Print Recipe

Snickers Crepe Cake

Prep Time30 mins
Cook Time40 mins
Total Time2 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Snickers Crepe Cake

    • Chocolate Crepes
    • Peanut Butter Frosting
    • Caramel Sauce
    • Toffee Peanuts

    Chocolate Crepes

    • 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

    Peanut Butter Frosting

    • 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

    Caramel Sauce

    • 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

    Toffee Peanut

    • 3/4 Cup Peanuts
    • 2 Tablespoons of Maple Syrup/Honey

    Instructions

    INSTRUCTIONS

      Snickers Crepe Cake

      • 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.

      Chocolate 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. 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)

      Peanut Butter Frosting

      • 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.

      Caramel Sauce

      • 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.

      Toffee Peanuts

      • 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.