Layered Raspberry Crepe Cake PT45M https://img1.recipesrun.com/201907/2019/1023/59/0/203231/300x200x50.jpg 8 servings Ingredients: fresh raspberries for decoration (optional) 1 tsp. coconut oil 2 oz. paleo approved dark chocolate 4 tbsp. chia seeds 1/3 cup honey 1 tsp. lemon zest 3 cups frozen raspberries 1/2 tsp. coconut oil 2 tbsp. arrowroot flour 1/2 cup coconut flour 2 cups almond milk 8 eggs
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Layered Raspberry Crepe Cake

By Tracy

8 Person
45 Minutes
249 Calories
Crepes are a common item sold by street food vendors all over France. There’s a good reason why they are so popular too --they are a delightful treat that can be prepared in several different ways. This recipe adds a lovely twist to paleo crepes by turning it into a raspberry crepe cake that's grain-free, gluten-free, and loaded with healthy ingredients. The crepes are made from scratch with things like almond milk and arrowroot flour. It even includes a delicious homemade raspberry jam that contains chia seeds as well.

Ingredients

Chocolate Glaze

  • fresh raspberries for decoration (optional)

  • 1 tsp. coconut oil

  • 2 oz. paleo approved dark chocolate

Raspberry Jam

  • 4 tbsp. chia seeds

  • 1/3 cup honey

  • 1 tsp. lemon zest

  • 3 cups frozen raspberries

Crepes

  • 1/2 tsp. coconut oil

  • 2 tbsp. arrowroot flour

  • 1/2 cup coconut flour

  • 2 cups almond milk

  • 8 eggs

Method

  • 01
    To make the raspberry jam, place the frozen raspberries, lemon zest, and honey in a saucepan and cook, string occasionally until starting to bubble. Stir in the chia seeds.
  • 02
    Reduce the heat and stir constantly until thickened. Remove from the heat and set aside. To make the crepes, combine the coconut flour and arrowroot flour with a pinch of salt in a bowl. Whisk the eggs and almond milk in another bowl.
  • 03
    Slowly add the coconut flour mixture and whisk until the mixture forms a smooth batter. Heat the coconut oil in an 8-inch non-stick frypan over medium heat. Pour 1/4 cup batter into the pan and swirl to cover the base.
  • 04
    Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the pan to loosen then flip and cook for 1 minute or until cooked through.
  • 05
    Transfer to a plate and cover with foil to keep warm. Repeat with the remaining batter to make 12 crepes.
  • 06
    To assemble the crepe cake, place 1 crepe on the cake plate. Spread with a thin layer of raspberry jam. Repeat layering with remaining crêpes and raspberry jam.
  • 07
    To make the glaze, melt the dark chocolate and coconut oil over low heat, stirring occasionally. Pour the glaze over the crepe cake and refrigerate for 30 minutes. Garnish with fresh raspberries (if using) and serve.

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    Layered Raspberry Crepe Cake

    3.7

    ( By Tracy )

    Crepes are a common item sold by street food vendors all over France. There’s a good reason why they are so popular too --they are a delightful treat that can be prepared in several different ways. This recipe adds a lovely twist to paleo crepes by turning it into a raspberry crepe cake that's grain-free, gluten-free, and loaded with healthy ingredients. The crepes are made from scratch with things like almond milk and arrowroot flour. It even includes a delicious homemade raspberry jam that contains chia seeds as well.
    01 Information
    • Grade medium
    • Serving 8 servings
    • Calorie 249 Kcal
    • Prep Time 30 Mins
    • Cook Time 15 Mins
    • Total Time 45 Mins
    02 Ingredients
    Chocolate Glaze
    fresh raspberries for decoration (optional)
    1 tsp. coconut oil
    2 oz. paleo approved dark chocolate
    Raspberry Jam
    4 tbsp. chia seeds
    1/3 cup honey
    1 tsp. lemon zest
    3 cups frozen raspberries
    Crepes
    1/2 tsp. coconut oil
    2 tbsp. arrowroot flour
    1/2 cup coconut flour
    2 cups almond milk
    8 eggs
    03 Method
    Step 1
    To make the raspberry jam, place the frozen raspberries, lemon zest, and honey in a saucepan and cook, string occasionally until starting to bubble. Stir in the chia seeds.
    Step 2
    Reduce the heat and stir constantly until thickened. Remove from the heat and set aside. To make the crepes, combine the coconut flour and arrowroot flour with a pinch of salt in a bowl. Whisk the eggs and almond milk in another bowl.
    Step 3
    Slowly add the coconut flour mixture and whisk until the mixture forms a smooth batter. Heat the coconut oil in an 8-inch non-stick frypan over medium heat. Pour 1/4 cup batter into the pan and swirl to cover the base.
    Step 4
    Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the pan to loosen then flip and cook for 1 minute or until cooked through.
    Step 5
    Transfer to a plate and cover with foil to keep warm. Repeat with the remaining batter to make 12 crepes.
    Step 6
    To assemble the crepe cake, place 1 crepe on the cake plate. Spread with a thin layer of raspberry jam. Repeat layering with remaining crêpes and raspberry jam.
    Step 7
    To make the glaze, melt the dark chocolate and coconut oil over low heat, stirring occasionally. Pour the glaze over the crepe cake and refrigerate for 30 minutes. Garnish with fresh raspberries (if using) and serve.
    04 Author
    Tracy Tracy
    106 Recipes

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