Crepes have always been one of my favorite breakfast foods. My Dad made them for my brother and me a lot when we were growing up. And they were one of the first things I learned to make….mostly cause I wanted to eat them all the time. I’m not sure exactly when it was that I discovered crepe cakes, but I remember being SUPER impressed by them. I mean they basically combine two of my favorite things – crepes and cakes. So developing a crepe cake has been on my list for a while now. But I didn’t want to make just any old crepe cake. I wanted something a little different and so I decided to create a gluten-free Cannoli Crepe Cake.
It probably won’t surprise you to hear that one of my favorite things to do is spoil the people in my life with baked goods. There is seriously nothing I love more than baking for my friends and family – especially when they come to visit! Breakfast is usually the meal I go all out on, because it’s pretty hard to top waking up to a freshly baked treat. Pancakes and biscuits are always a good option, but when I want to go allllll out and really pamper my guests……I make coffee cake. And this gluten-free Chocolate Pecan Coffee Cake just happens to be my new favorite.
Is it just me or has summer flown by this year?? I feel like it just started and now it’s already mid-August! Which means there’s a lot of hiking, camping, and hanging outside that I need to cram into the next month or so. It also means there’s only so much more time to take advantage of all the summer berries and fruit! I’ve found the best way to do this is to put berries on everrrryyyything……oatmeal, toast, ice cream, cookies and especially this Pistachio Cake that just also happens to be naturally sweetened and gluten-free.