Berry Crepe Cake

Recipe

Breakfast
Berry Crepe Cake

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User Rating

4.7 out of 5 stars
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20 ratings

Recipe Data

12
Servings
25min
Prep
25min
Total

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    Description

    Eat cake for breakfast. Especially when it's made of crepes, fresh berries, Greek yogurt, and lemon curd.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(16-oz.) container Hy-Vee original frozen whipped topping, thawed
    ¾ c.Hy-Vee vanilla Greek yogurt
    2(5-oz. each) pkgs. premade crepes, about 20
    ½ c.jarred lemon curd
    1(1-lbs.) pkg. Hy-Vee Short Cuts triple berry blend
    Hy-Vee semisweet chocolate chips, melted, for garnish

    Things To Grab

    • Large bowl
    • Serving plate

    Directions

    1. In a large bowl, mix together whipped topping and Greek yogurt until well combined; set aside.

    2. Place 1 crepe on a large serving plate. Top with a small amount of yogurt mixture and top with another crepe. Fill the remaining layers with yogurt mixture, topping with crepes, except for layers, 4, 8, 12, and 16. On these layers, omit the yogurt filling and fill with 2 tablespoons lemon curd.

    3. Once the last crepe has been added to the cake, spread a thin layer of the yogurt mixture on top of the cake. Mound with triple berry blend and drizzle with melted semisweet chocolate chips, if desired. Serve immediately or store in the refrigerator until ready to serve.

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 20mg
    • Sodium: 10mg
    • Total Carbohydrates: 36g
    • Protein: 2g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen