This 30-layer beauty is a labour of love but one I am willing to make again and again. A two-for-one recipe, I wanted to include a version of the Revolutionary Pancakes with lentils because putting lentils in cake seems like a stealthy power move. Seriously, you would NEVER know that they’re in there, just like you wouldn’t be able to tell if these legume-packed treats also acted as your breakfast pancakes, lunch wraps, or your dinner crêpes.
For the filling, I went with alternating layers of Saskatoon berry jam and lemon cream – both of which were really easy to whip up and super delicious, lending tons of flavour to the vanilla-scented crêpes, sweetened delicately with coconut sugar. The only part that took some time and focus was making so many darn pancakes, but it was so worth it! Drizzled with maple syrup it makes a brilliant breakfast, OR delicious dessert.
Saskatoon berries are native to North America, and have been eaten and enjoyed by the Indigenous Aboriginals of Canada for hundreds of years. Saskatoon berries are sometimes called “prairie berries”, and they boast 2 times more fiber, potassium, and iron than blueberries. They also contain very high amounts of calcium, manganese, and copper. We know that they are rich in anthocyanins (powerful polyphenols with antioxidant properties) because of their deep, dark purple colour. No worries if you cannot find fresh or frozen Saskatoon berries, simply swap them out for another berry of your choice.
Berries + Cream Layered Crepe Cake
- 2 cups / 400g buckwheat groats
- 1 cup / 200g red lentils
- 1 cup / 170g quinoa
- ¾ cup / 100g coconut sugar
- 3 tsp. vanilla extract
- 5 cups / 1250ml water
- 5 cups / 650g frozen Saskatoon berries thawed (substitute with berries of choice)
- 3 Tbsp. pure maple syrup
- pinch salt
Lemon Cream Filling
- 3 cups / 750ml plain yogurt of choice plant-based or dairy
- 1 ½ tsp. vanilla extract
- 3 Tbsp. pure maple syrup
- zest of 1 organic lemon
- 1 ½ Tbsp. freshly-squeezed lemon juice
- pinch salt
- Start by combining the buckwheat, lentils, and quinoa in a large vessel, cover with plenty of filtered water and add a splash of apple cider vinegar (optional). Soak for 8-12 hours. Drain and rinse very well.
- Add the grains and lentils to a blender (you may need to work in batches) with the 5 cups / 1250ml water, coconut sugar, and vanilla. Blend on high until the batter is silky smooth.
- Heat a medium-large skillet over medium-high heat. Add a little bit of cooking fat (expeller-pressed coconut oil or ghee) to the pan, making sure to coat the bottom. Pour in some batter until it’s about halfway to the edges, then tilt and rotate the pan so that the batter reaches the edges and makes a circle. Cook for a few minutes until the bottom is golden brown, flip and cook for another couple minutes until golden. Remove from heat and repeat (if you’re using a non-stick or stainless steel pan, you likely won’t need to add any more fat between crepes).
- While you’re cooking the crepes, make the fillings. Place the berries, maple syrup and salt in a food processor and blend on high until smooth. Taste and adjust the flavours as desired. Set aside. Next combine all the cream ingredients, taste and adjust the flavours as desired. Set both fillings aside and get ready to assemble!
- To assemble the cake, place one cooked crepe on a serving plate and spread with the berry jam in a thin, even layer, then place another crepe on top. Spread the cream over this layer, then place another crepe on top. Repeat this process until you’ve reached the top!
- Serve the cake immediately, or let it sit and absorb the filling flavours for up to 12 hours. I prefer it freshly made, but it does keep very well, covered and stored at room temperature. Serve with maple syrup, if desired. Keep any leftovers refrigerated for up to three days (but best enjoyed right away!).