Here is the wheat grass, egg-y breakfast post I promised. Get ready for a ‘crepe’ load of pictures. 🙂
We love crepes around here. Especially Owen. He can eat half a batch of crepes all by himself. So it seemed fitting to make this crepe cake for Easter…
I saw the idea for a crepe cake in a magazine…sorry I can’t remember where. I don’t subscribe to any crafty magazines…I have to get my fill at the doctor’s office. 🙂
So, I googled crepe cakes and all sorts of lovely recipes popped up. One problem though…they just looked so complicated with a ton of ingredients I don’t usually have on hand. I am usually a simple recipe kind of gal so I experimented and came up with this instead.
A large stack of golden brown crepes with with a sweet lemon, cream cheese filling in between layers.
For the lemon cream cheese filling I took one softened brick of cream cheese, juice of half of a lemon, and about 1/2 c. of white sugar…
and whipped it up.
Then as crepes came hot off my pan I added a layer of the filling every 2-3 crepes.
Once I was done I pulled out the wax paper that I laid under the first crepe and added my homemade strawberry syrup.
The strawberry syrup is a simple recipe of about 1 1/2 pints of chopped strawberries mixed with approximately 1 c. of sugar. Cover, leave in the fridge for half of a day, stir again, and it’s done.
A little less sugary, a little more healthy, simpler, and made of more wholesome ingredients than your typical corn syrup based pancake syrup. Plus…it is hands down much more delicious.
Add a little homemade whipped cream…and yum.
And I didn’t forget to use my wheat grass.
I cut some squares of wheat grass out and placed them in these ramekins with a trio of hard boiled eggs. We haven’t dyed any yet – yikes – but we have been eating plenty. 🙂
I have a bush that blooms yellow in the Spring, so I snipped some for our table…
…and for our entry way table. They haven’t entirely bloomed yet, but the warmth of the house forces the already forming buds to bloom early.
This is actually my second batch of branches. The first one shed it’s blossom and started growing leaves! Not very full ones, as the water doesn’t really provide much nourishment and it doesn’t get much sun, but it was fun to see.
So since we had this Easter breakfast earlier this week, I am thinking we might have my Creamy Yogurt Pancakes on Easter morning instead.
My husband disagrees. He wants me to make this again. I won’t lie. It is a bit more work than just pancakes so…we’ll see. Crepe cake sure is pretty though.
I think it looks even prettier cut…mmm…all those layers.
And it is pretty darn delicious.
The lemon and strawberry flavors make a perfect match.
In the crepe cake AND in this homemade strawberry lemonade.
My boys thought so too. Owen had almost two full slices by himself.