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Homemade Pistachio Crpe Cake photo

Pistachio Crpe Cake

This Pistachio Crpe Cake is an impressive dessert! Delicate layers of crepes filled with creamy pistachio goodness will wow your guests!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole-wheat pastry flour (8 ounces)
  • 2 cups 2% milk
  • 1 cup water
  • 4 teaspoons olive oil
  • 4 pieces eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup butter (softened at room temperature)
  • 12 ounces cream cheese (1 1/2 bricks)
  • 3 teaspoons vanilla extract
  • 3 cups powdered sugar (sifted)
  • 3/4 cup pistachios (finely chopped)
  • 3/4 cup coconut flakes

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick Skillet or Crepe Pan
  • Spatula
  • Measuring cups and spoons
  • Stand or Hand Mixer

Method
 

How to Prepare Pistachio Crpe Cake
  1. In a large mixing bowl, whisk together the whole-wheat pastry flour, 2 cups of milk, 1 cup of water, 4 teaspoons of olive oil, 4 eggs, 2 tablespoons of sugar, and 1/2 teaspoon of salt until smooth. The batter should be thin and free of lumps. Let it rest for about 30 minutes to allow the flour to hydrate.
  2. Heat a non-stick skillet over medium heat. Lightly grease it with a small amount of olive oil. Pour about 1/4 cup of the crepe batter into the pan, swirling to cover the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip using a spatula and cook for another 1 minute. Transfer to a plate and repeat until all the batter is used, stacking the crepes on top of each other.
  3. In a separate mixing bowl, beat the softened butter and cream cheese together using a stand or hand mixer until smooth and creamy. Add in the vanilla extract and gradually incorporate the sifted powdered sugar, mixing until fully combined and fluffy.
  4. Fold in the finely chopped pistachios and coconut flakes into the cream cheese mixture until evenly distributed. This will give the filling a wonderful texture and flavor.
  5. On a serving plate, place one crepe down. Spread a layer of the cream cheese filling over the crepe. Top with another crepe and repeat the process until all crepes and filling are used, finishing with a crepe on top.
  6. Refrigerate the assembled Pistachio Crpe Cake for at least 2 hours to allow the flavors to meld and the cake to set. Slice into wedges and serve chilled or at room temperature. Enjoy your delightful creation!

Notes

  • Store leftover Pistachio Crpe Cake in an airtight container in the refrigerator for up to 3 days.
  • Consider freezing individual slices for longer storage; wrap tightly in plastic wrap and foil.
  • For a healthier option, reduce the amount of sugar in the cream cheese filling.