Summer Fresh Raspberry Crèpe Cake Recipe

Raspberry Filling:

• In a nonstick pan on medium heat, add the sugar and the frozen raspberries.
• Bring to a simmer and continue cooking for 8 minutes until the fruit has broken down completely.
• Mix with a spoon.
• Pass the mixture through a sieve and place back in the pot.
• Mix the cornstarch with 3 tbsp of water to make a slurry.
• Bring the Raspberry sauce up to a gently boil, add in the well stirred slurry and stir until thickened.
• Transfer the sauce to a bowl and cool in the fridge for 1 hour.

20 Crepes:

• In a large bowl, mix the eggs, Lactantia^® Lactose Free Milk and oil together.
• In a separate bowl, sift the flour with the sugar and the salt.
• Add the dry mixture to the wet mixture and whisk until smooth.
• In a nonstick crepe pan on medium heat, spray evenly with cooking spray, then using a measuring cup, pour the crepe mixture slowly into the pan, lifting the pan off the stove and leaning it back and forth until it covers the pan thinly.
• Bring pan back to the heat and let cook for a minute or two, you will notice the crepe setting.
• Flip the crepe and cook the other side.
• Once cooked, place the crepe on a square of parchment paper and place a second paper over top.
• Repeat the process for each crepe, piling the crepes, one on top of the other with a piece of parchment in between each one.
• Let cool completely.

Crepe Cake Assembly:

• On a cake stand, place the first 2 crepes.
• Spread 2 tbsp of the Raspberry filling, then cover with 2 more crepes.
• Repeat until the last crepe.
• On top layer, spread the remaining 2 tbsp of filling, cover with fresh berries and sprinkle with icing sugar.