This Crepe Cake is a great Valentines Day dessert and a fun twist on Pancake Tuesday.
Prep Time30 mins
Cook Time20 mins
Total Time1 hr
- 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.