Crêpes and me – a lovestory from very young on! Whenever we went to a funfair or any other event, I had to eat a Crêpe, most times with Nutella. I think at a certain time, I reached my Crêpe limit and stopped eating them. The other day, while scrolling through some Pinterest pics I saw Crêpes cakes and I was stunned! I had to try them – this version is vegan, sugar free and it is really not that complicated! The only thing which takes some time is to bake all the Crêpes, the aim is to have 20 Crêpes in the end.
- 2 cups flour (I used buckwheat flour and plain flour)
- 1 cup water
- 1 cup almond milk
- 3 tbsp coconut oil
- vanilla seeds and a pinch of salt
- 500 g Vegan Quark (or plantbased yoghurt)
- 1 tbsp Maqui Berry powder (optional)
- 1 hand full blueberries
- fresh berries for topping
How to make:
Mix all ingredients for the crepes and leave the batter in the fridge for 30 min. It is supposed to be a very thin batter. Bake around 20 crepes and let them cool down completely.
For the berry cream blend all ingredients in a blender. Place a crepe on a plate and spread the berry cream on top of it. Add another crepes and top again with the berry cream. Repeat with all the crepes and finish off with cream. Use fresh berries as topping.
Tips: bake the crepes the night before and stack up the cake on the day you serve it.