Peppered Raspberry + Matcha Crepe Cake
Berries and pepper are a surprising, but perfect match. They create a great zing, and when paired with the intense flavour of matcha, able to stand their own. This recipe is definitely one you will want to share.
INGREDIENTS
2 hrs Cooking Time, Serves 6-8
For the crepes
2 1/2 cup non-dairy milk
2 tbsp maple syrup
1 tbsp oil
For the filling
1 1/2 cups coconut yoghurt
2 tbsp sugar
2 tbsp vanilla bean paste
2 punnets raspberry
Cracked black pepper
Icing sugar
METHOD
In a medium bowl add all the crepe ingredients including the Bake Mixes Matcha and Vanilla Pancake Mix and whisk together until well combined. Allow to sit for five minutes, and mix again.*
Lightly grease a nonstick frying pan and heat over medium heat. Once the pan is hot, reduce the temperature to medium-low heat. Gently stir the batter right before scooping 1/4 cup of batter into the pan, swirling the batter around to form a thin layer.
Cook for 2 minutes without touching or until outside edge of the crepe gets a tiny bit crispier. Using a chopstick, spatula or hand, flip the crepe. Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
Continue this process until all the batter is used. Make sure to stir the batter every time before you make a new crepe*. You should be able to make 15 crepes. *The arrow root flour in the mixture thickens and settles to the bottom on the bowl.
For the filling, add the yogurt and start whisking on low. Once the yoghurt is s mooth , slowly add granulated sugar. Once the mixture thickens slightly add the vanilla bean paste and mix till combined.
To assemble the crepe cake, place the first crepe layer onto serving platter and spread about 3 tablespoons or 1 ice cream sc oop of the yoghurt mixture between each crepe layer, totaling 15 layers of crepes and 14 layers of yoghurt . After the first 5 crepes add the layer of yoghurt then a layer of sliced raspberries (about 1/2 a punnet) and 2-3 cracks of black pepper. Top with a nother crepe and repeat the raspberry layer at 10 crepes. Once you have stacked your 15 crepes, top with more raspberries and any yoghurt left over. Dust with icing sugar and a little more freshl y cracked black pepper and serve immediately.
