Dessert for 10

Lemon Strawberry Crepe Cake

Name: Lemon Strawberry Crepe Cake
Total time: 210 min
Yield: 10 servings
Cuisine: French
Ingredients: 1 1/2 cup unsweetened vanilla almond milk; 1/4 cup + 2 tablespoons coconut flour; 1/4 cup + 2 tablespoons tapioca flour; 3 tbsp coconut sugar; 3 tbsp coconut oil; 6 eggs; generous pinch of sea salt; 1 1/2 cups coconut cream; 3 tbsp honey; zest of 3 large lemons; 1 1/2 tbsp fresh lemon juice; 1/2 tbsp vanilla extract; 3 cups fresh strawberries

Thin coconut crepes layer with lemon coconut cream and strawberries before chilling into a tender dessert cake.

$1.06per serving $

210 minstart to table

10servings

French Vegetarian Dairy-free Budget Desserts Spring Summer

Ingredients

1 1/2 cup unsweetened vanilla almond milk
1/4 cup + 2 tablespoons coconut flour
1/4 cup + 2 tablespoons tapioca flour
3 tbsp coconut sugar
3 tbsp coconut oil
6 eggs
generous pinch of sea salt
1 1/2 cups coconut cream
3 tbsp honey
zest of 3 large lemons
1 1/2 tbsp fresh lemon juice
1/2 tbsp vanilla extract
3 cups fresh strawberries

Steps

Whisk the almond milk, coconut flour, tapioca flour, coconut sugar, melted coconut oil, eggs, and salt until smooth, then rest the batter for 30 minutes.
Heat a lightly oiled 8-inch skillet over medium heat, cook 2 tablespoons batter for about 1 minute per side, and repeat to make 14 to 16 crepes.
Whisk the coconut cream, honey, lemon zest, lemon juice, and vanilla until thick and smooth.
Spread coconut cream and sliced strawberries between the cooled crepes, ending with cream on top.
Chill the assembled cake for 90 minutes before slicing.

Main ingredient on sale this week? See what to make with eggs on sale.