Ingredients:
- 2 cups gluten-free all-purpose flour ( GluFD Flour )
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 cups milk (or dairy-free alternative)
- 4 large eggs
- 4 tablespoons melted butter (or oil for a dairy-free version)
- 1 teaspoon vanilla extract
For the filling:
- 3 cups whipped cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the gluten-free crepes:
a. In a large bowl, whisk together the gluten-free all-purpose flour, sugar, and salt.
b. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
c. Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms. Let the batter rest for about 15-20 minutes.
d. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
e. Pour a small amount of batter into the skillet, swirling it around to coat the bottom evenly. Cook for about 1-2 minutes, then flip and cook the other side until lightly golden. Repeat until all the batter is used, stacking the crepes on a plate as you go.
Prepare the filling:
a. In a large bowl, whip the cream until it forms stiff peaks.
b. Gently fold in the powdered sugar and vanilla extract until well combined.
3. Assemble the crepe cake:
a. Place one crepe on a serving plate.
b. Spread a thin layer of the whipped cream filling over the crepe.
c. Continue layering crepes and filling until you've used all the crepes, finishing with a layer of filling on top.
d. Optionally, you can dust the top with cocoa powder or drizzle with chocolate ganache for added flavor.
4. Chill:
a. Refrigerate the crepe cake for at least 4 hours or overnight to allow it to set.
5. Serve:
a. Slice the crepe cake into portions and serve chilled.
Enjoy your gluten-free crepe cake! Feel free to customize the filling with your favorite fruits or additional flavorings if desired.
