Soy-Free Crepe Cake

Delight your taste buds with this elegant Soy-Free Crepe Cake, a stunning dessert that layers delicate, paper-thin crepes with luscious clouds of homemade whipped cream and bursts of fresh raspberries and strawberries. Perfect for those with soy sensitivities, this recipe uses simple, pantry-staple ingredients like all-purpose flour, whole milk, and eggs to create crepes that are both soft and pliable. The whipped cream, lightly sweetened with powdered sugar, adds the perfect balance of richness to the naturally sweet and tart berries. With a prep time of just 30 minutes and a no-bake assembly, this visually striking crepe cake is ideal for birthdays, dinner parties, or any occasion where you want to impress with minimal effort. Serve chilled for a refreshing, melt-in-your-mouth experience that will have everyone coming back for seconds!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 30 grams Granulated sugar
• 1 pinch Salt
• 500 ml Whole milk
• 4 Eggs
• 60 grams Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 500 ml Heavy cream
• 50 grams Powdered sugar
• 250 grams Fresh raspberries
• 250 grams Fresh strawberries, sliced

Directions

Step 1

In a large bowl, whisk together the flour, granulated sugar, and salt.

Step 2

Gradually add the milk, whisking until smooth and free of lumps.

Step 3

Add the eggs one at a time, mixing well after each addition until the batter is smooth.

Step 4

Stir in the melted butter and vanilla extract until fully incorporated.

Step 5

Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes.

Step 6

Heat a non-stick crepe pan or a large skillet over medium heat. Lightly grease with melted butter or cooking spray.

Step 7

Pour about 1/4 cup of batter into the center of the pan, swirling to spread evenly into a thin layer.

Step 8

Cook for 1-2 minutes or until the edges begin to lift from the pan, then gently flip the crepe and cook for an additional minute on the other side.

Step 9

Repeat with the remaining batter, stacking cooked crepes on a plate and covering with a clean towel to keep warm.

Step 10

To make the whipped cream, beat the heavy cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form.

Step 11

To assemble the crepe cake, place one crepe on a serving platter and spread with a thin layer of whipped cream. Add a few raspberries and sliced strawberries.

Step 12

Repeat this process, stacking crepes, whipped cream, and fruit until all crepes are used, finishing with a top layer of whipped cream and fruit.

Step 13

Chill the crepe cake in the refrigerator for at least 1 hour before serving to allow it to set.

Step 14

Slice and serve chilled, garnished with additional fresh berries if desired.

Nutrition Facts

Serving size	(2060.2g)

Amount per serving	% Daily Value*
Calories	3959.1

Total Fat 255.2g	0%
Saturated Fat 146.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1436.9mg	0%
Sodium 797.9mg	0%
Total Carbohydrate 307.5g	0%
Dietary Fiber 26.7g	0%
Total Sugars 128.7g
Protein 68.0g	0%

Vitamin D 390.9IU	0%
Calcium 890.3mg	0%
Iron 15.7mg	0%
Potassium 2047.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 7.2%

Carbs: 32.4%