Red Beet and Radish Colored Crepe Cake
Ingredients
- 210g cake flour
- 30g cornstarch
- 1/2 tsp red radish powder
- 1 tsp velvet red beet powder
- 540g unsweetened soy milk
- 40g coconut oil or butter
- 3 tbsp sugar of choice
- 1 tsp vanilla bean extract
- Pinch of pink salt
Filling
- Coconut whipped cream
Preparation
In a large bowl whisk together flour, cornstarch, red radish powder, and velvet red beet powder.
Add in milk, maple syrup, coconut oil, vanilla, and salt.
Mix until well combined and smooth.
Heat a large pan over medium-high heat.
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 turning brown.
Then loosen with a spatula and flip.
Cook another 1-2 minutes on the other side.
Place the first crepe layer onto serving platter and spread coconut whipped cream between each crepe layer.
Refrigerate the crepe cake for at least 2 hours before serving.
