Einkorn Crepe Cake with Fall Stone Fruit from Simply So Good
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Crepe Cake with Fall Stone Fruit from Simply So Good
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Description
As delicious as it is beautiful, this unique cake wows in every way.
SCALE
Ingredients
Crepes
- 9 Eggs
- 2 cup Milk
- 2 cup Water
- 3 1/2 cup Einkorn All Purpose Flour
- 3/4 teaspoon Salt
- 9 tablespoon Butter
Mascarpone Filling
- 1 pound Mascarpone Cheese
- 1/3 cup Light Flavored Honey
- 3 cup Heavy Cream
- Zest of 1 Lemon
- 2 teaspoon Vanilla
Cream Topping
- 1 cup Heavy Cream
- 2 tablespoon Honey
- 1 teaspoon Vanilla
- Variety of plums, nectarines, and peaches
Instructions
This recipe and photo is courtesy of Janet from Simply So Good.
Crepes
1. Add the the ingredients into a blender and blend until smooth. Â Batter can be mixed in a bowl with a whisk as well.
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2. Heat a crepe pan or a 8 or 9-inch skillet. Â Brush with butter and pour about 3 tablespoons of the batter into the center of the pan. Â Tilt the pan in all directions to cover the bottom of the pan. Cook until the batter appears dry on top. Â Carefully turn the crepe over and cook briefly. Repeat process until all the batter has been used. Â Makes about 28-30 crepes.
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Mascarpone filling:
1. In a large bowl beat mascarpone cheese and honey. Â Set aside.
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2. In another bowl, whip 3 cups cream until stiff peaks form.
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3. Add whipped cream to mascarpone mixture. Â Stir until smooth.
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4. Mix in lemon zest and vanilla.
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Cake
1. Layer crepes alternately with mascarpone filling. Â Using about 2 tablespoons of filling on top of each crepe. Â Repeat until filling has been used.
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2. Refrigerate cake until firm, about an hour.
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3. Before serving, whip heavy cream, honey and vanilla in a small bowl until soft peaks form.
4. Gently spread on top of crepe cake.
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5. Top with sliced stone fruit variety.
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6. Refrigerate until ready to serve. Â Serves...a lot!
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