Pecan Pie Crepe Cake

Want to change up your traditional pecan pie this holiday season? Here’s a unique dessert that takes a pecan pie with the addition of crepes to make the best cake, ever! Layers of pecan pie filling, stacked between layers of chantilly cream and thin layers of homemade crepes. I mean, what can get better than that?

What also makes this dessert special is that it’s sweetened with Eagle Brand Sweetened Condensed Milk. The versatile brand is available in two varieties: original and fat-free. I love myself a fat-free option. It takes away the guilt and gives me an excuse to having amazing things like, ahem, pecan pie crepe cake.

This year, Eagle Brand® Sweetened Condensed Milk launched its second annual “UnCookie Exchange” to help make the holidays uncomplicated, yet unconventional. The UnCookie Exchange is about inspiring people to create new holiday traditions and test out new and unexpected sweet trends like bars, truffles, fudges and more.

What make this recipe awesome is that your guests will think you spent the entire day slaving in the kitchen to make this cake! What helps is using an actual store-bought pecan pie from the grocery store. Plus, you’ll learn how to make crepes (which is an absolute trick you must know).

Be sure to bring this beauty to this year’s Uncookie Exchange. Oh, did I forget to mention, this makes the perfect present to surprise your loved one on Christmas morning. I mean, come on, cake for breakfast: yes please!

Pecan Pie Crepe Cake

Yield: 1- 6” Cake (4 servings)

Prep Time: 5 Minutes

Cooking Time: 45 minutes

Total Time: 1 Hour

Ingredients:

For the Crepe Batter:

3 eggs
1 1/2 cups milk
2 tbsp. Eagle Brand® Sweetened Condensed Milk
1 cup flour
1/4 cup Pink Himalayan sea salt
1 tsp. baking powder
1 tbsp. vanilla bean extract

Chantilly Cream

3/4 cup heavy cream
2 tbsp. Eagle Brand® Sweetened Condensed Milk

For Layering:

1 whole pecan pie

What Else You'll Need:

mixing bowl
mini offset spatula
6" well-seasoned cast-iron skillet or non-stick pan
candied Pecans or Pralines
non-stick cooking spray

Directions:

Combine ingredients for crepe batter in a bowl and mix until smooth and well incorporated. Cover with plastic wrap and set it in the refrigerator to rest for 2 hours.
Pour about 2-3 tbsp. (I used a mini scooper/disher) onto a heated skillet and cook on both sides. A great tool to use to flip the crepes is a mini offset spatula or a frosting spatula. You could also use a standard metal spatula. Repeat this process with the remaining batter. I didn't have to really use cooking spray on my pan in between cooking, because my cast-iron skillet is naturally non-stick. I just sprayed it once, for the first crepe, just in case. Set crepes aside to cool.
Combine heavy cream, Eagle Brand® Sweetened Condensed Milk, and beat with a whip attachment until stiff peaks form. You could use the extra condensed milk to sweeten and cream your coffee!
Layer the cake by starting off with a crepe, then spreading whipped cream, then a crepe on top. Then spread a layer pecan pie (with bits of crust), by scooping out the pecan pie. It helps to mash it up lightly, but makes sure there a still pieces of crust. Then spread a thin layer of whipped cream again and continue to alternate.
Chill in the fridge or freezer until firm. Transfer onto a cake plate and garnish with candied pecans or pralines. Slice, serve and enjoy!