Crepe cake with Coconut White Chocolate Cream & Raspberry sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
For the crepes
  • 2 eggs
  • ⅛ tsp vanilla extract
  • ⅛ tsp salt
  • 30 g sugar
  • 1 tsp oil
  • 150 g flour
  • 150 ml milk
  • Butter for frying
For the coconut white chocolate cream
  • 1 can of coconut milk refrigerated overnight (the solid part only, circa 330 g)
  • 20 g honey
  • ⅛ tsp vanilla extract
  • 50 g white chocolate
For the raspberry sauce
  • 130 g raspberries (fresh or thawed)
  • 10 g sugar
  • 5 g cornstarch
  • Sprinkle of lemon zest
Decoration
  • Raspberries
  • Grated white chocolate
Preparation
For the crepes
  1. Pour in a bowl the eggs, the vanilla extract, the salt, the sugar and the oil and mix well.
  2. Add the milk and mix. Add the flour little by little, pouring it through a sieve and mixing with a whisk so that the batter wouldn’t lump.
  3. Heat a small pan and some butter in it. When the pan will be hot and the butter sprinkling, pour 3 tablespoons of batter on the pan and spread it moving the pan with little wrist round motions. In this way, you will get 10 crepes of the same size. Lightly brown one side of the crepe, then flip it and quickly brown the other side (this latter step will take less than a minute). Add a little butter every time before you cook a new crepe in order to avoid for it to stick to the pan.
  4. Pile the crepes in a plate and let them cool down.
For the coconut white chocolate cream
  1. Melt the white chocolate and set it aside.
  2. Pour in a bowl the coconut milk, the vanilla extract, the honey and whip for few minutes with a whipper.
  3. Add the melted chocolate and mix for some seconds.
For the raspberry sauce
  1. Heat the raspberries, the sugar, the cornstarch and the lemon zest in a pan for 5 minutes, mixing constantly.
  2. Let the sauce cool.
Assembly
  1. Place in a plate or cake stand one crepe.
  2. Cover the crepe with the coconut white chocolate cream and a little raspberry sauce.
  3. Repeat the process alternating crepes, cream and raspberry sauce.
  4. Decorate with more raspberries and grated white chocolate.
Notes
For a firmer, easier to cut structure, chill the cake for half an hour in refrigerator before serving and cutting it.
Store in refrigerator.
Recipe by The Adagio Blog at https://adagioblog.com/crepe-cake-coconut-white-chocolate-raspberry/