The very first time I served a crepes cake, it was a total hit! People never get tired of it! I even heard : "How come I never thought about this! It's genius"!

It is pretty genius indeed! The person who invented this dish resolved a very crucial problem : if you're the one in charge of making the crepes on a brunch, you'll probably have to spend the entire morning in the kitchen instead of talking and enjoying the company of your guests. That's exactly what I like the most about this idea. You simply have to prepare your crepes in advance and assemble the cake with your favorite garnishes and... Voilà! The perfect recipe for a brunch (or dessert)! It's also a very good morning potluck recipe that you can bring over.

This time, I did a strawberry-cream cake with a homemade strawberry chia jam, fresh strawberries and coconut whip.

This chia jam is easily done in a flash and you don't even need pectine. You also don't need to be a "jam expert" to make this simple recipe and you can use other fruits. The chia seeds acts as a thickener in this jam. The good thing apart from being the most fruity jam you will ever taste is it's also the healthiest jam ; the chia seeds provides proteins, antioxidants and fiber as well!

As for the crepes, you can use your "family classic recipe". I'm sharing my two favorite gluten-free buckwheat crepes recipes (one is vegan and the other is not). With a good non-stick pan, they will both turn out delicious, perfectly golden and light!

Here are some other "crepes cake" ideas you might want to try :

The "lemon pie" cake : Poppyseeds vanilla crepes, lemon curd, lemon zest & coconut whip
The "healthy blueberry bliss" cake : Greek yogurt or coconut yogurt instead of coconut whip, blueberry chia jam, blueberries & lemon zest
The "black forest" cake : Cherry compote, fresh cherries, chocolate sauce/ganache, coconut whip & shaved dark chocolate
The "afternoon tea" cake : Apricot jam, coconut whip or greek/sheep's yogurt and sliced almonds
The "classic brunch" cake : Homemade nutella, bananas, coconut whip & cacao nibs or shaved chocolate
The "squirrel" cake : Bananas, nut butter (peanut, almond, etc.), strawberry chia jam
The "green antioxidant" cake : Matcha crepes, coconut whip, raspberry chia jam, pistachios & goji berries
The "Tiramisu" cake : Mocha ganache, coconut whip, cacao powder & cacao nibs or shaved chocolate
The "chocolate orange ginger" cake : chocolate sauce or ganache, fresh oranges, candied ginger & my orange maple syrup
The "savory" cake : You can even make savory crepes cake with your favorite ingredients ; eggs, white sauce (see my vegan recipe here), asparagus, sun dried tomatoes, spinach, mushrooms, broiled & melted cheese on top etc... you just have to reheat right before serving...
Sky's the limit! It's time to use your inner creativity!

Strawberry-cream "mille crepes cake" :

Pre-cooked crepes (about 20 crepes or more for a mile high crepes cake!) - see recipes below
Strawberry chia jam (DOUBLE this recipe here)
Coconut whip from 2 CANS of full-fat coconut milk (recipe & tutorial here)
Fresh strawberries to garnish, sliced

My favorite Buckwheat crepes (VEGAN)

Recipe slightly adapted from Sweet potato soul

Yield : about 15 crepes

1¼ cup buckwheat flour (I use sprouted buckwheat flour)
½ cup rice flour or amaranth flour
1 tbsp arrowroot powder or tapioca starch
1 cup almond milk or soy milk
1½ cup water
1 teaspoon vanilla extract
1 tablespoon ground flax seed
1 tablespoon coconut oil or more for frying

My favorite Buckwheat crepes (NON VEGAN)

Recipe from The Green Kitchen Cookbook

Yield : about 20 crepes

1 3/4 cup buckwheat flour (I use sprouted buckwheat flour)
3 eggs
2 cups almond milk or soy milk
1 cup water
1 teaspoon vanilla extract
1 tablespoon coconut oil or more for frying

Place all ingredients into a blender, and blend until smooth. You can also whisk vigorously your batter by hand, but make sure that there are no lumps of flour left. Set aside in the fridge for 20 minutes or so.
Whisk your batter again after you have removed it from the fridge.
Preheat a non adhesive pan on medium heat (I find that a medium high heat tend to burn the crepes). Grease the pan with coconut oil or olive oil before every crepe (the oil makes the beautiful little bubbles or your golden crepes).
Pour the batter into the center of the hot pan and spread the batter until evenly distributed and thin (I tilt the pan or I use my spatula to spread the batter into a thin crepe if it doesn't spread enough). Cook for about 2 minutes (or until the edges begin to fold and little bubbles begin to appear on your crepes), then flip with a spatula. Cook the other side for about 2 minutes or until golden.
Place the crepe in the middle of a folded dry kitchen towel and cover to prevent from drying.
Repeat with the remaining batter.
To assemble a crepes cake : when your crepes are completely cooled, spread a layer of strawberry jam on top of a crepe. Add another crepe and top it with coconut whip. Then continue with next crepe until you have no more ingredients. I like to keep coconut whip and fresh strawberries for the last crepe. Slice and serve with maple syrup (I'm Canadian! I can't eat a pancake or crepe without maple syrup!)!
You can prepare the pancakes one day in advance (be sure to wrap them with plastic wrap to prevent from drying) and assemble the cake just before serving.