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On our coffee table lies a book of handwritten quotes my daughter put together. Whenever she hears or reads an inspiring quote, she jots it down in this hard-covered book. This past Sunday as I sat down by the coffee table, I noticed the book was open and a quote was highlighted with a post-it next to it. The highlighted quote (from Grey’s Anatomy) said: “when we follow our hearts, when we choose not to settle, it’s funny isn’t it? A weight lifts, the sun shines a little brighter, and for a brief moment, we find a little peace.” And the post-it (in my daughter’s handwriting) said: “pancake cake=settling, crepe cake=peace!“
And so, in order to maintain the peace at home, I made this Pumpkin Spice Crepe Cake after Saturday’s Pancake Cake because settling always has it’s consequences.
When I went to Walmart to pick up some eggs for the crepes, I saw International Delight‘s fall flavors in a refrigerated bin near by, so, I grabbed the Pumpkin Pie Spice Creamer to go with the Pumpkin Spice coffee I had at home.
However, after having used a protein shake to make crepes last week, I figured I would use International Delight’s Pumpkin Pie Spice Creamer in the crepe batter as well, which made these Pumpkin Spice crepes a treat all by themselves! But, since I am Team Pancake and my daughter is Team Crepe, I figured I would make a decadent dessert to rival the pancake cake from Saturday. And, that’s how this Pumpkin Spice Crepe Cake came about.
The Making of This Pumpkin Spice Crepe Cake:
• The Crepes are quite easy to pull together. Just place 1 1/2 cups of GF flour (or all purpose if you don’t have issues with gluten), 2 eggs, a cup of water, 3/4 cup International Delight’s Pumpkin Pie Spice Creamer, 4 tablespoons of coconut oil melted (or butter) and 1/3 cup pumpkin puree in a container and whisk till well combined and there are no lumps.
• Then just pour half a ladle of crepe batter into a pan on a medium flame and twist the pan around so the crepe batter spreads around, forming a crepe.
• Let each crepe cook for 30 – 40 seconds and flip. I made 16 crepes from this dough, but only used 11 in the crepe cake.
• I then let the crepes cool and set about making the “frosting”.
• The “frosting” is made by mixing the solid part of 1 can of coconut milk (that has been refrigerated overnight), 1/2 cup pumpkin puree, 1/2 cup confectioner’s sugar, 1 tablespoon coconut oil melted, 1 1/2 tablespoons of gelatin and 1 tablespoon of International Delight’s Pumpkin Pie Spice Creamer together with an electric mixer.
• The crepe cake is assembled by alternating crepes and about 2 tablespoons of frosting. I let the cake set in the fridge for about an hour. Then topped it with some melted chocolate and it was ready to be savored.
A slice of this Crepe Cake with a cup of coffee flavored with International Delight’s Pumpkin Pie Spice creamer makes for one of life’s #DelightfulMoments
[Tweet “Pumpkin Spice Crepe Cake #DelightfulMoments #ad @Walmart @RunninSrilankan”]
International Delight’s Fall Flavors are now available at local Walmart stores in Pumpkin Pie Spice,
Peppermint Mocha, Frosted Sugar Cookie, and White Chocolate Raspberry.
Click >>HERE< < to see if your local Walmart store will be one of many conducting demos from September 17th through September 20th where you can taste these flavors and take one (or all of them) home with you!
So, what’s your most recent Delightful Moment? Did it happen to involve cake? Or, Coffee? 😉