Wild Blueberry Crepe Cake
Recipe by Betsy Ramirez of Supermarket Nutrition.
1 cup of non dairy milk
2 Tbsp non dairy margarine
1 Tbsp sugar
1 cup gluten free baking flour
2 containers of lemon or vanilla dairy free yogurt
Wild Blueberry Syrup:
1/4 cup cold water
1 Tbsp cornstarch
1 1/2 cups frozen Wild Blueberries
1/2 cup pure maple syrup
1 Tbsp freshly squeezed lemon juice
1 tsp fresh lemon zest
- In a food processor, combine eggs, non dairy milk, margarine, sugar, and gluten free baking flour. Process until combined well. You want a thin consistency. (See notes below).
- Place the batter in the refrigerator for at least an hour to chill.
- On the stove top, place a 6-inch Teflon skillet on medium heat. Spray with non stick cooking spray.
- Place around 1/8 cup of batter in the center of the skillet.
- Using a batter spreader, spread the batter evenly around the pan. It should be a thin layer. You can swirl the batter around the pan to distribute it evenly if you don’t have a batter spreader.
- Cook crepe for 30-45 seconds.
- Using a wooden or heatproof spatula, gently unstick the edges of the crepe from around the pan. Slide the wooden or heatproof spatula under the center of the crepe and flip. Allow to cook 15-20 more seconds. Set aside to cool while you cook the remaining crepes.
- While the crepes are cooling, start the wild blueberry syrup. Put cornstarch into cold 1/4 cup of cold water and stir until no lumps are present. Set aside.
- In a medium saucepan on medium heat, combine frozen Wild Blueberries and maple syrup.
- Stir while allowing to cook for about 10 minutes or until thoroughly heated.
- Add cornstarch mixture, lemon juice, and lemon zest. Continue to stir until mixture is hot and slightly thickened.
- Turn off the heat and cover until ready to serve.
- On a cake platter, place one crepe. Top with 1 tablespoon of dairy free yogurt and spread around the entire crepe. Continue to layer crepes and yogurt, ending with a crepe.
- When ready to serve, place wild blueberry syrup in a small pitcher. Pour over crepe cake. Slice and serve.
Gluten Free Baking Flour: Different brands yield different results. You need your batter to be thin to spread well. I used Bob’s Red Mill GF Baking Flour which requires l cup of milk. I have also tested with King Arthur’s Measure for Measure GF Flour. It required almost 2 cups of milk.
Wild Blue is Good for You!