Crepe Cake with Dulce de Leche

I was leafing through my new cookbook, Secrets of a Skinny Chef, to get some fresh ways to spin the recipes for my readers as they cook their way through.

With warm weather on the way, eating outdoors is a pleasure and a treat: No one wants to heat up the oven to bake a cake, but you can easily make a fabulous crepe cake simply by tripling my “blender pancake” recipe, which also happens to be made with 100% whole wheat flour. It’s basically a crepe preparation, that you can layer with just about any filling. So yesterday, I layered jarred dulce de leche in between the crepes for a South American inspired sweet!

For a simple, rich tasting chocolate sauce to top this beauty, heat a heavy saucepan over medium heat and add 1/4 cup bittersweet chips mixed with 2 tablespoons skim milk. Stir well until melted, about 1 to 2 minutes. Drizzle over your thin flap jack stack and serve it up.

Can’t find dulce the leche in your local grocery store? Make your own with these instructions.

Like what you see here? Well there’s more than one way to spin a crepe, find out how to make my spicy peanut sauce from my Kitchen Daily Blog to enjoy rolled crepes with the veggies of your choice!

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