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We love this Gluten-Free Crepe Cake recipe that our friend Julia at No Face Plate created. Check it out! This recipe makes light gluten-free crêpes that are vegan too, plus the crepe cake can be made without refined sugar.
Article Courtesy: No Face Plate
Making this Gluten-Free Crepe Cake required a purchase.
Have I ever told you guys? How I've never owned a non-stick pan?
Well, this weekend, that long streak of Teflon-free cookery was broken. And it's all because ofthis crepe recipe. Which, of course, I had to de-glutenize - so instead of flour, I used Bob's AP and Tapioca Starch, plus a teaspoon of xanthan gum, and subbed vegetable oil for EB - but coconut oil would rule too (anyone noticed the love Coconut oil's getting these days? so awesome).
So it's a different recipe. But the results are just as nom.
Oh yes, I tried with my trusty cast iron skillet. The one I've always, gleefully, laughingly made super-thin, delicate crepes with. But alas - things stuck, caramelized, adhered. And so I caved to the gods of Modern Cookware and bought me a pan.
Vegan + Gluten-Free Crepes:
They're just like regular crepes -except they're vegan, gluten free, and contain no refined sugars.
Nom.
Filling the crepe cake:
Between the layers of crepey goodness, there's tons of strawberry agave jam and hazelnut carob sauce (a take on faux Nutella sans Chocolate via Veganland). Flavors were different, but enjoyable just the same. Abstinent but decadent. Awesome.
Good recipe. Can make healthy claims. Do try.
Gluten-Free Crepe Cake Recipe {Vegan, NRS option}
Julia of No Face Plate
This Gluten-Free Crepe Cake recipe is vegan and can be made without refined sugar too, and produces a tender, delicious dessert or brunch dish that everyone can enjoy.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Chill time 4 hours hrs
Course Dessert
Cuisine American, French
Servings 8 servings
Calories 318 kcal
Equipment
1 Blender
Ingredients
- 1 ⅓ cup All Purpose Gluten-Free Flour Blend *plus 2 teaspoon xanthan gum if your blend does not contain it
- ⅔ cup tapioca starch
- ⅔ cup agave syrup or honey or maple syrup if not NRS
- dash salt
- 2 cup coconut or soy or almond milk
- 1 cup water
- ⅔ cup vegetable oil or coconut oil warmed
- 1 teaspoon vanilla extract
- coconut oil for the pan (yes, use a little even on your non-stick, these things are CRANKY)
For filling:
- 1 ½ cups each: strawberry jam (homemade with agave if desired) and chocolate hazelnut spread or nut butter
- cocoa or carob powder for dusting, optional
Instructions
We're doing this in a blender, dears, so grab yours!
Dump it all in there and blend for 5 minutes, until everything is super incorporated. Check consistency - you're hoping for melted milkshake thickness. A good way to check - dip your finger in the batter, it should be coated to near-opaqueness with a thin, bubbly coat.
Chill your batter, covered, for at least 4 hours or overnight.
Warm your non-stick pan over medium heat and throw a ½ teaspoon of coconut oil in there, swish around. Grab a ⅓ cup measuring cup, fill it, grab the pan with your left hand, and pour at the top of the pan, swirling quickly, until the batter has circled and coated the entire bottom of your pan. If you didn't quite make it around, you might need to thin the batter just a little bit with more water/soymilk. You can also pour just a little more batter in, quickly, to repair the crepe.
It can be tricky getting the batter to coat the pan when using oil - but trust me, it'll prevent disaster. You'll get the hang of it after a couple, and any misshapen crepes can be hind in the midst of the cake!
Cook these guys at medium heat for 4-5 minutes on side one, another 2 minutes on side two. They will be browned on the first side - which is tasty and fine. They don't become chewy or crispy, as there's no gluten. Stack them on a plate as you go - no worries, they'll be fine.
For filling:
I used about 1 ½ cups of strawberry agave jam (2 large containers strawberries, juice of one lemon, ½ cup agave, simmered) and 1 cup agave-sweetened hazelnut spread.
I dusted each layer with carob as I went, as well as over the top. You can also use cocoa powder.
And spooned the leftover, thickened strawberry syrup all over the place too.
Notes
Don't skip chilling the batter! At least four hours or overnight.
Nutrition
Calories: 318kcalCarbohydrates: 38gProtein: 2gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 84mgPotassium: 3mgFiber: 2gSugar: 13gVitamin C: 3mgCalcium: 90mgIron: 1mg
Keyword dairy-free desserts, dessert recipes, vegan dessert recipes
Recipe de-glutenized byNo Face Plate fromone by VeganNumNum, amounts adjusted
Love crepe cake recipes? We do too. Try this Chocolate Crepe Cake next!
Grab your blender and get ready to impress when you serve up this easy to make Chocolate Crepe Cake! This no bake cake is a mile-high showstopper with layers of chocolate cream filling sandwiched between thin chocolate crepes.
Fabulous Vegan and Gluten-Free Strawberry Shortcake
Strawberry shortcake is hands down a favorite summer dessert, this vegan, gluten-free and dairy free version is easy to whip up and incredibly delicious!
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