Rainbow Crepe Stack (fun brunch for Pride!)

Rainbow Crepe Stack

Each bite offers a combination of fruity raspberry and rich almond flavors, wrapped in soft, almond-scented crepes.
Course: Breakfast
Cuisine: French
Keyword: Almond, almond extract, crepe cake, crepe stack, lgbtq, pride, rainbow, raspberry
Servings: 0

Equipment

Non-stick skillet or crepe pan
Mixing bowls
Whisk
Blender or food processor (for raspberry filling)

Ingredients

For the Crepes:

For the Raspberry Filling:

For the Almond Filling:

Instructions

Prepare the Crepe Batter:

  • In a mixing bowl, whisk together the flour, eggs, almond milk, melted ghee, sugar, and almond extract. Divide the batter into six portions and color each with natural food colorings to create a rainbow palette.

Cook the Crepes:

  • Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or ghee.
  • Pour a small amount of colored batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Repeat with each color. Set aside.

Make the Raspberry Filling:

  • In a blender, puree the raspberries with maple syrup or honey until smooth. Fold into whipped cream or coconut cream.

Prepare the Almond Filling:

Assemble the Crepe Stack:

  • Start with a crepe on a large plate. Spread a thin layer of almond filling over it, then top with another crepe.
  • Alternate with raspberry filling and continue stacking, following the order of the rainbow.

Finish and Serve:

  • Once all crepes are stacked, top with a final layer of filling and some fresh raspberries or almond flakes.
  • Chill in the fridge for an hour before serving to allow the stack to set, making it easier to cut and serve.

Garnish:

  • Garnish with additional fresh raspberries, almond slices, or edible flowers for an elegant touch.
Tried this recipe?Let us know how it was!
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06/10/2024 08:11 am GMT

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