Blueberry Crepe Stack Cake

Searching for a new dessert to make for a friends long weekend dinner party, I decided to flip through Laura Calder’s “Dinner Chez Moi” – it never fails.  Her Cherry Crepe Stack Cake looked too delicious not to try, so I created my own gluten-free version.

I made a buckwheat crepe and opted for a blueberry filling because they looked so fresh at the market.  This recipe requires some forethought as the crepe batter has to rest in the fridge for 2 hours, however, it’s worth the wait.

blueberry crepe for web

To a blender bowl add…
2 cups milk
4 eggs
1/4 cup sugar
3 tbsp melted butter
1/2 cup buckwheat flour
1/2 cup coconut flour
1/2 cup tapioca or arrowroot starch
1 tsp cinnamon
pinch of salt

Blend until smooth (about 1 min.) and store in a sealed container in the fridge for 2 hours.

While waiting for two hours to pass, make the filling.  When you are done that read a book,  mow the lawn or go for a run.  Make sure to pass a grocery store as you will want ice cream to top the cake!

FIlling – 3 Stages
In a saucepan, heat…
2.5 lbs fresh blueberries

1/2 cup white sugar

1 cup walnuts
1/2 cup maple syrup
1/4 tsp salt

1 tsp white sugar
1 tsp cinnamon

Heat blueberries and sugar until blueberries are soft but remain intact.  Use a slotted spoon to scoop out blueberries leaving liquid remaining in the pot.  Add 1/2 tsp tapioca starch to the liquid and cook down until syrup-ey!

Next, toast 1 cup of walnuts on a frying pan.  Once toasted pour in maple syrup and stir until maple syrup hardens and coats the nuts.  Roughly chop and set aside.

Now that 2 hours are up it’s time to get crepe-ing!    Brush butter on a hot non stick pan.  Pour approx. 1/4 cup of mixture into pan and swirl so it has an approx. 7-8 inch diameter.  Once browned, flip and continue.  You should get between 10-12 crepes.

Once your crepes are done it’s time for assembly.  Create your crepe stack in a spring form cake pan.  Layer as follows, crepe + sugar/cinnamon, crepe + sugar/cinnamon + chopped nuts, crepe + sugar cinnamon + whole blueberry sauce.  Repeat and end with a plain crepe on top.  Heat in a 350 degree oven for 20 minutes.

Serve in slices with a scoop of praline or maple ice cream and a splash of reserved blueberry sauce.



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