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Crepe Cake

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
Servings: 6
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Crepe Cake

    • Crepes
    • Chocolate Frosting
    • 1/2 Cup Whipped Cream
    • Strawberries and Grated Chocolate for decorating

    Crepes

    • 3 Eggs
    • 2 Cups Milk of choice
    • 3/4 Cup Arrowroot
    • 1/3 Cup Coconut Flour
    • Optional;
    • 1 teaspoon vanilla extract
    • 2 Tablespoons granulated Sugar coconut, raw etc

    Chocolate Frosting

    • 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
    • Optional;
    • 1-3 Tablespoons Coconut Cream if too thick

    Whipped Cream

    • 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

    Instructions

    INSTRUCTIONS

      Crepe Cake

      • 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.

      Crepes

      • 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)

      Chocolate Frosting

      • 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.

      Whipped Cream

      • 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.

      Notes

      Adapted from Sugar Hero