If you fancy making a cake but aren't too handy with an oven, this crepe cake is made one layer at a time of wonderfully soft crepes, mango puree and a coconut cream. Have fun building!
Ingredients 4 Portions
- 2 Stk.Mangoes
For the crêpes
- 300 mlAlmond milk, unsweetened
- 40 gCoconut flour
- 40 gTapioca flour
- 3 tsp.Coconut sugar
- 3 tsp.Coconut oil, melted
- 6 Eggs
- 1 pinchSea Salt, Coarse
- Coconut oil to fry the crêpes
For the coconut cream
Combine the ingredients for the crêpes in a stand mixer or use a hand blender.
To make the coconut cream: Add the coconut yogurt, cinnamon, honey and the pulp of the vanilla pod to a bowl and combine. Place in the fridge.
Peel the mangoes and use a hand blender to puree the flesh, then add coconut blossom sugar to taste (depending on how sweet the mangoes are.)
Heat a non-stick (crêpe) pan and fry the crêpes on both sides in a little coconut oil.
Coat the crêpes alternately with the coconut cream and the mango puree. Finish off with the coconut cream. Garnish with slices of mango as required.
If you want a taller crepe cake (to serve more people), simply double the quantities of ingredients and layer the cake up twice as high.