Sunday Morning Pink Crepe Stack
Ingredients
Crepes
- 200 g all purpose flour
- 3 tbsp unrefined brown sugar
- a pinch of salt
- 1.5 tbsp unicorn superfoods pink pitaya powder
- 1 tsp vanilla extract
- 450 ml plant-based milk
- 20 ml melted coconut oil
Filling
- 450 g vegan cream cheese
- 6 tbsp agave syrup
- 200 g fresh strawberries
- 1 tsp vanilla extract
Preparation
In a large bowl, add flour, salt, sugar, and pink pitaya powder. Whisk a little bit.
Add the milk, coconut oil, and vanilla extract. Whisk to incorporate all the ingredients.
Let the batter rest for 5 minutes.
Heat a nonstick pan and cook the crepes until all the batter is used. Let them cool.
Wash the strawberries, remove the stem, and cut them into very small pieces.
In a bowl, whisk cream cheese, agave syrup, and vanilla extract until the cheese softens.
Add the strawberries and incorporate them with a spatula.
Place one crepe on a serving dish and spread a thin layer of strawberry cream cheese filling.
Place another crepe on top and spread cheese filling on it. Continue until all crepes are used, with the last layer being cream cheese.
Decorate the cake as you wish, then place it in the fridge to firm up for a few hours.
