Today I have a newer gluten-free blogger to share with you. I first met Zoe, from Z’s Cup of Tea, when I hosted March’s Go Ahead Honey, It’s Gluten-Free Round-Up. I was so impressed with her submission that I started following her blog. We’ve corresponded on several occasions and, after getting to know her a little better, I asked her if she wanted to guest post.
I knew you’d enjoy her fearless creativity as much as I do. One of these days, I’m going to ask her to teach me how to make a v-log.
Zoe sent me some information about herself to share with you- and ended the e-mail with, “Oh, by the way I’m a teenager.”
My jaw dropped. I had no idea. Her talent far surpasses her age.
Mini Black Raspberry & White Chocolate Crepe Cakes from Z’s Cup of Tea
When Amy asked me if I’d like to guest post on her blog, I said “Yes!” right away. Even though I haven’t met Amy face to face, her warmth and generosity really shine through everything she does. I’m a fan of her blog and read it regularly, including participating in her Slightly Indulgent Tuesdays as often as I can since my first participation in Go Ahead Honey, It’s Gluten Free, when Amy hosted in March with the theme “guiltless pleasures.”
I was originally going to make a Meyer lemon crêpe cake from Martha Stewart. They sold out or their season was over before I got any. After some brainstorming I decided to change the filling to a raspberry cream that was used for sandwich cookies, also from Martha Stewart. For something a little different, I used black raspberries instead of red raspberries.
This raspberry cream filling, though, couldn’t be simpler or easier: raspberries, coconut milk, and white chocolate. The coconut milk replaces the heavy cream and doesn’t affect the flavour at all. In fact, in the end product all you’ll be tasting are the black raspberries and white chocolate. I’ve only been able to find black raspberries frozen, but if you have fresh, you can use those, too! If black raspberries aren’t available in your area, use red raspberries.
Make sure that the white chocolate is made with cocoa butter, not vegetable oil, and that’s it’s the best quality you can find. (I used Green & Black’s.)
I realize that this isn’t completely dairy-free, since the white chocolate contains milk powder, but that’s it. The only refined sugar in this recipe is in the white chocolate.
I used almond flour crêpes that I posted on my blog some time ago but you can use any crêpes. The almond flour crêpes can be made up to 1 week in advance and refrigerated or frozen, with two pieces of wax paper or parchment paper between each crepe for easier separation. Use two sheets because the crêpes will stick to it when they’re frozen. A cookie cutter is used to make the small crêpes for the individual cakes.
The exact amount of how many mini crêpe cakes this makes depends on how many layers you want. For mine, I stacked the crêpes rounds to make 8 layers and ended up with three cakes and three leftover crêpe rounds. It’s up to you!
This recipe was provided by Zoe from Z's Cup of Tea.
The Black Raspberry and White Chocolate Cream is adapted from Martha Stewart, Martha Stewart Living May 2005. The Almond Flour Crêpes are adapted from Everyday Grain-Free Gourmet by Jenny Lass and Jodi Bager.
- 1 cup (6 ounces) fresh or frozen black raspberries
- 7 ounces white chocolate, broken in pieces or coarsely chopped
- 1/3 cup coconut milk
- 5 eggs
- 1/2 cup finely ground almond flour
- 2 tablespoon water
- 2 teaspoons honey
- Pinch salt
- Coconut oil to cook crêpes
- Puree the black raspberries. You can either leave them as is, or strain through a fine sieve to remove the seeds.
- Melt the white chocolate over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Remove from heat and slowly pour in the coconut milk while stirring. As the white chocolate and coconut milk are mixed together, it will initially thicken and may become paste-like before reverting back to a smooth, thick, liquid form. Mix in the pureed black raspberries. Cover and refrigerate for 30 minutes.
- Beat the eggs in a bowl and add the rest of the ingredients (beating the eggs first prevents less lumping from the almond flour). Chill the batter in the fridge for about 15 minutes to thicken slightly. Stir the batter to re-incorporate the almond flour; you may have to do this every time in between crêpes.
- Heat a fry pan over medium heat with a little coconut oil (about 1 teaspoon). Once it is hot enough that a drop of water sizzles upon contact, add 2 tablespoons of the batter to the pan and before it sets, quickly swirl around or tilt the pan to spread. (My pan is bigger than an 8-inch, so I didn’t make it fully spread and cover the whole surface.) When the top is set but still wet, flip to the other side and cook for a few seconds – yes, it cooks that quickly! Cook one crêpe at a time, remembering to stir the batter before every addition to the pan.
- Once the crêpes have cooled, cut them into smaller circles using a round cookie cutter (about 1 1/2 inches). Spread a small amount of the cream filling over it and top with another crêpe round, spreading more filling on top. Repeat, ending with a crêpe on top. Any leftover filling will be gladly polished off by helpers! Serve and enjoy!