Mini Crepe Cakes
My busy life has caused me to stray farther from healthy eating. I try my best to pack fruits and veggies into every meal, yet fifty percent of the time I fall short. So, I decided to lighten up my desserts across the board. Sweets are my guilty pleasure! Isn't that everyone's guilty pleasure....
I made crepes! I know what you're saying, "Danny, when did you become a professionally trained French chef?" The answer is.....I cheated and scammed my way to the top. Here is how I made my mini crepe cakes!
Ingredients
1 - 8 oz. container of cream cheese
1/2 cup of honey
1/2 cup of sliced/slivered almonds
Cinnamon
Crepes
2 cups of thinly sliced fruit, jam or my blueberry-blackberry compote
Directions
1. As you can already tell, I am not a maker of crepes. So, I used the thinnest wraps in my cabinet, then I cut them into small squares. However, if you make real crepes on a daily basis, allow them to fully cool before cutting. You can also keep them big and make a plate sized crepe cake. No one ever said mini was a requirement.
2. In a bowl mix cream cheese and honey until smooth. Ooooh doesn't that honey look amazing...
3. This is the step where you have to show your skill! Slice your choice of fruit as thin as your hands will allow. I chose peaches for one version and you can check out my blueberry-blackberry compote recipe for another one. Jam works too!
4. Time to layer it up! Put down your first wrap/crepe and smear on the cream cheese. The amount of cream cheese will vary by your love of this creamy white dairy food. I suggest adding it as if you were spreading butter on toast, thin and even all over. Depending on how many layers you plan to make this step is key.
5. Top the cream cheese with almonds and a sprinkle of cinnamon (optional). Add your choice of fruit slices and a very......very small dollop of cream cheese to adhere the next layer to the cake.
6. REPEAT! You have done it! Repeat steps 4 and 5 until you have your desired amount of layers.
7. Garnish and top with more fruit and whipped cream. Now you are done! Eat immediately or chill and slice later! I prefer the chill and wait version, but I'm a patient man...
Tips and Combinations
This is an easy one, sort of fancy dessert that will be hit at any dinner party.
The blueberry-blackberry compote can be stored for up to two weeks and it is great on pancakes or waffles. Heck, spread it all over your toast, bagels, croissants, English muffins, or my childhood favorite the buttermilk biscuit!
The wraps I used to create this dish are all natural, organic, gluten-free, non-GMO and a great alternative to bread. I like them so much I've been known to just snack on them right out the pack.
Lastly, I never want to tell you how something should be made because there are many different ways to do it....more like how it can be done. If you like how I create food then by all means follow, share, and like the recipe. I want to see how you change this one up!
For more tips, tricks, recipes, and tutorials check out the Foodie Stuff section weekly. If you have an amazing recipe or tip that you want to share, send it to verbaldangerofficial@gmail.com and it may be featured in a future post. Follow @VERBALDANGER on Instagram, Twitter, and Snapchat.
