Savoury Crepe Cake | Crepe Cake | Gluten-Free Crepe Recipe

Описание: We made these Savoury Crepes using purple sweet potatoes. It's gluten and egg-free crepe recipe.

Have them as a slice of savory cake with your favorite fillings! Here we are sharing two types of savory filling.

The recipe is as follows:

Serves 4

Ingredients:

A) Gluten-Free Crepe -
Makes 11 pieces - 5-inch rounds

5 tbsp Rice Flour
2 tbsp Tapioca Starch
2 tbsp Corn Flour
Psyllium Gel - 1 tsp Psyllium husk + 2 tbsp water
1/4 tsp Baking powder
1/2 cup Milk
97 g Boiled Purple Sweet Potato
1/2 tsp Pink Himalayan Salt
*2 tbsp Earthy Punch
Water about 3/4 cup adjust accordingly

Method:
Blend all the ingredients until smooth.
Adjust batter to the desired consistency with water.

*Caution: Since this is a gluten and egg-free recipe, the crepes will be very soft while cooking (easily tears). May add in a little extra rice flour to the batter for a more firm crepe texture.
Gently handle and flip the crepes to cook on both sides until lightly browned. Once cooled, the crepes will firm up and remains soft at room temperature.

B) Creamy Spinach Mushroom filling:

Chopped Baby Spinach - 3 handfuls/100g
Chopped White Button Mushroom - 1 cup
Chopped Onion - 1/4 cup
Pink Himalayan Salt - 3/4 tsp
Black pepper - 1/2 tsp
Rice flour - 2 tbsp
Milk - 1/2 cup
Cream - 1/2 cup
Parmesan - 1 tbsp
*Earthy Punch - 1 tbsp
Vegetable oil - 1 tbsp

*This filling recipe makes an extra batch. Well refrigerated for up to 3 days.

Method:
1. Saute the onion in oil on medium-low heat.
2. Add the mushrooms and stir fry for about 1 to 2 minutes.
3. Add rice flour (gluten-free version) and saute for another 30 seconds.
4. Pour in the milk and cream mix. Stir to avoid clumping.
5. Add salt and pepper. Cook until the sauce starts to thicken.
6. Add in chopped baby spinach and cook until the sauce thickens further. (About 2 to 3 minutes)
7. Lastly, add parmesan and Earthy Punch.
8. Set the filling aside.

C) Meat-free Mince (Taco Style) filling -

Meat-free mince - 1 cup
Chopped onion - 1/2 cup
Tomato - 1 small (deseeded and chopped)
Cumin powder - 1 tsp
Chili powder - 1/2 tsp
Pink Himalayan salt - 1/2 tsp
Marinara sauce - 3 to 4 tbsp
*Smokey red - 1/2 tbsp (saute) + 2 tbsp (finishing)

Method:
1. Saute the onion in 1/2 tbsp of *Smokey Red on medium-low heat.
2. Add tomatoes and salt, and cook them until the tomatoes have softened.
3. Add in the meat-free mince, cumin, and chili powder. Saute well until the mincemeat is cooked through.
4. Lastly, add the marinara sauce and saute for 1 to 2 minutes.
5. Turn off heat and add in *Smokey Red.
6. Set the filling aside.

To assemble:
1. Layer one crepe at the bottom. Place a spoonful of the creamy spinach mushroom filling and spread evenly (ensure NOT to spread until the edges).
2. Layer another piece of crepe and top it with a spoonful of the meat-free mince filling. Spread the filling evenly.
3. Repeat the 1 and 2 to create the savory cake. Once the crepes are layered, gently press them down to set the fillings in place.
4. Ready to serve.

*Earthy Punch - a herb-flavored clarified butter
*Smokey Red - smoked paprika flavored clarified butter

The fillings can also be made ahead and kept refrigerated.

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