Mini crepe cake with alternating layers of buckwheat crepes, berry chia jam and lemon scented mascarpone. Dainty, elegant, and splendid for afternoon tea.
Ingredients
Crepes
¼ cup buckwheat flour
¼ cup all purpose flour
¾ cup almond milk
1 tbsp honey or maple syrup
½ tsp oil
½ tsp baking powder
½ tsp pure vanilla extract
½ tbsp ground chia seeds
1½ tbsp water + more as needed
A pinch of pink salt
Berry Chia Jam
¼ cup each blueberries and raspberries, one type of berry per cake
~1 tbsp honey or maple syrup, to taste
Juice of ¼ lemon
1 tbsp chia seeds
Mascarpone Cream
⅓ cup coconut cream
⅓ cup mascarpone cheese*
~1 tbsp honey or maple syrup, to taste
1 tsp lemon zest
Instructions
For the crepes, blend all crepe ingredients in a blender until very smooth, scraping the sides down with a spatula if needed. Refrigerate for at least 1 hour before using.
For the jam, place one type of berry into a food processor with half of the honey, lemon juice, and chia seeds. Blend until smooth and transfer to a small bowl. Repeat with other type of berry. Refrigerate until thickened.
Add about 1 to 2 tbsp of water to the chilled batter to reach a "half & half cream" consistency; batter should be easily swirled around pan to make crepe. Make mini crepes by scooping a scant 1 tbsp of batter onto a skillet and cooking over low heat until edges are crispy and lift up, about 2 minutes. Using a butter knife, flipper, and your fingers, carefully flip the crepe and cook the other side for another minute or so. Place finished crepes onto a cooling rack to cool completely. Repeat with remaining batter. Should yield approximately 25 mini crepes. Cooled crepes can be wrapped in plastic and aluminum foil and stored in the refrigerator for up to a few days.
Once crepes are all cooled and ready to go, make the mascarpone cream by whipping all the mascarpone cream ingredients together in a small mixing bowl with an electric whisk or hand mixer until thoroughly combined and fluffy.
Divide the crepes into two even piles for two crepe cakes. To construct one cake, place one crepe onto the serving platter and spread about ½ tbsp of jam on top. Layer with another crepe and top with mascarpone cream. Continue to layer crepes, alternating jam and cream. Top the final crepe with a generous layer of mascarpone cream.
Crepe cakes cut cleaner when chilled.
Notes
To make uniform crepes, I used a mini pancake pan from Nordic Ware. *Vegan option: substitute mascarpone with more coconut cream
Recipe by Radiant Rachels at https://radiantrachels.com/summer-berry-mini-crepe-cake/