Soy-Free Crepe Cake
Delight your taste buds with this elegant and allergy-friendly *Soy-Free Crepe Cake*, a stunning dessert that layers delicate homemade crepes with luscious whipped cream and vibrant fresh berries. Perfect for celebrations or a sophisticated treat, this cake is as beautiful as it is delicious. Made with simple pantry staples like all-purpose flour, whole milk, and eggs, it’s completely soy-free—ideal for those with dietary restrictions. The crepes are light and tender, while the layers of whipped cream, sweetened with powdered sugar, add richness and complement the juicy raspberries and strawberries. This showstopping dessert requires minimal effort and no special equipment, making it accessible for bakers of all levels. Serve chilled for a refreshing, crowd-pleasing finale that tastes as good as it looks! Keywords: soy-free dessert, crepe cake recipe, fresh berry crepe cake, homemade whipped cream, easy layered dessert ideas.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 30 grams Granulated sugar
- 1 pinch Salt
- 500 ml Whole milk
- 4 Eggs
- 60 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 500 ml Heavy cream
- 50 grams Powdered sugar
- 250 grams Fresh raspberries
- 250 grams Fresh strawberries, sliced
Instructions
In a large bowl, whisk together the flour, granulated sugar, and salt.
Gradually add the milk, whisking until smooth and free of lumps.
Add the eggs one at a time, mixing well after each addition until the batter is smooth.
Stir in the melted butter and vanilla extract until fully incorporated.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes.
Heat a non-stick crepe pan or a large skillet over medium heat. Lightly grease with melted butter or cooking spray.
Pour about 1/4 cup of batter into the center of the pan, swirling to spread evenly into a thin layer.
Cook for 1-2 minutes or until the edges begin to lift from the pan, then gently flip the crepe and cook for an additional minute on the other side.
Repeat with the remaining batter, stacking cooked crepes on a plate and covering with a clean towel to keep warm.
To make the whipped cream, beat the heavy cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form.
To assemble the crepe cake, place one crepe on a serving platter and spread with a thin layer of whipped cream. Add a few raspberries and sliced strawberries.
Repeat this process, stacking crepes, whipped cream, and fruit until all crepes are used, finishing with a top layer of whipped cream and fruit.
Chill the crepe cake in the refrigerator for at least 1 hour before serving to allow it to set.
Slice and serve chilled, garnished with additional fresh berries if desired.
Nutrition Facts
Calories |
3959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.2 g | 327% | |
| Saturated Fat | 146.9 g | 735% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1437 mg | 479% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 128.7 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 890 mg | 68% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2047 mg | 44% | |
*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.
