Blue Spirulina Crepe Cake
Ingredients
Crepes
- 1 3/4 cake flour or all purpose flour
- 2 tbsp cornstarch
- 2 tsp blue Spirulina powder @suncorefoofs
- 2 1/4 cups unsweetened almond milk or plant-based milk of choice
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla bean extract
- Pinch of salt
Filling
- Coconut whipping cream
- Maple syrup
Preparation
In a large bowl whisk together flour, cornstarch, 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
Place the first crepe layer onto serving platter and spread coconut whipped cream between each crepe layer for a total of 10 crepes and 9 layers of cream
Refrigerate crepe cake for at least 2 hours before serving
