Gluten-Free Crepe Cake

Elevate your dessert game with this show-stopping Gluten-Free Crepe Cake, a delicate masterpiece of thin, tender crepes layered with luscious vanilla pastry cream and crowned with fresh berries and a touch of powdered sugar. Perfect for special occasions or a luxurious treat, this recipe takes traditional crepe-making to the next level while catering to gluten-free diets without sacrificing flavor or texture. With simple pantry staples like gluten-free flour, milk, eggs, and vanilla extract, paired with an easy preparation process, this no-bake dessert is both approachable and stunning. Chill the cake for perfect slicing and serve it as a beautiful centerpiece guaranteed to impress guests while satisfying your sweet tooth. Keywords: gluten-free crepe cake, layered dessert, gluten-free baking, no-bake dessert, crepe recipe, special occasion dessert.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1.5 cups Milk (dairy or non-dairy)
• 3 Eggs
• 3 tablespoons Unsalted butter, melted
• 2 tablespoons Sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 2 cups Vanilla pastry cream
• 1 cup Fresh berries or fruit of choice
• 2 tablespoons Powdered sugar for dusting

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free flour, sugar, and salt.

Step 2

In another bowl, beat the eggs and add in the milk and vanilla extract, whisking until combined.

Step 3

Gradually add the wet ingredients to the dry ingredients, whisking continuously to prevent lumps.

Step 4

Stir in the melted butter until the crepe batter is smooth. Let the batter rest for at least 10 minutes.

Step 5

Heat a non-stick skillet over medium heat and lightly grease with additional melted butter or oil.

Step 6

Pour about 1/4 cup of crepe batter into the skillet, swirling to evenly coat the bottom.

Step 7

Cook for about 1-2 minutes or until the crepe starts to lift at the edges, then flip and cook for another 30 seconds.

Step 8

Transfer cooked crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go.

Step 9

Allow crepes to cool slightly. Using a spatula, spread a layer of vanilla pastry cream over the surface of the first crepe.

Step 10

Place another crepe on top and repeat the layering process until all the crepes are used.

Step 11

Top the crepe cake with fresh berries or fruit, and a dusting of powdered sugar.

Step 12

Refrigerate the crepe cake for at least 1 hour to make slicing easier. Serve chilled or at room temperature.

Nutrition Facts

Serving size	1432.8 grams (1432.8g)

Amount per serving	% Daily Value*
Calories	2404

Total Fat 106.20g	136%
Saturated Fat 59.90g	300%
Polyunsaturated Fat 0.00g
Cholesterol 919mg	306%
Sodium 1210mg	53%
Total Carbohydrate 317.70g	116%
Dietary Fiber 8.60g	31%
Total Sugars 178.70g
Protein 54.80g	110%

Vitamin D 464IU	2318%
Calcium 1078mg	83%
Iron 7mg	37%
Potassium 1615mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 9.0%

Carbs: 52.0%