Gluten-free caramel crepe cake with orange marmalade
Today we have a new recipe for you from @_foodstories: Caramel Crêpe Cake with orange marmalade. The crêpes are prepared in the Ceratal® pan.
The ceramic coating of the Ceratal® Comfort pan is not only visually stunning, but also boasts excellent non-stick properties. The Ceratal® pan is PFAS/PTFE free and sustainably manufactured in Germany using up to 60% recycled aluminum. It is suitable for both gentle and crispy frying and is compatible with all stovetops.
50 min
Total Time
30 min
Cooking Time
20 min
Preperation Time
Ingredients
| Caramel (or buy a ready-made one): | |
| 200g | Sugar |
| 200ml | Whipped cream (or coconut milk) |
| 30g | Butter |
| 1 pinch of sea salt | |
| Gluten-free crepes: | |
| 90g | Butter |
| 6 | Eggs (Size L) |
| 1 pinch of salt | |
| 1 pinch of ground vanilla | |
| 400g | gluten-free flour mix (we usually use the gluten-free Bauckhof “for cakes” mix) |
| 1000ml | Plant-based drink or milk of your choice (we used rice milk) |
| 4-5 tbsp | |
| Filling and Topping: | |
| 400g | Orange marmalade |
| 400g | Caramel (like this) |
| 200g | Greek yogurt or similar |
| 1-2 oranges | |
| 4-5 | Kumquats (optional) |
| 3-4 stems | Lemon balm or similar |
| 1 tbsp | Coconut flakes or desiccated coconut |
Instructions
Step 1 of 10:
Start with the caramel. (If using coconut milk, warm it slightly in a small pot and stir until homogeneous).
Step 2 of 10:
Slowly melt 200g sugar in a non-stick pan over medium heat. Stir the sugar mixture only when the sugar has almost dissolved. Reduce heat slightly and very slowly stir in the whipping cream with a whisk (if sugar lumps form, simply let the mixture simmer gently and stir until the sugar lumps have melted).
Step 3 of 10:
Then add the butter and a pinch of sea salt, bring to a boil for 1-2 minutes, then remove from heat and let rest briefly. Pour the caramel into a storage jar or similar and place in the refrigerator to cool in time for the crêpe cake.
Step 4 of 10:
For the crêpes, slowly melt 90g butter and let it cool slightly.
Step 5 of 10:
Beat the eggs in a mixing bowl with a hand mixer on high speed for 30 seconds. Then beat in the salt, vanilla, and cooled melted butter. Then beat in the milk. Beat in the flour in portions until a homogeneous batter has formed.
Step 6 of 10:
Let the batter rest for 15 minutes. Then grease the non-stick pan with a little coconut oil or butter. Cook the gluten-free crêpe batter in portions into very thin crêpes over medium heat – it's best to pour the batter in with one hand using a ladle and hold the pan with the other hand, tilting it slightly so the batter spreads evenly (cooking is fastest with 2 pans).
Step 7 of 10:
Flip the crêpe after 30-60 seconds. Cook all crêpes this way. Let the crêpes cool completely before spreading them (you can put them in the refrigerator in portions to speed up cooling).
Step 8 of 10:
Then spread one crêpe very thinly with orange marmalade and place it on a cake stand – it's best to spread the following crêpes on a separate plate first and then place them on the crêpe cake. Always spread one crêpe with orange marmalade and then spread one crêpe with caramel.
Step 9 of 10:
Place the finished caramel crêpe cake in the freezer for 1-2 hours or in the refrigerator for 4 hours so that the caramel firms up slightly and the cake can be cut more easily (place a plate under the cake in case any caramel leaks out).
Step 10 of 10:
Then spread the caramel crêpe cake with Greek yogurt and decorate with orange segments, kumquats, coconut flakes, and lemon balm.
