Guilt-less Desserts & Treats for your Family
Let’s talk about sleep deprivation post babies for a minute (any longer than that and I’ll fall asleep!).
Everyone expects when you have a baby that you’ll be sleep deprived. No one is surprised when you start to fall asleep at the dinner table or have the obvious baggage checked in under your eyes. There’s an expectation and a level of acceptance and forgiveness that people bestow upon you due to your new born status.
But what about when that baby never learnt to sleep through? What about when you are still sleep deprived 2, 3 even 5 years later? Or when you finally get one to sleep through and the other one/s decide it’s their turn for a 2am party?
You still have the black and baggy eyes, still have the lack of brain power but life has moved on post baby and you can longer write the day off with pj’s and Netflix. There’s work and adult conversation to muddle through, financial decisions to be made and kids to juggle, organise and chauffer around. And to do all this on less than ideal sleep is
tough hard near impossible and doing it all whilst looking like you’ve had a solid 8 hours is even harder. Thank goodness for concealer!
I’m here today representing all those people who would really love a Nanna nap. Who would love nothing more than a cheeky lay down behind the office pot plant or to crawl under the desk with their doona. I’m here as a voice for those people who can’t remember their own name any more let alone the name of an important client. I’m here for all the tired, probably grumpy and defiantly exhausted sleep deprived people would just like the rest of the world to shhh…just quiet down for a moment. Our heads hurt with fatigue, our bodies ache from sleeplessness and we just want the rest of the well rested world to be aware that we may not share your enthusiasm today…so shhhhh!!!
This Snickers Crepe Cake might look like a hot mess (aka my house when I’m too tired to clean up!) but it’s really a taste explosion. Seriously though, don’t be put off by the drooling caramel sauce or the creamy peanut butter frosting. Don’t be detoured by the best Gluten Free and Paleo Chocolate Crepes or the toffee peanuts.
This Snickers Caramel Cake is layer upon layer of all the flavours that I love. There’s 14 chocolate crepes that have been covered in Peanut Butter frosting and a generous dollop of Caramel Sauce. On top of the giant crepe tower is more peanut frosting with caramel sauce trickled on top. And lastly are toffee peanuts…and I should probably admit that’s there’s not as many as there should be as I found myself constantly snacking on them and having to chase the kids away once they found them.
I have a new fascination with Crepe Cakes after making this one for Valentines day. They make a much lighter cake and allow for a more favourable frosting/cream/sauce/deliciousness to cake ratio. The Chocolate Crepe mixture is quick and easy to whisk up. The Chocolate Crepes mixture isn’t as ‘spreadable’ in the pan as the plain crepes are, so you may need to use a small metal spatula or knife to spread the mixture to create an even circle shape. If you find the mixture too thick just add an extra 1-2 Tablespoons of milk but do so with caution as you don’t want them too thin. Cooking the crepes can take a while (if you can use 2 pans to make it go much quicker) and be sure to make sure the pan is hot and well-greased before adding the mixture. Don’t stress if a crepe breaks whilst flipping; you’ll never be able to see the cracks with the 100’s of layers on top!!
If you have a peanut allergy then you can sub in another nut butter (almond or maybe Nutella!!), or for a nut free version use the Chocolate Crepes with the same layers as this Crepe Cake or this tasty Chocolate Cream or Mousse.
- Chocolate Crepes
- Peanut Butter Frosting
- Caramel Sauce
- Toffee Peanuts
- 3 Eggs
- 2 Cups Milk (of choice)
- 1/2 Cup Arrowroot
- 1/3 Cup Coconut Flour
- 1/4 Cup Cocoa
- 2 teaspoons vanilla extract
- 2 Tablespoons granulated Sugar (coconut, raw etc) or 2 Tablespoons Maple Syrup/Rice Malt Syrup and reduce milk by 2 Tablespoons
- 2 1/2 Cups canned Coconut Cream- (remove the lid from 3 cans and place in the fridge overnight. Remove the thickened cream and discard the watery remains)
- 1 1/4 Cups Peanut Butter ( I used natural smooth)
- 3 teaspoons Vanilla Extract
- 4 Tablespoons Maple Syrup/Rice Malt Syrup (you can add an extra 2 Tablespoons if required)
- 3/4 Cup of Coconut Cream, (place an opened can in the fridge overnight and scoop off the thickened cream, discarding the watery remains)
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- Dash of Salt
- 3/4 Cup Peanuts
- 2 Tablespoons of Maple Syrup/Honey
- Place 1 crepe on a serving plate. Take 1 heaped Tablespoon of Peanut Butter frosting and spread over the crepe. Spread a small dollop of runny caramel on top (about 1/2-1 teaspoon) Place another crepe on top and frost and add caramel sauce.
- Repeat until all the crepes have been used.
- Spread extra frosting ontop of the last crepe.
- Drizzle with the extra caramel sauce and decorate with toffee peanuts.
- 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. Alternatively, stab a long wooden skewer through the middle to keep it upright.
- 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. You may need a sflat spatula or knife to help this process.
- 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 in a bowl of a kitchen stand mixer and whisk until combined. Add extra peanut butter or maple syrup depending on your desired taste.
- Place the frosting in the fridge to allow it to thicken before using.
- Place coconut cream, vanilla extract and maple syrup in a saucepan over medium/high heat. Bring mixture to boil, then reduce to medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 10-20 minutes (depending on your cook top)
- Add the salt and stir in.
- The caramel will be dark golden in colour and delicious. Allow to cool (but not thicken to much) before using.
- Place 2 Tablespoons of maple syrup/honey in a fry pan and heat. Add the nuts and stir until coated and no sweetener remains 'un-nutted' . Place on a piece of baking paper and cool.