Gluten Free Crepe Cake with Pastry Cream
Unlike fussy layer cakes, Crepe Cakes have a whimsical feel with some filling dripping down the sides and a WOW presentation. Learn to make gluten free crepes the first time you make them and then the sky is the limit!
Servings 12 people
Calories 323kcal
Ingredients
PASTRY CREAM Step 1
- ½ cup whole milk
- ⅓ cup sugar
- 6 egg yolks
- ⅓ cup cornstarch
PASTRY CREAM Step 2
- 1¾ cups whole milk
- ⅓ cup sugar
- 1 tablespoon vanilla
CREPES (a double recipe**)
- 3 cups milk (whole milk preferred)
- 4 eggs
- ¼ cup melted butter
- 2½ cups EGFG gluten free flour blend*
- ¼ cup sugar
- ½ teaspoon salt
- oil for cooking
Stabilized Whipped Cream
- 1 cup whipped cream
- 1 teaspoon gelatin
- 1 tablespoon cold water
FINISHING
- 6 strawberries
Instructions
PASTRY CREAM
- In medium bowl, whisk first amount of milk and sugar with egg yolks and cornstarch.
- Combine second amount of milk and sugar in medium saucepan, add vanilla. Set over medium heat and bring to simmer without stirring.
- When hot, remove from heat and gradually whisk into egg yolk mixture.
- Return to saucepan over medium heat and cook, whisking constantly, until cream simmers and thickens, 1-2 minutes.
- Remove from heat, whisk until smooth.
- Transfer to bowl and press plastic wrap or wax paper directly on the surface to prevent a film from forming. Refrigerate until cold, 3-4 hours or overnight.
MAKING CREPES
- In a medium bowl whisk milk and eggs. Add melted butter, stir and set aside.
- In a large bowl combine flour, sugar and salt. Add egg mixture and whisk until evenly combined.
- Heat 10-inch non-stick pan(s) over medium-high heat. When hot add 1 teaspoon of oil, swirl in bottom of pan and wipe away excess with paper towel.
- Pour ⅓ cup batter into the hot pan. Immediately tilt and swirl the pan so the batter coats the entire surface as quickly as possible. Cook until lightly browned, about 1 minute.
- Flip crepe, cook for another 1½-2 minutes. Transfer to a plate.
- Return pan to heat, add more oil if needed. Using paper towel continue wiping away any excess oil and flecks of cooked crepe batter.
- Repeat until all batter is used stacking crepes on top of each other as you go. Cool completely before assembling Crepe Cake.
ASSEMBLING CREPE CAKE
- Place one crepe in center of serving platter.
- Spread filling over crepe being careful to keep it thin in the center but go right to the edges of every crepe. The goal is a flat cake, not high in the center and drooping around the edges.
- Add each crepe and repeat until you have used up the filling. 24 crepes makes a nice high cake.
- Cover and refrigerate at least 2 hours before serving.
Stabilized Whipped Cream
- Sprinkle gelatin over cold water. Let sit for 5 minutes until a thick semi-solid.
- Microwave 5-10 seconds until just melted. Whisk until smooth and add to whipping cream as it whips. Continue beating to soft or stiff peaks. Decorate as desired.
- Garnish with fresh strawberries.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
**This is a double recipe of my basic crepes to make a nice tall cake.
Use ⅓ cup batter per crepe. Slightly thicker crepes are best to hold the weight of the finished cake.
Nutrition
Serving: 1piece | Calories: 323kcal | Carbohydrates: 43g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 195mg | Potassium: 210mg | Fiber: 3g | Sugar: 22g | Vitamin A: 535IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 1mg
