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.
How to Make Crepe Cake
Make the raspberry jam: Cook honey, frozen raspberries, and lemon zest in a pan. Once the raspberry mixture starts to bubble, stir in chia seeds. Reduce the heat and stir until thickened.
Make crepe batter: Combine the coconut flour, arrowroot flour, and salt in a bowl. Whisk the eggs and almond milk in another bowl. Slowly add the coconut and egg mixture together while whisking until a smooth batter forms.
Cook the crepes: Pour about a quarter cup of batter into a heated pan and swirl to cover the base. Cook until the top is no longer wet and the bottom has turned a light golden color. Run a spatula around the edge of the pan to loosen the crepe and flip. Cook for one more minute or until cooked through.
Assemble: Take one crepe and spread a thin layer of raspberry jam on top. Top with another crepe and repeat until you run out of crepes.
Glaze: Melt dark chocolate and coconut oil over low heat. Stir occasionally to prevent burning. Pour over the layered crepes and refrigerate for 30 minutes. Garnish with fresh raspberries.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Crepes can be made up to three days ahead. Just make sure to store these crepes in an airtight container to keep them moist and fresh. The refrigeration time allows the flavors to meld, enhancing taste, but you will lose some crepe crispiness.
To Freeze: Layered crepes can also be frozen. Tightly wrap the crepes in plastic wrap and place them in the freezer. To defrost, leave them in the refrigerator overnight. You can also freeze the crepes separately. Make sure to put wax or parchment paper between them and then wrap the whole stack in plastic wrap to keep them from drying out and sticking together.
P.S.Paleo desserts are so fun to make once you realize that you can still enjoy some yummy treats even if they’re made with all natural ingredients. Sometimes it’s just a matter of trying out different recipes and seeing which one suits your taste buds the best. Don’t be afraid to try different flavor combinations and textures because there are so many out there, you’re bound to find some that you’ll end up loving. Some of my personal favorites include:Â
#1 – Raspberry Eton Mess
This story originally appeared on Paleogrubs
