024976 wordsViews: 68
Gourmet Gluten & Grain Free Baking Mixes | Grain Free Mama’s

Valentine’s day is coming and if you eat sugar-free or grain free, it can be difficult to make delicious decadent treats. This article is especially for you. At Grain Free Mama’s, we know the struggles can be overwhelming. That is why we are committed to sharing delicious recipes to go with our healthy baking mixes. We see you and we are here to help.

The history of crêpe cakes, also known as Mille Crêpe, is a delicious blend of tradition and culinary innovation. Crêpes themselves have a long history, originating from Brittany, a region in the northwest of France, around the 13th century. Traditionally, crêpes were made with buckwheat flour and served as a hearty meal. It wasn’t until much later that crêpes made with white flour began to be served as dessert.

Fast forward to today and read on for how to make a Grain Free Mama’s crêpe cake that is gluten free, grain free, sugar free, dairy free, and botanical nut free. It is delicious yet light on the digestion. We’ve got a few surprises up our sleeves for a modern take on this delight. This moist decadent dessert is sure to delight your tastebuds and baffle your friends and family. But first, let’s dig a little more into the history of crêpe cakes.

The crêpe cake, or Mille Crêpe, takes this traditional French dessert to a new level by layering many crêpes with fillings between each layer, often sweetened cream, custard, or jam. “Mille” means “thousand” in French, suggesting the cake has many layers, although typically, a crêpe cake has around 20 to 30 layers. The exact origin of the crêpe cake as we know it today is a bit elusive, with no single point of creation. However, it’s a dish that showcases the evolution of French pastry techniques and has been popularized by pastry chefs and bakers around the world.

One of the most famous versions of the crêpe cake is the Gâteau Mille Crêpes, popularized by high-end patisseries in New York City and Paris. These cakes often feature layers of crêpes with pastry cream, and typically they are topped with powdered sugar, glaze, or caramelized sugar, somewhat akin to a crème brûlée topping.

The popularity of crêpe cakes has spread globally, with variations appearing in many countries, incorporating local flavors and ingredients. In Japan, for example, crêpe cakes have been adapted into lighter versions with whipped cream and fresh fruit, reflecting the Japanese preference for desserts that are not overly sweet.

For references on the history of crêpes and crêpe cakes, classic culinary books and French pastry textbooks often discuss the evolution of these dishes. Websites of renowned patisseries that specialize in crêpe cakes, such as Lady M Confections, provide insight into the modern interpretation and commercialization of this dessert. Additionally, culinary history texts and resources like “The Oxford Companion to Sugar and Sweets” offer detailed accounts of the evolution of desserts like the crêpe cake within the broader context of dessert history.

In summary, the crêpe cake is a testament to the innovation within traditional cuisines, transforming simple, everyday fare into elaborate, celebratory dishes. Its history is a mirror to the dynamic nature of food traditions, evolving with cultural exchanges and the creative whims of chefs and bakers around the globe.

So, let’s get right to the delicious recipes! This is super easy to make and is a winner for a healthy Valentine treat.

Pear-Apple Crêpe Cake (Grain Free, Sugar-Free, Dairy Free):

2 Grain Free Mama’s Cinnamon & Nutmeg Crepe Mixes

6 eggs

2 cups water

2 pears of choice, thinly sliced

2 apples of choice, thinly sliced

2 TBSP plant-based ‘butter’ of choice

1 TBSP ground cinnamon (approximately)

1 recipe Dairy free, Sugar-free ‘Mascarpone’ Cream (recipe below)

OPTIONAL: 2 TBSP Sugar-free Honey Caramel Sauce (Recipe in Food Breakthrough Cookbook)

  1. Prepare 12 crepes, per instructions on package. Set aside to cool.
  2. Wash and slice pears and apples, keeping separate.
  3. In 2 separate pans, add 1 TBSP each of plant-based butter and lightly cook apples and pears (in separate pans) until softened on medium heat. Remove from heat.
  4. Prepare ‘mascarpone’ cream per recipe below.
  5. Using a dinner plate, place one crepe on plate and spread a thin layer of mascarpone cream on top.
  6. Repeat 2 more times, so that you have 3 crepes layered on top of one another with mascarpone cream.
  7. Top with ½ of the softened pears, arranged in a thin layer. Sprinkle lightly with cinnamon.
  8. Spread mascarpone cream thinly on both sides of the next crepe.
  9. Layer two more crepes with mascarpone cream.
  10. Top with ½ of the softened apples, again sprinkling lightly with the cinnamon.
  11. Spread mascarpone cream thinly on both sides of the next crepe.
  12. Layer two more crepes with mascarpone cream.
  13. Layer with the remaining ½ of the softened pears, arranged in a thin layer. Sprinkle lightly with cinnamon.
  14. Spread mascarpone cream thinly on both sides of the next crepe.
  15. Layer the last two crepes with the mascarpone cream.
  16. Arrange the remaining ½ of the softened apples on the top. Sprinkle lightly with cinnamon.
  17. (Optional) Drizzle with warmed Honey Caramel Sauce.
  18. Place in freezer for 20 minutes before serving. This will allow clean cutting of the cake.
  19. Enjoy and refrigerate left-overs.

‘Mascarpone’ Cream (Sugar-free, Dairy free):

1 cup coconut cream (canned)

¼ cup date sugar

¼ tsp. stevia extract

8 oz. plant-based cream cheese of choice, softened

2 tsp. vanilla

  1. Whisk the coconut cream, date sugar, and stevia extract until well mixed.
  2. Add the plant-based cream cheese and vanilla to the mixture and blend thoroughly.
  3. Refrigerate any leftovers.

In conclusion, with Grain Free Mama’s you can have your cake without compromising on taste or health. In short, you can have it all! Make sure to sign up for our newsletter for more great recipes and news.

Margie Traxler | Owner, Grain Free Mamas

Written by Margie Traxler
Grain Free Mama’s is a FoodTech Consumer Product Goods company. We make gluten/grain/sugar free (Edible Grasses Free), dairy free and botanical nut free baking mixes that put the simple back into simply good for you. We also have educational resources to help you on your healthy eating journey. Margie, the Founder/CEO, received her B.S. in Biology from Portland State University. She has 22 years of experience as a successful Restaurant owner. She lives and operates her business in Henderson, Nevada.

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