This no-bake peanut butter crepe cake stacks delicate cocoa crepes with a silky peanut butter cream — a dessert that tastes far more indulgent than its nutrition suggests. If you love thin, lacy layers, our thin crepes guide will help you master the technique, and fans of fruity layered bakes should also try the blueberry and peach clafoutis. It chills overnight, so it is perfect for making ahead of a celebration.
Ingredients
For the crepe layers:
- 1 egg
- 100 ml (1/3 cup + 1 tbsp) low-fat kefir (1%)
- 60 g (1/2 cup) whole-grain rice flour
- 7 g (1 tbsp) cocoa powder
- 2 g (1/2 tsp) baking powder
- 1 tsp coconut oil
- Sweetener to taste
- Pinch of salt
For the cream:
- 170 g (6 oz) soft fat-free cottage cheese
- 34 g (2 tbsp) peanut butter
- Sweetener to taste
Instructions
- Whisk all crepe ingredients until smooth.
- Heat a skillet and fry thin crepes with a little oil, covered, on both sides (makes about 4 crepes, using 2.5 tbsp batter each).
- For the cream, mix all ingredients until smooth.
- Spread cream over each crepe, stack, and refrigerate overnight to soak.
Tips
- Keep the crepes thin and even — about 2.5 tablespoons of batter per crepe — so the layers stack neatly and soak evenly.
- Chill the assembled cake overnight; the crepes absorb the cream and slice much more cleanly. For more make-ahead dessert ideas, browse the guides on Serious Eats.
- Sweeten the cream to your taste — a sugar-free sweetener keeps the cake high in protein and light.
Nutrition — per 100 g: 148 kcal, protein 9.7 g, fat 5.6 g, carbs 14.7 g.