Every Last Crumb: Paleo Bread and Beyond by Brittany Angell

Author:Brittany Angell
Language: eng
Format: mobi, epub
Tags: Cooking, Baking, Methods, Allergy, Gluten-Free, Health & Healing
ISBN: 9781628600469
Publisher: Victory Belt Publishing
Published: 2014-12-09T08:00:00+00:00

NUT free, GRAIN free

This recipe brings me right back to my childhood on Christmas morning, unwrapping gifts and playing with my new toys while my mom was in the kitchen baking and cooking. Make this amazing layered crepe cake for your loved ones for a little holiday cheer any day of the year! To give it an extra touch of elegance for your next brunch, top it with Coconut Whipped Topping (see here) and Candied Oranges (see here).

ingredients

Gingerbread crepes:

1 tablespoon coconut oil or other mild-flavored oil, plus more for the pan if needed

5 large eggs

179 grams milk (dairy or nondairy) (about ¾ cup plus 1 tablespoon)

73½ grams coconut flour (about ¼ cup plus 3 tablespoons)

70 grams tapioca starch (about ½ cup plus 1½ teaspoons)

3 tablespoons maple syrup

3 tablespoons molasses

1 tablespoon vanilla extract

¼ teaspoon kosher salt

½ teaspoon ginger powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Orange-Maple Cream Cheese Filling:

2 (8-ounce) packages cream cheese, room temperature

½ cup plus 2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

1 teaspoon orange extract

Toppings (optional):

1 batch Coconut Whipped Topping (see here)

1 batch Candied Oranges (see here)

directions

1. Heat the coconut oil in a skillet over medium-high heat. Place all of the crepe ingredients in a blender and blend on high speed for about 1 minute.

2. Pour about ¼ cup of the batter into the hot skillet. Rotate the pan in a circular motion to thin out and evenly distribute the batter. Cook until you can flip the crepe without it breaking, about 30 seconds to 1 minute.

3. Flip and let it cook for an additional 30 seconds to 1 minute. Set aside on a plate.

4. Repeat Steps 1 to 3 with the remaining batter. If the crepes begin to stick, add a little more oil to the pan before pouring the batter. Allow the crepes to cool completely before assembling the layered crepe cake.

5. While the crepes are cooling, make the filling: Place all of the filling ingredients in a bowl and, using a hand-held electric mixer on medium speed, beat until fluffy, 2 to 3 minutes.

6. Assemble the cake: Once the gingerbread crepes have fully cooled, place a crepe on the serving plate or platter. (When assembled, the cake is a bit wobbly due to its height.)

7. Fill a pastry bag or 1-gallon zip-top bag with the filling. If using a zip-top bag, snip off one corner (an ⅛-inch opening is ideal). Gently squeeze the bag and pipe a ring of filling around the outer edge of the first crepe that is about the thickness of the crepe, leaving just a little bit of the edge exposed.

8. Pipe more of the filling inside the ring. This part does not need to be as neat or as thick as the outer ring of filling because it will be covered by the crepe you place on top of it. Just be sure that the outer ring is a bit thicker and uniform because this is the part you will see!

9. Place another crepe on top of the first completed layer.

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