Mini Black Raspberry & White Chocolate Crepe Cakes
The recipe Mini Black Raspberry & White Chocolate Crepe Cakes can be made in roughly 45 minutes. One portion of this dish contains roughly 2g of protein, 18g of fat, and a total of 177 calories. This recipe serves 35. For 53 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 38 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and dairy free diet. If you have honey, coconut milk, white chocolate, and a few other ingredients on hand, you can make it. It works well as a very affordable hor d'oeuvre. It is brought to you by Simply Sugar and Gluten Free. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. Try Mini Chocolate Raspberry Cakes, Mini Raspberry-Chocolate Heart Cakes, and Raspberry White Chocolate Lava Cakes for similar recipes.
Servings: 35
Ingredients:
1/2 cup finely ground almond flour
1/3 cup coconut milk
Coconut oil to cook crêpes
5 eggs
2 teaspoons honey
1 cup (6 ounces) fresh or frozen black raspberries
Pinch salt
2 tablespoon water
7 ounces white chocolate, broken in pieces or coarsely chopped
Equipment:
sieve
bowl
pot
cookie cutter
frying pan
Cooking instruction summary:
Puree the black raspberries. You can either leave them as is, or strain through a fine sieve to remove the seeds.Melt the white chocolate over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.Remove from heat and slowly pour in the coconut milk while stirring. As the white chocolate and coconut milk are mixed together, it will initially thicken and may become paste-like before reverting back to a smooth, thick, liquid form. Mix in the pureed black raspberries. Cover and refrigerate for 30 minutes.Beat the eggs in a bowl and add the rest of the ingredients (beating the eggs first prevents less lumping from the almond flour). Chill the batter in the fridge for about 15 minutes to thicken slightly. Stir the batter to re-incorporate the almond flour; you may have to do this every time in between crêpes.Heat a fry pan over medium heat with a little coconut oil (about 1 teaspoon). Once it is hot enough that a drop of water sizzles upon contact, add 2 tablespoons of the batter to the pan and before it sets, quickly swirl around or tilt the pan to spread. (My pan is bigger than an 8-inch, so I didn’t make it fully spread and cover the whole surface.) When the top is set but still wet, flip to the other side and cook for a few seconds – yes, it cooks that quickly! Cook one crêpe at a time, remembering to stir the batter before every addition to the pan.Once the crêpes have cooled, cut them into smaller circles using a round cookie cutter (about 1 1/2 inches). Spread a small amount of the cream filling over it and top with another crêpe round, spreading more filling on top. Repeat, ending with a crêpe on top. Any leftover filling will be gladly polished off by helpers! Serve and enjoy!
Step by step:
1. Puree the black raspberries. You can either leave them as is, or strain through a fine sieve to remove the seeds.Melt the white chocolate over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
2. Remove from heat and slowly pour in the coconut milk while stirring. As the white chocolate and coconut milk are mixed together, it will initially thicken and may become paste-like before reverting back to a smooth, thick, liquid form.
3. Mix in the pureed black raspberries. Cover and refrigerate for 30 minutes.Beat the eggs in a bowl and add the rest of the ingredients (beating the eggs first prevents less lumping from the almond flour). Chill the batter in the fridge for about 15 minutes to thicken slightly. Stir the batter to re-incorporate the almond flour; you may have to do this every time in between crêpes.
4. Heat a fry pan over medium heat with a little coconut oil (about 1 teaspoon). Once it is hot enough that a drop of water sizzles upon contact, add 2 tablespoons of the batter to the pan and before it sets, quickly swirl around or tilt the pan to spread. (My pan is bigger than an 8-inch, so I didn’t make it fully spread and cover the whole surface.) When the top is set but still wet, flip to the other side and cook for a few seconds – yes, it cooks that quickly! Cook one crêpe at a time, remembering to stir the batter before every addition to the pan.Once the crêpes have cooled, cut them into smaller circles using a round cookie cutter (about 1 1/2 inches).
5. Spread a small amount of the cream filling over it and top with another crêpe round, spreading more filling on top. Repeat, ending with a crêpe on top. Any leftover filling will be gladly polished off by helpers!
6. Serve and enjoy!
Nutrition Information:
covered percent of daily need
