Crepe cake with Coconut White Chocolate Cream & Raspberry sauce

Hello friends!

I made this crepe cake few days ago and loved how it turned out, so I felt the need to share it with you! It is fresh and full of taste, perfect for a tea party for example! Here you go with the recipe, let me know how it turned out if you make it 🙂

Did you know? By opening the recipe on Yum, you are able to see the recipe in US measurements 🙂

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Crepe cake with Coconut White Chocolate Cream & Raspberry sauce

Author: Thais FK

Recipe type: Dessert

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

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

Pour in a bowl the eggs, the vanilla extract, the salt, the sugar and the oil and mix well.
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.
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.
Pile the crepes in a plate and let them cool down.

For the coconut white chocolate cream

Melt the white chocolate and set it aside.
Pour in a bowl the coconut milk, the vanilla extract, the honey and whip for few minutes with a whipper.
Add the melted chocolate and mix for some seconds.

For the raspberry sauce

Heat the raspberries, the sugar, the cornstarch and the lemon zest in a pan for 5 minutes, mixing constantly.
Let the sauce cool.

Assembly

Place in a plate or cake stand one crepe.
Cover the crepe with the coconut white chocolate cream and a little raspberry sauce.
Repeat the process alternating crepes, cream and raspberry sauce.
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.