Low Sodium Crepe Cake
Indulge in the elegance and simplicity of a **Low Sodium Crepe Cake**, a lighter twist on the classic French dessert that's perfect for health-conscious eaters. This stunning layered confection is built from delicate, golden crepes made with low-sodium milk and unsalted butter, ensuring a soft texture and mild flavor without compromising your dietary needs. Between each crepe lies a luscious cloud of whipped cream, subtly sweetened with powdered sugar, creating a decadent yet restrained balance of flavors. Topped with vibrant fresh berries for optional garnish, this no-bake masterpiece is as much a treat for the eyes as it is for the palate. Ready in under an hour and ideal for gatherings, this low sodium dessert delivers gourmet appeal without the guilt. Perfect for keywords like "low sodium desserts," "crepe recipes," and "healthy cake ideas," this recipe is a must-try for those craving a refined yet heart-healthy indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 cups Low-sodium milk
- 4 tablespoons Unsalted butter, melted
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Sugar
- 0.5 teaspoons Baking powder
- 2 cups Low-sodium heavy cream
- 0.25 cup Powdered sugar
- 1 cup Mixed fresh berries (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together the eggs, low-sodium milk, melted unsalted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
Heat a non-stick frying pan over medium heat. Lightly grease with a small amount of melted butter.
Pour about 1/4 cup of the batter into the pan, swirling to cover the bottom evenly. Cook for about 1-2 minutes until the edges lift easily with a spatula and the bottom is lightly golden.
Flip the crepe and cook the other side for another 1 minute. Remove and set aside. Repeat with the remaining batter, stacking the crepes on a plate until all batter is used.
In a large bowl, whip the low-sodium heavy cream with the powdered sugar until stiff peaks form.
Place one crepe on a serving platter. Spread a thin layer of whipped cream on top. Place another crepe on top and repeat the process until all crepes are stacked.
Finish the cake with a final layer of whipped cream on top and garnish with mixed fresh berries if desired.
Chill the crepe cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 147.3 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 115.9 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1090 mg | 84% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1689 mg | 36% | |
*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.
