As usual we give you all of the recipe and none of the gluten.
Ingredients:
Crepes
4 eggs
1 ½ c milk (or alt milk)
1 c water
2 c great value gluten-free flour*
¼ c cocoa powder
5 tbsp granulated sugar
2 tsp vanilla extract
6 tbsp melted butter
Filling
2 c raspberries (fresh or frozen, thawed)
½ c granulated sugar
2 c whipping cream
1 c powdered sugar
8 oz mascarpone (or cream cheese)
1 tsp vanilla extract
Directions:
FOR THE CREPES
You can combine all the ingredients in a blender and simply blend them all together. This method works for me every time. If you don’t have a blender read the following instructions.
In a large bow, whisk the eggs with a hand mixer or stand up mixer. Add in all the rest of the ingredients and mix for 1 minute and the batter will be smooth.
Spray a non-stick pan with GF cooking spray. Heat on medium to low heat and pour in ¼ cup of batter into the center of the greased pan. Pick the pan up and swirl the batter around the pan until thin and smooth. Cook for 30-45 seconds or until its cooked through. Flip the crepe over and cook for another 20 seconds. Repeat until all the crepes are made. This recipe makes 20 crepes with a few to spare.
Slide the crepes onto a plate, laying flat. Let all the crepes cool completely before layering/assembling the cake.
FOR THE FILLING
In a bowl, crush the 2 cups of raspberries with ½ cup sugar until no whole berries remain.
For the Cream: Whisk together in a mixing bowl the whipping cream, vanilla, and powdered sugar until peaks form. Add soften mascarpone and whisk until no clumps remain. Fold in the raspberry sauce by hand with a spatula junt until combined.
To assemble the Cake: Layer the crepes on a cake stand of platter. Spread a thin layer of filling between each crepe. Let cake cool in the refrigerator at least 1 hr before serving (you can leave it overnight as well). Top with fresh raspberries and powder sugar. Or with whatever you want!!
* We’ve tried all the gluten-free flour options so you don’t have to. Great Value all purpose gluten-free flour is our favorite.
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