Autumn Harvest Crêpe Cake
Description
Layer upon layer of thin Swedish-style crêpes stacked high with whipped Skyr cream, spiced apple compote, roasted pear slices, and a drizzle of maple syrup. Topped with toasted walnuts, a dusting of cinnamon, and fresh figs or pomegranate seeds for a festive finish. This cozy, crowd-pleasing cake is perfect for fall gatherings or fika with flair.
Ingredients
Crêpe Ingredients:
Autumn Filling: Spiced Apple Compote
Whipped Skyr Cream
Toppings:
Instructions
Make the Crêpes:
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Whisk all crêpe ingredients in a bowl or blend until smooth. Let rest for 10–15 minutes. Heat a nonstick pan over medium heat, lightly greased. Pour ¼ cup batter and swirl. Cook until golden on both sides. Set aside to cool.
Make the Compote:
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In a small pan, combine apples, syrup, spices, and lemon juice. Cook over low heat until soft and jammy, about 10–15 minutes. Let cool.
Whip the Skyr Cream:
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Mix Skyr, syrup, and vanilla. Gently fold in whipped cream if using.
Assemble the Cake:
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On a cake stand or plate, layer one crêpe, a thin spread of Skyr cream, and a spoonful of compote. Repeat until all crêpes are stacked. Finish with Skyr on top and decorate with roasted pears, nuts, and fresh fall fruits.
Chill & Serve:
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Chill for at least 1 hour for best slicing. Slice like a cake and serve chilled or slightly room temp.
