I don’t remember where I first saw a crêpe cake but I know it was on a vegan food blog and that I stared at it for a long time before filing it away in my brain only. The thing is, I love crêpes, I always have since I was a little kid. My mom would make them Serbian style (palačinke) and we would have them rolled up with my Baba’s homemade peach jam. It was the best thing in the world. The sad part was that my sister hated palačinke so my mom hardly ever made it. I guess that is why it has always been a favorite forbidden fruit (forbidden crêpe). I love making them, I tried every recipe out there until Vegan Brunch came along and now I pretty much stick with that perfect recipe. Just a little tapioca starch makes all the difference.
I made crêpes for a friend last weekend with some rawtella and we were pretty excited with how it tasted so when I was charged with making a birthday cake I thought it would be fun to attempt the crêpe cake. I had some cashew cream in the fridge, cooked some fresh strawberries, and bought some Jason’s chocolate hazelnut spread to complete the layers. It was really fun to make but when I got to the top it was soooo ugly. My crêpes were all different sizes so they were really irregular and it looked like just a big pile of crêpes. I asked what to do on twitter and Kirsten told me to make nutella buttercream which was pretty much the best idea ever but would have required another trip to the store so I decided to just pour ganache over it.
Once the ganache was covering the cake I saw things had just came out looking even worse! Then by the morning it was all lumpy and textured and looked like an otherworldly landscape. I thought of covering it with more strawberries, which would have been the perfect solution, but instead I took the lazy way out and decided to just put an alien with a banjo on top and call it an alien cake.
It was really hard to take pictures of because everybody really wanted to try the cake but I snagged a few! It was maybe the greatest cake I have ever eaten. The dreamy hazelnut chocolate mixed with the creamy cashews and strawberries all sandwiched between layers and layers of crêpes was kind of indescribable. It tasted like something you would get at a fancy french bakery although it sure didn’t look like it came from one! The good thing about that was that everyone knew I didn’t buy it and when I later had to explain that it didn’t contain eggs, milk, or butter what was left of peoples minds was completely blown away… figuratively. It was a huge hit with everyone. 
I can’t wait to make the next one now that I know what I am doing. I really like that I didn’t have to turn the oven on because it is already pretty hot and I loved how it tasted, it was a lot better than regular cake especially if you aren’t a huge sweets person or way into frosting. Also, chocolate and hazelnut is pretty much the best the best thing to put on crêpes in the world. Next time nutella buttercream.