Skip To Content
Paid Post

Pumpkin Spice Crêpe Cake

It's pumpkin spice season! Make this crêpe cake with International Delight® Pumpkin Pie Spice Creamer!

INGREDIENTS:

Filling

3 cups heavy cream

1/2 cup International Delight® Pumpkin Pie Spice Creamer

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons ground ginger

1 teaspoon nutmeg

1 teaspoon vanilla extract

Batter

2 & 1/4 cups all-purpose flour

1 teaspoon salt

3/4 cup sugar

5 eggs

1 cup milk

1/2 cup International Delight® Pumpkin Pie Spice Creamer

1 & 1/2 cups water

2 teaspoons vanilla extract

4 & 1/2 tablespoons butter, melted

PREPARATION:

1. Place flour, salt, and sugar in a large bowl. Whisk to combine.

2. In another bowl, whisk eggs. Add milk, 1⁄2 cup International Delight® Pumpkin Pie Spice Creamer , water, and vanilla extract, then whisk until combined. Add in melted butter and whisk again. Pour wet ingredients into the dry, then whisk until fully combined and no large lumps remain. Batter will still have tiny lumps from butter.

3. Heat an 8-inch nonstick skillet over medium-low heat. Pour in a scant 1⁄4 cup of batter. Tilt pan in a circular motion so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook other side for 30 seconds. Remove from pan. Repeat with the rest of the batter. Set aside crêpes to cool.

4. Batter: Using a hand mixer, beat the heavy cream in a large bowl until the whipped cream sticks up in firm peaks. Beat in the 1⁄2 cup International Delight® Pumpkin Pie Spice Creamer salt, cinnamon, ground ginger, nutmeg, and vanilla extract.

5. Place the first crêpe on a cake stand. Spread a layer of filling onto the crêpe, then top with another crêpe. Repeat until all the crêpes have been used up. Reserve unused filling. Refrigerate cake for at least 4 hours or overnight.

6. Spread reserved filling on the top layer. Sprinkle with extra spices. Slice and serve.