Blueberry Pecan Crepe Cake

This is an easy cake or dessert to make with yesterday’s crepes, leftovers or the first crepes on the pan that do not turn out perfect.

Ingredients

2 eggs

100 g brown sugar

60 g macadamia oil

½ cup self raising flour

½ cup finely chopped pecan

130 g blueberries

300 g crepe leftovers

Method

Preheat oven to 145ºC. Place eggs, sugar and oil in a bowl and mix together. Blend in the flour to form a batter. Add pecan and blueberries and combine. Chop the crepes and blend evenly in the mixture. Pour the mixture evenly into a greased 18 cm round baking tin. Bake in the oven for approx. 45 minutes. Allow cooling and turn the cake out of the tin and turn back on a plate. Cover and place in the fridge. Cut into pieces and serve with creamy custard, whipped cream and blueberries.

Note: This cake also tastes great warm with ice cream.