Blue Spirulina Crepe Cake with Coconut Chantilly Cream
Ingredients
Crepes
- 1 3/4 cake flour or all purpose flour
- 2 tbsp cornstarch
- 2 tsp blue Spirulina powder
- 2 1/4 cups unsweetened soy milk
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla bean extract
- Pinch of salt
Chantilly cream
- 150g full fat coconut milk
- 100g dairy free white chocolate
- 220g coconut whipping cream, chilled
Preparation
Prepare chantilly cream
Bring coconut milk to a boil, pour hot milk over the chocolate and whisk until smooth.
Add the cold coconut whipping cream and whisk for 2 minutes.
Cover and refrigerate overnight.
Make crepes
In a large bowl whisk together flour, cornstarch and blue Spirulina powder.
Add in milk, maple syrup, coconut oil, vanilla and salt and mix until well combined and smooth.
Heat a large pan over medium-high heat and grease the pan really well with coconut oil.
Remove pan from heat, pour a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter.
Return the pan to heat, leave to cook until you see the edges start to crisp up and turning brown, then loosen with a spatula and flip and cook until spottily brown on the other side.
Let crepes cool completely.
Assemble and chill
Whip chilled Chantilly cream with an electric mixer until soft peaks form.
Place the first crepe layer onto serving platter and spread Chantilly cream between each crepe layer.
Refrigerate crêpe cake for at least 2 hours before serving.
