Crepe Cake
Prep. : 15 mins
Cook : 30 mins
Total Time :
45 mins
Cuisine : Fusion
Servings :
1 Cup Amaranth Flour
1 cup Sweet Potato Flour
4 tsp Raw Sugar
2 Cups Milk
Water As required to make a thin batter
2 tsp Vanilla
2 tbsp Melted Butter
1 tbsp Oil
- In a bowl mix all the dry ingredients and whisk them.
- Add in the milk, vanilla, melted butter and oil.
- Add in the water and adjust the consistency.
- Heat a non-stick pan on medium heat, take the pan off the heat and pour the crepe batter.
- Cover for a few seconds and then let it cook till crisp enough to flip.
- Cook the other side too till nice and golden.
- Remember these are more fragile than the regular crepes so allow them to cook gently.
- Make about 16 crepes and stack them on top of each other.
- Once cool, cut them with a big cookie cutter.
- Now take one or two crepes, spread some homemade hazelnut- chocolate spread, a spoonful of finely diced mixed fruits( add a dash of lemon to them to prevent them from turning black), then add another couple of crepes on top and continue layering them in the same way.
- Once done, dust some powdered sugar on top, slice and Serve.
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