Guilt-less Desserts & Treats for your Family
Do you Valentine?
Do you buy sickly sentimental cards and give/receive roses that wilt and drop all over the bench?
Can you guess that I’m a cynic?
No that’s not true. It’s not that I’m anti Valentines Day, I’m just not a fan of the over commercialised nature of the ‘day’ and the social expectations that Hallmark and the jewellery stores push upon us.
Instead I choose to make it an excuse to get all crafty and indulge in some home made sweetness to show my love my love! Instead of a fancy dinner at a restaurant I’ll cook one of my husband’s favourite diners (usually Lasagne) and make a decadent dessert, like this giant Valentines Donut Trifle. It’s a Valentines Day win for me too as I get to eat lots of cake!
This Crepe Cake can double as a Valentines Day dessert and a fancy take on Pancake Tuesday (P.S. just in case you forgot both are next week!!). The Crepe Cake is really versatile and the flavours can be changed to suit your own tastes, or because it is Valentines Day maybe you should consider your significant other (only joking…like you’re going to share anyway!!).
This Crepe Cake is made from 12 thin and delicate Gluten Free and Paleo Crepes, layered with healthy Chocolate Frosting and topped with Whipped Cream, fresh strawberries and grated chocolate. Next time I think I will layer the crepes with Lemon Curd and top the tower with Blueberry Cream and fresh blueberries…with next time being in about 10 minutes because that sounds so good!!
You can choose from Chocolate Cream, Raspberry Sauce, Mascarpone, Caramel or Sticky Date Sauce, Berry Curd and Chocolate Fudge Sauce. Think of your favourite flavour combination and go wild!! I chose chocolate, strawberries and cream as it’s a classic romantic mix… plus I get to add in some sneaky hidden veggies (#crazyveggielady).
The Crepes are easy to make and contain no sweetener or flavouring as the filling will give it enough sweetness. Crepes are much thinner than pancakes and don’t give you the same bubbly clues to let you know they’re ready to flip over. They will start to cook from the edges so judge their flippability from there, and use a metal egg flip or long metal spatula to gently flip them or they may tear (which actually won’t matter as they can be glued back together with frosting!)
What flavours are you going to choose for your Crepe Cake?
- Chocolate Frosting
- 1/2 Cup Whipped Cream
- Strawberries and Grated Chocolate for decorating
- 3 Eggs
- 2 Cups Milk (of choice)
- 3/4 Cup Arrowroot
- 1/3 Cup Coconut Flour
- 1 teaspoon vanilla extract
- 2 Tablespoons granulated Sugar (coconut, raw etc)
- 1 Cup pureed Sweet Potato (to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato)
- 3 teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup/Rice Malt Syrup (you can add an extra 2 Tablespoons if required)
- 2 Tablespoons melted Coconut Oil
- 1/2 Cup Cocoa (sifted- or at least no lumps)
- 1-3 Tablespoons Coconut Cream if too thick
- 1/2 Cup of Coconut Cream, (place an opened can in the fridge overnight and scoop off the thickened cream, discarding the watery remains)
- 1 teaspoon Maple Syrup
- 1 teaspoon Vanilla Extract
- Place 1 crepe on a serving plate. Take 1 heaped Tablespoon of Chocolate frosting and spread over the crepe. Place another crepe on top and frost.
- Repeat until all the crepes have been used.
- Spread extra frosting ontop of the last crepe.
- Spread cream on top of the crepe cake and decroate with fresh strawberries and grated chocolate.
- The cake can be served immediately or, if a bit unstable, place in the fridge for 1-2 hours for the frosting and cream to thicken and act like glue.
- Serve with the leftover whipped cream and extra strawebrries.
- Place the wet ingredients into a bowl and whisk.
- Place the dry ingredients into a mixing bowl and lightly whisk.
- Pour the dry ingredients into the wet and whisk until just combined and no lumps remain. Do not over mix.
- Heat a frypan over medium heat until hot. Grease with oil spray or butter. Use a 1/4 Cup measure and 2/3rd fill it with the crepe batter. Pour gently onto the hot pan, spreading into a thin layer. Cook for 2-3 minutes, or until the up side is almost cooked through and the underside is a golden. Flip the crepe and cook until it too is golden (approximately 1-2 minutes).
- Repeat with the remaining mixture, remembering to regrease/butter the pan between each crepe.
- Allow each crepe to cool before adding it to the Crepe Cake (only 5 minutes)
- Place all the ingredients into a blender and mix until smooth.
- Add the extra cream if desired.Use immediately or place in the fridge.
- The frosting tastes better after 24 hours (and improves with age) as the sweet potato flavour lessens. If using it immediately add 1-2 Tablespoons extra of sweetner and cocoa.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick. Depending on your taste buds you may require more sweetener.
- Place the cream back in the fridge ti thicken before using.