Low Sodium Crepe Cake
Delightfully light and elegant, this Low Sodium Crepe Cake is the perfect show-stopper dessert for those mindful of their salt intake. Made with tender, golden crepes layered with fluffy, low-sodium whipped cream, this recipe strikes the ideal balance between indulgence and heart-healthy eating. The crepes are crafted from a simple batter featuring low-sodium milk, unsalted butter, and a hint of vanilla for a fragrant, delicate flavor. Topped with a touch of powdered sugar and optionally adorned with fresh, vibrant berries, this layered masterpiece is as stunning as it is delicious. Perfect for special occasions or a guilt-free treat, this crepe cake sets beautifully in the fridge, making it a make-ahead dessert that your guests will love. With a quick prep time and an unbelievably light texture, this low-sodium dessert is destined to become a favorite.
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Ingredients
- 1.5 cups All-purpose flour
- 2 cups Low-sodium milk
- 4 tablespoons Unsalted butter, melted
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Sugar
- 0.5 teaspoons Baking powder
- 2 cups Low-sodium heavy cream
- 0.25 cup Powdered sugar
- 1 cup Mixed fresh berries (optional, for garnish)
Directions
Step 1
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
Step 2
In another bowl, whisk together the eggs, low-sodium milk, melted unsalted butter, and vanilla extract until well combined.
Step 3
Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
Step 4
Heat a non-stick frying pan over medium heat. Lightly grease with a small amount of melted butter.
Step 5
Pour about 1/4 cup of the batter into the pan, swirling to cover the bottom evenly. Cook for about 1-2 minutes until the edges lift easily with a spatula and the bottom is lightly golden.
Step 6
Flip the crepe and cook the other side for another 1 minute. Remove and set aside. Repeat with the remaining batter, stacking the crepes on a plate until all batter is used.
Step 7
In a large bowl, whip the low-sodium heavy cream with the powdered sugar until stiff peaks form.
Step 8
Place one crepe on a serving platter. Spread a thin layer of whipped cream on top. Place another crepe on top and repeat the process until all crepes are stacked.
Step 9
Finish the cake with a final layer of whipped cream on top and garnish with mixed fresh berries if desired.
Step 10
Chill the crepe cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Nutrition Facts
| Serving size | (1639.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3481.3 |
| Total Fat 239.0g | 0% |
| Saturated Fat 147.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1238.3mg | 0% |
| Sodium 682.7mg | 0% |
| Total Carbohydrate 267.0g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 115.9g | |
| Protein 64.2g | 0% |
| Vitamin D 320.0IU | 0% |
| Calcium 1089.5mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1689.3mg | 0% |
Source of Calories