Gluten-Free Crepe Cake
Indulge in the elegant layers of this Gluten-Free Crepe Cake, a dreamy dessert that's perfect for special occasions or a luxurious treat. Each delicate gluten-free crepe is crafted from a silky batter featuring gluten-free all-purpose flour, milk (dairy or non-dairy), and a hint of vanilla for a subtly sweet touch. The crepes are stacked high and layered with rich vanilla pastry cream, creating a beautifully textured cake that's both visually stunning and utterly delicious. Finished with fresh berries and a light dusting of powdered sugar, this no-fuss recipe caters to gluten-free diets without compromising on flavor. Easy to make yet impressive, this crepe cake can be served chilled or at room temperature, making it a versatile showstopper for any dessert table. Perfect keywords include "gluten-free dessert," "crepe cake recipe," "layered cake," and "vanilla pastry cream."
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1.5 cups Milk (dairy or non-dairy)
- 3 Eggs
- 3 tablespoons Unsalted butter, melted
- 2 tablespoons Sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Vanilla pastry cream
- 1 cup Fresh berries or fruit of choice
- 2 tablespoons Powdered sugar for dusting
Instructions
In a large mixing bowl, whisk together the gluten-free flour, sugar, and salt.
In another bowl, beat the eggs and add in the milk and vanilla extract, whisking until combined.
Gradually add the wet ingredients to the dry ingredients, whisking continuously to prevent lumps.
Stir in the melted butter until the crepe batter is smooth. Let the batter rest for at least 10 minutes.
Heat a non-stick skillet over medium heat and lightly grease with additional melted butter or oil.
Pour about 1/4 cup of crepe batter into the skillet, swirling to evenly coat the bottom.
Cook for about 1-2 minutes or until the crepe starts to lift at the edges, then flip and cook for another 30 seconds.
Transfer cooked crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go.
Allow crepes to cool slightly. Using a spatula, spread a layer of vanilla pastry cream over the surface of the first crepe.
Place another crepe on top and repeat the layering process until all the crepes are used.
Top the crepe cake with fresh berries or fruit, and a dusting of powdered sugar.
Refrigerate the crepe cake for at least 1 hour to make slicing easier. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 178.7 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 1078 mg | 83% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1615 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
