Purple Sweet Potato Crepe Cake
Ingredients
- 210g cake flour or all purpose flour
- 30g cornstarch
- 540g unsweetened soy milk
- 3 tbsp maple syrup
- 2 tsp vanilla bean extract
- 40g melted coconut oil or butter
- Pinch of pink salt
- 15g purple sweet potato powder dissolved in 3 tbsp water
Filling
- Coconut whipping cream
- Maple syrup
Preparation
In a large bowl, whisk together flour and cornstarch.
Add milk, maple syrup, coconut oil, vanilla, and salt; mix until well combined and smooth.
Divide batter into 5 equal portions and add dissolved sweet potato powder, mixing to desired colors.
Heat a large pan over medium-high heat and grease it well with coconut oil.
Remove pan from heat, pour a small ladleful of batter into the pan, and swirl to evenly coat the bottom.
Return the pan to heat and cook until edges start turning brown, then loosen with a spatula, flip, and cook until spottily brown on the other side.
Repeat the process for the remaining batter to make all crepes.
Place the first crepe layer on a serving platter and spread coconut whipped cream between each crepe layer.
Refrigerate the crepe cake for at least 2 hours before serving.
