Pumpkin Spice Crepe Cake

Photo compliments Laurie Sterner

This dessert is a seasonal favorite at Twelve 28 Kitchen in Penn Valley, CA.

Ingredients – Crepe

9 eggs

3 cups milk

4 tablespoon canola oil

2 ½ cups all-purpose flour

1 teaspoon salt

1 cup canned pumpkin puree

2/3 cup powdered sugar

1 teaspoon cinnamon

¼ teaspoon ginger 

¼ teaspoon nutmeg

Instructions – Crepe

Mix everything until smooth using a blender.

Heat 8 to 9 inch skillet at medium/high heat. Spray evenly with cooking spray.

Pour 1/3 cup batter on the bottom side of the hot skillet and using your hand, rotate the pan so the batter evenly coats the bottom of the pan.

Cook until no longer glossy (about 30 to 45 seconds), using a spatula, flip over and let cook another 15 seconds.  Flip onto a plate to cool.

Continue cooking crepes, stacking on the same plate, until all batter used. Crepes won’t stick together.

Ingredients – Buttercream Filling

16 ounces cream cheese, softened at room temperature 

½ cup (1 cube) unsalted butter, softened at room temperature – not melted

1 ½ cups powdered sugar

2 teaspoon vanilla

Instructions – Buttercream Filling

Combine the cream cheese and butter. Using mixer, beat until very smooth. 

Add powdered sugar and vanilla. Mix until combined.

Assembly Instructions

Place a single crepe on a serving plate.

Spread ¼ cup frosting on the crepe, all the way to the edge – be gentle to not tear crepe.

Continue stacking and frosting until final crepe. Finish with the final crepe on top – no buttercream.

Cut into 8 slices.

To serve, dust with powdered sugar, a sprinkle of cinnamon and sweet whipped cream.


Twelve 28 Kitchen Staff